Things You'll Need

Instructions

1

Trim the outside of the roast of any excess fat, particularly of any hard fat that doesn't render and might add a strange taste to the roast.
2

Lay the roast on a cutting board with the length running from left to right in front of you.
3

Slice the roast lengthwise down the middle, cutting about three-fourths of the way through so the roast hinges open but is left as one whole piece. If you don't want the filling to squeeze out the ends of the roast, begin your cut about 1/2 inch from one end and stop cutting about a 1/2 inch before you reach the opposite end to create an envelope-style pocket.
4

Spread your stuffing in an even layer about 1/4-inch thick inside of the pocket.
5

Fold the roast closed, and push any filling that comes out back inside the roast pocket. Using the butcher's twine, wrap a loop about 1 inch from one end of the roast and tie a knot. Make a large loop with the twine and slide the loop over the opposite end of the roast, tying the loop tight about 1 inch away from the first loop. Repeat this along the length of the roast, ending about 1 inch from the opposite end. Alternatively, tie several shorter lengths of twine about 1-inch apart along the length of the pork roast.