• Cooking Time: 1 hour - 45 minutes
  • Servings:
  • Preparation Time: 5 hours


  • Marinade
  • ½ cup of red wine - Chianti
  • ¼ cup of olive oil
  • ¼ tsp of black pepper
  • ½ tsp sea salt
  • 1 sprig of thyme
  • Stuffing
  • ¼ cup of minced celery
  • ¼ cup of minced jicama
  • ¼ cup of minced shallot
  • 3 slices of thick bacon, diced
  • Roast
  • 2 lb - 2.25 lb Boneless Pork leg, butterflied


  • First, whisk up the red wine, olive oil, sea, pepper and thyme and marinade the pork shoulder for 4 - 6 hours before you roast it.
  • When the pork is ready, combine the celery, jicama, shallots and bacon in a bowl and blend. Take the mixture and put down the center of the pork leg and shape it into a roll.
  • Tie the roast closed with a piece of twine and set into a skillet.
  • Place the skillet in the oven at 325 degrees. Also, set a small pan of water in the oven at the same time.
  • Let cook for 1 hr-45 minutes or until a the inner temperature reads 165 and let rest for 15 minutes


Reprinted from Celi-Yak News Fall 2014

Categories: Gluten-Free  Pork 

Author Credit: Kelly Bejelly

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