Slow-roasted pork shoulder with leeks, apricots & thyme recipe | Good Food

Ingredients

• 2.5kg/5lb 8oz piece boned and rolled pork shoulder - free-range or rare breed is best
• 1 celery stick, cut into chunks
• 1 onion thickly sliced
• 1 carrot thickly sliced
• 150ml white wine or medium-dry cider
• 500ml strong-flavoured chicken or pork stock
• 1 tbsp plain flour
• 1 tbsp butter
• 25g butter
• 2 leeks cleaned well and shredded
• 85g chopped dried apricot soaked for 2 hrs in boiling water to cover, then drained
• 1 tsp chopped thyme leaf
• 140g fresh coarse breadcrumb