Slow-roasted Pork Shoulder with Leeks, Apricots & Thyme

Make your weekend roast really special with creamy leek and apricot stuffing, extra crispy crackling and tender meat. Thank you BBC Good Food

2½ kg/5lb 8oz piece boned and rolled pork shoulder

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

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.