Slow-roasted pork shoulder with leeks, apricots & thyme

INGREDIENTS

• 2.5kg/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
• 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 leaves
• 140g fresh coarse breadcrumbs