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

Name: 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

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

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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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