Slow-cooked pork shoulder stuffed with orange and prunes - delicious. magazine

Ingredients

• 150g pitted prunes, roughly chopped
• 100ml brandy
• 4-5kg boneless pork shoulder, butterflied and skin scored (ask your butcher to do this)
• Vegetable oil to fry
• 1 small onion, finely chopped
• 3 sage sprigs, leaves picked and finely chopped
• Small bunch parsley, leaves picked and finely chopped
• Grated zest and juice 1 orange
• 1 red apple, coarsely grated
• 125g panko breadcrumbs
• 1 tbsp sea salt flakes for the skin
• Specialist kit
• Butcher’s string
• Thermometer