Sweat the onion and garlic for 10 minutes in the butter until soft. Stir in the diced apple and continue for another 10 minutes. Set aside to cool.
Take a mixing bowl and mix the pork mince, livers, breadcrumbs, egg, onion mixture, dried cranberries, spices and fresh herbs together. Season generously.
Lay the pork out, brush with Dijon mustard, season and lay the stuffing down the middle.
Roll the pork up making sure not to overlap the rind. Tie up with string, oil and season, score the skin and roast at 160°C for around 3 hours.
Give it a blast at the end to crisp up the skin if necessary.
Recipe courtesy of Matt Tebbutt.