Deboned shoulder of pork, stuffed with prunes

(10 portions)

  • 3 kg deboned shoulder of pork
  • about 4 sprigs dried fennel
  • juice of 2 lemons
  • 2 cloves of garlic, crushed
  • salt and freshly ground black pepper to taste
  • 300 g soft prunes, seeded
  • 50 ml olive oil

Ask your butcher to cut through the skin of the meat.

Heat the oven to 200ºC. Grind fennel with a mortar and pestle. Remove remaining twigs. Fold open the shoulder of pork and pour over half the lemon juice. Spread some of the fennel and garlic on the meat. Season with salt and pepper. Put prunes in the middle of the meat. Fold closed and bind with twine. Pour olive oil in oven roasting pan. Place meat in the pan, cut side down. Add rest of the lemon juice and season with more salt and pepper. Oven roast about 2 hours until skin starts to crisp. Lower oven temperature to 170ºC. Roast another 2 hours until meat is tender.