Kefalotyri is one of those salty, substantial cheeses that blends really well with a meat like pork. This mouthwatering recipe will surely make it into your permanent file!
6-7 pounds boned pork shoulder roast
8-10 cloves garlic, thinly sliced lengthwise
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
3 teaspoons crushed oregano
1 tablespoon of brown mustard
1/2 pound Kefalotyri, cut into ½ inch strips
3 1/2 cups of water
Preheat oven to 350°F
Rinse the boned roast to remove any debris and pat dry. Score the fat layer in a crisscross pattern.
Mix together garlic, salt, pepper, oregano, and mustard, and rub the roast on all sides to coat evenly. Lay pork on a work surface with the fat side down. Add the strips of cheese across the meat. Roll sides of the roast in toward the middle and tie with kitchen twine.
Place roast on rack in roasting pan, fat side up. Add water to the pan. Cover pan with foil and cook at 350°F for about 2 hours. Remove foil and continue to cook for 30 minutes until top is nicely browned.
Remove from oven, and let sit 15 minutes before removing twine and carving.