Score the pork shoulder so that it can be stuffed, sprinkle the entire inside and out with salt and pepper. Finely chop the garlic and cut the cheese into small cubes, and mix this with the fine and coarse mustard.

Fill the pork shoulder with this mixture and tie it shut with butcher's twine; be careful not to pull it too tight, otherwise the filling will come out. Once the entire pork shoulder is tied shut, you can tuck the bay leaves under the twine on top of the opening where it is filled.
Cook the pork shoulder indirectly for approximately 2 hours until it reaches an internal temperature of 58 degrees Celsius.
Enjoy your meal!