Blanch the cabbage leaves for approx. 1 min., dip briefly in cold water, drain.
Cover and chill approx. 100 g of pizza dough for decoration. On a lightly floured surface, roll out the remainder of the dough into a rectangle (approx. 35 x 40 cm), place on a baking tray lined with baking paper, chill for approx. 15 mins. Remove the meat from the bag, pat dry. Mix the mostarda with the mustard, spread the mixture over the top of the pork shoulder. Arrange several cabbage leaves next to each other in the middle of the dough, place the pork shoulder on top with the mustard side facing down, cover with the remainder of the mustard mixture. Arrange the remainder of the cabbage on top, brush the edges of the dough with egg, wrap up the pork shoulder, place on the tray (seam side down). On a lightly floured surface, roll out the remainder of the dough to a thickness of approx. 7 mm. Cut out figures (e.g. stars), brush with water, use to decorate the pork shoulder. Cover and chill for approx. 30 mins., brush with egg.
Approx. 1 hr. in the lower half of an oven preheated to 180°C.
Pour the wine, orange juice and honey into a small pan, mix well, bring to the boil, reduce to a syrupy consistency, season, serve with the carved pork.