-
1
To make the stuffing, melt the butter in a large saucepan, add the onion and celery, and cook gently for 10 to 15 minutes, until softened.
-
2
Remove from the heat, add the apples, chestnuts, herbs, lemon zest, bread crumbs, and egg, season well, and mix thoroughly.
-
3
Let cool.
-
4
Preheat the oven to 425F.
-
5
Layout the boned pork shoulder, skin side up, on a work surface.
-
6
If the butcher hasnt already done so, score the skin at 1/2-inch intervals with a sharp knife.
-
7
Turn the meat over and spread the stuffing evenly over the flesh, leaving a margin around the edge.
-
8
You will have some stuffing left over - this can be packed into a buttered ovenproof dish and put in the oven for the last 30 minutes of the porks cooking time.
-
9
Rollup the meat and tie securely in several places with string.
-
10
Put it into a smallish roasting pan (this ensures the juices dont reduce and blacken too much) and tuck the thyme underneath it.
-
11
Drizzle the oil over the skin, season well with salt and pepper, then massage the oil and seasoning into the skin with your fingers.
-
12
Put in the oven for a 30-minute sizzle.
-
13
Remove from the oven, pour the cider and a glass of water into the dish, and turn the temperature down to 300F.
-
14
Cook for another 4 to 5 hours until the meat is very tender, then raise the heat to 375F and roast for another 20 to 30 minutes to crisp up the crackling.
-
15
Transfer the pork to a warm dish and let rest, uncovered, in a warm place for 20 minutes.
-
16
Pour off most of the fat from the roasting juices in the pan.
-
17
Place the pan over low heat, sprinkle in the flour, and stir it into the juices to form a smooth paste.
-
18
Add as much stock as you need to form a thin but tasty gravy, bring to a simmer, and cook for a few minutes.
-
19
Taste and adjust the seasoning, then pour into a warm gravy bowl.
-
20
Cut the crackling from the pork and break it into large pieces.
-
21
The pork should be tender enough to spoon or tear into thick shreds.
-
22
Serve with the crackling, gravy, creamy mashed potatoes, and sauteed leeks or shredded savoy cabbage (or both).
