Pork Shoulder Roulade with Mushroom and Bacon Filling

This exquisite dish, known in various cultures as 'Arrosto di Maiale' (Italian) or 'Cochon de Lait' (French), showcases the rich culinary heritage of slow-roasted meats. The pork shoulder is meticulously prepared by creating pockets for aromatic garlic and then rolled around a savory filling of sautéed onions, crispy bacon, earthy mushrooms, and vibrant horn peppers. The roulade is enveloped in parchment and foil to ensure a tender, moist texture during its two-hour bake. Finished with a tangy mustard glaze, it is baked to a golden perfection. Traditionally served during festive gatherings, this dish symbolizes abundance and hospitality, making it a centerpiece for any celebration. Pair it with a rich sauce made from the pan drippings to elevate the flavors and serve alongside fluffy pilaf or buttery boiled potatoes for a complete meal.

Ingredients (Makes 6 portions)

Pork Preparation

1 kg (2 - 2.5 pounds) pork shoulder, opened for rolling

Marinade

90 ml (6 tbsp) olive oil

Filling

1 onion, chopped
150 g (5.3 oz) bacon, chopped
350 g (12.3 oz) white mushrooms, wiped and thinly sliced
2 medium horn peppers, finely chopped
90 ml (6 tbsp) white dry wine

Seasoning

2 tbsp spicy mustard
50 ml (3.4 tbsp) lemon juice
2 tsp dried oregano, grated
1 tbsp honey
1 tbsp sweet paprika

Additional

Salt and freshly ground pepper, to taste

For Serving/Garnishing

2 tbsp spicy mustard (for glaze)

Nutrition Information (per 100g)

Calories: 250
Fat: 18
Protein: 22
Carbohydrates: 5
Fiber: 1

Directions

Prepare the Pork

1. Lay the pork shoulder on a clean surface and make small incisions in various spots to insert garlic slices.

Marinate

2. Brush the pork with olive oil and spicy mustard, then season generously with salt and set aside.

Make the Filling

3. In a skillet, heat 30 ml (2 tbsp) of olive oil over medium heat. Add the chopped onions and bacon, sautéing for 2-3 minutes until softened.

Sauté Vegetables

4. Incorporate the sliced mushrooms and chopped horn peppers into the skillet, continuing to sauté for another 8-10 minutes until the moisture has mostly evaporated.

Deglaze

5. Pour in the white wine, allowing it to simmer for 2-3 minutes to let the alcohol evaporate. Season with salt and oregano.

Assemble the Roulade

6. Preheat your oven to 180°C (350°F). Spread the filling evenly across the surface of the pork and roll it tightly.

Bake the Roulade

7. Wrap the rolled pork in parchment paper followed by aluminum foil. Place it in a baking dish and bake for 2 hours until tender.

Glaze and Finish

8. Remove the roulade from the oven, unwrap the foil and parchment, and spread the glaze mixture over the top. Return to the oven for an additional 15-20 minutes until golden brown.

Rest and Serve

9. Let the roulade rest for 20 minutes before slicing. Serve with the prepared sauce and your choice of side dishes.

Cookix's Secrets

Cooking Methods

For a smoky flavor, consider grilling the roulade instead of baking.

Filling Variations

Feel free to incorporate other vegetables such as spinach or leeks into the filling.

Flavor Enhancements

Add fresh herbs like thyme or rosemary to the filling for an aromatic twist.

Healthier Options

Substitute lean turkey or chicken for the pork for a lighter version.

Meat Selection

Choose a well-marbled pork shoulder for maximum flavor and tenderness.

Resting Time

Allowing the roulade to rest before slicing helps retain the juices, resulting in a moist dish.