Stuffed pork roll – shoulder


  • 2.5 kg shoulder, butterflied, for net roll
  • 100 g bacon, cut into small pieces
  • 100 g halloumi cheese, grated
  • 2 carrots, grated
  • 1 celery root, cut into small pieces (half for the filling, half for the marinade)
  • 2 onions, finely chopped (1 for the filling, 1 for the marinade)
  • 3 cloves garlic, finely chopped (2 for the filling, 1 for the marinade)
  • 1 green cow-horn pepper (cut into small cubes)
  • salt, pepper
  • 1/2 cup orange juice
  • 1/2 cup lemon juice
  • 1 small glass wine (red)
  • 200 g pine nuts


  1. Fill the roll with the bacon, halloumi cheese, pine nuts, carrots, celery root, onion, garlic, pepper (mix before).
  2. Place in the net, add salt and pepper.
  3. Marinate overnight into wine, orange, half of the celery root, 1 onion, 1 clove garlic.
  4. The next day, transfer the roll in a roaster pan and use a ladle to pour the marinade and the lemon over the roll. Bake at 180°-190°C for 3 hours.
  5. Add potatoes (optional).
  6. Flip over occasionally.

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