Slow-roasted pork shoulder with leeks, apricots & thyme

Slow-roasted pork shoulder with leeks, apricots & thyme

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(1 ratings)

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Cooking time

Prep: 45 mins Cook: 3 hrs Plus soaking

Skill level

Easy

Servings

Serves 6 - 8

Make your weekend roast really special with creamy leek and apricot stuffing, extra crispy crackling and tender meat

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
740
protein
64g
carbs
22g
fat
43g
saturates
17g
fibre
4g
sugar
8g
salt
1.1g

Ingredients

  • 2½ kg/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

For the stuffing

  • 25g butter
  • 2 leeks, cleaned well and shredded
  • 85g chopped dried apricots, soaked for 2 hrs in boiling water to cover, then drained
  • 1 tsp chopped thyme leaf
  • 140g fresh coarse breadcrumbs

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Method

  1. A few hours before you want to cook the pork, remove it from the fridge and dry the skin thoroughly. Leave unwrapped in a cool place to slowly come to room temperature while you make the stuffing.
  2. Put a large saucepan over a medium heat and add the butter. When it begins to sizzle, add the leeks and cook until they are soft and most of their liquid has evaporated. Stir in the apricots and thyme, season well and transfer to a bowl to cool. When the mixture is cold, stir in the breadcrumbs. Taste and season again if required.
  3. When you are ready to cook the pork, heat oven to 220C/200C fan/gas 7. Spoon the stuffing into the pocket your butcher has left for you. Wipe any stuffing from the skin, put the pork in a roasting tin and season the skin well with salt. Put the celery, onion and carrot in the tin around the pork, place in the oven and cook for 30 mins.
  4. Reduce heat to 140C/120C fan/ gas 1 and cook the pork for a further 2 hrs 30 mins. Transfer the pork to a warm serving dish to rest while you finish the gravy.
  5. Tip out any fat from the roasting tin and reserve for another dish. Put the roasting tin on a medium heat, add the white wine or cider and, using a wooden spatula, scrape the caramelised juices from the bottom of the pan and allow them to dissolve. Let the juices reduce by half.
  6. Add the stock and simmer for 5 mins. Add the flour and butter, mashed together, and whisk them into the gravy. Taste for seasoning, then strain into a warmed jug. If your pork skin has not crackled, put under a hot grill for a few mins, turning every 30 secs or so, until bubbled and crackling.

Recipe from Good Food magazine, November 2012

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Comments

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199627's picture

I only made the stuffing for this recipe as I couldn't get pork shoulder only leg. still worked really well on the side and the perfect accompaniment to pork because of the sweet/salty quality...

ddnachez's picture

I haven't tried this recipe yet but I'd like to clarify whether you're supposed to remove the pork AND the celery/carrot/onion before preparing the gravy or leave the veggies in there. What do you think?

deborahpeirce's picture

This was extremely good, really tasty and perfect crispy crackling, my joint was 3.5 kg so needed to cook for 45 minutes longer. It fed 10 easily and was enjoyed by all.

dsibbitt's picture
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Used rare breed pork and added a bit more cider a bit earlier .... But wow; what a taste - would happily have paid £17 for this in a restaurant!

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