Pork Roulade

A low & slow BBQ session with pork shoulder might immediately bring Pulled Pork to mind. Sure, it's a delightful dish, but you can do much more with that beautiful piece of pork shoulder. Like a roast, for instance. I made this pork shoulder roulade, during our annual winter BBQ. A gorgeous piece of meat, slow-cooked and smoked, with a flavor everyone will enjoy. Definitely worth trying this recipes with your next pork shoulder!

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Prep Time: 30 minutes
Cook Time: 4 hours
Resting Time: 15 minutes
Total Time: 4 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: pork neck roast, pork neck roulade, pork roulade
Servings: 8 people
Calories: 281kcal


  • 2 kilograms Pork Shoulder
  • 50 milliliters Olive Oil
  • 2 cloves Garlic
  • 1 bunch Flat-leaf Parsley
  • Zest of 1 Lemon
  • 1 teaspoon Chili Flakes
  • Freshly Ground Black Pepper
  • Coarse Sea Salt

Overige Benodigdheden:

  • BBQ with Lid
  • Butcher's Twine
  • Smoking Wood Chips
  • Sharp Knife


  • Fire up the BBQ for indirect heat, aiming for a temperature of about 120 degrees Celsius (248 degrees Fahrenheit).
  • Remove the pork shoulder from the packaging and pat it dry with paper towels. Trim any loose pieces of meat and fat.
  • Place the meat on a cutting board and, starting from the right side, make a cut about one-third up from the bottom. Make an incision, but not all the way through. Stop about 2.5 cm before the end.
  • Repeat the previous step, starting from the left side and about one-third down from the top. Again, make an incision but not completely through.
  • Once you've made cuts on both sides, you can unfold the meat like a triptych. Lay it flat on your cutting board and season it with pepper, salt, lemon zest, and chili flakes.
  • Next, take a bowl and add the olive oil. Finely chop the parsley leaves and mix them with the olive oil. Spread the mixture of olive oil and parsley over the unfolded pork shoulder.
  • Roll up the meat from one side to form a roulade and tie it securely with butcher's twine to keep it together. Season the roast all around with more black pepper and coarse sea salt.
  • By now, the BBQ should be at the right temperature. Add some smoking wood chips to the hot coals and then place the roast on the indirect part of the BBQ grate. Close the BBQ with the lid and slowly cook the pork shoulder roast until it reaches an internal temperature of about 64 degrees Celsius (147 degrees Fahrenheit).
  • You can check this with a meat thermometer inserted occasionally into the meat or with a thermometer probe attached to a wire that you can leave in the meat continuously.
  • The roast took about 4 hours to cook for me. Once it reaches the internal temperature of 64 degrees Celsius (147 degrees Fahrenheit), remove it from the BBQ and place it on a platter. Cover it loosely with aluminum foil and let it rest for 10 minutes. Then, slice the roast into beautiful pieces and serve immediately. Enjoy your meal!


Calories: 281kcal | Carbohydrates: 1g | Protein: 30g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 102mg | Sodium: 124mg | Potassium: 572mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 686IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 2mg


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