Roulade filled with dates, nuts, and pancetta

Surprise your guests with an impressive roulade

These healthy bombs full of calcium, iodine, and protein are easy to make.

People

6 people

Prep

1 hour

Cooking

1 hour

Total

2 hours

Ingredients

1.5 kg of pork shoulder
15-20 slices of pancetta
10 dates (without pit)
2 twigs of thyme
2 twigs of rosemary
10 grams of sage
2 leaves of laurel
1/2 apple
1 tablespoon of olive oil
100 grams of hazel/walnuts

Tools

Butcher twine
Thermometer
Bowl

Settings

175 C / 350 F
Indirect heat

Cutting

Cut the pork shoulder lengthwise from the top to just past the center of the meat. From this incision, cut another 4 cm to the left and 4 cm to the right so that you get 1 large thinner piece of meat.

This will be the start of your roulade

Stuffing

Cut the apple, dates, nuts, and pancetta into smaller pieces and mix them all together.

Serve the sage leaves over the pork shoulder and cover them with the stuffing. You can add the twigs of thyme and rosemary and the leaves of laurel.

Grilling

Roll everything together and bind it with the butcher twine.
Rub it in with some olive oil and put in on the grill.

Let it rest after an hour and refresh the butcher twine and twigs for a nice serving.

Walkthrough

Step 1
Remove the pork shoulder from the fridge at least 1 hour before starting. Allowing the meat to come to room temperature allows for a more even cooking all the way through. If your meat is cold when it hits the grill, it can cause the muscle fibres to tense up.
Letting it rest to room temperature will have a positive impact on your end result.

Step 2
Cut all ingredients into small pieces (with the exception of the pancetta, leaves, and twigs).
Mix it all the cut ingredients together in a bowl.

Step 3
Cut the pork shoulder lengthwise from the top to just past the center of the meat. From this incision, cut another 4 cm to the left and 4 cm to the right so that you get 1 large thinner piece of meat. If your pork shoulder is smaller/bigger then you need to cut it less/more than the mentioned 4 cm.
Unfold the pork shoulder and add all the toppings to it.
After that, you can roll your pork shoulder together and pack it in with the pancetta. When this step is completed you’re almost ready to go.
Tie everything together with the butcher rope and put some twigs of thyme and rosemary under it together with the leaves of laurel.

Now you are ready to put in on the BBQ (indirect)

Step 4
After an hour or an inside temperature of 65-70 C /150 – 160 F, the roulade is ready to be removed from the grill. Pack it in aluminum foil and let it rest for 10 minutes.

It’s better to let it rest because when you cut into a very hot piece of meat, all of the liquid is going to come out. If you rest it, it allows everything to relax and redistribute the juices, which creates a more tender, juicier cut.

Let’s serve dinner

After completing the previous steps you are ready to serve this nice stuffed roulade and make your guests (and yourself) happy.

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