Slow-cooked pork shoulder stuffed with orange and prunes

Name: Slow-cooked pork shoulder stuffed with orange and prunes
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

www.deliciousmagazine.co.uk

This roast pork shoulder is rich and tender, cut through with apple, orange and sweet prunes. The perfect special occasion roast.

View full recipe on www.deliciousmagazine.co.uk

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Cooking tools:

Butcher's twine
Instant-read thermometer
Oven
Roasting pan
Roasting rack
Chef's knife
Cutting board
Mixing bowl
Spoon

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