Instructions

1. Rinse the inside cavity of the pig with cold water and pat dry with paper towels. Sprinkle the inside cavity with seasonings such as salt and pepper, if desired.

2. Prepare a stuffing of your choice. You might choose one made with toasted bread cubes and herbs, chopped potatoes and vegetables like carrots and onions, or a meat-based filling by stuffing with ground sausage or even a whole pre-cooked pork butt.

3. Fill the cavity of the pig with your desired stuffing, being careful not to overfill. Use a large trussing needle and kitchen twine to sew the cavity shut, beginning from the hindquarters and working up towards the neck. This will prevent the stuffing from falling out during cooking.

4. Cook the pig according to the recipe you are using. Stuffing adds additional cooking time so adjust accordingly, depending on the size of the pig you are preparing as well as your desired cooking method. You will want to use a meat thermometer to determine doneness by inserting it into the thickest part of the pig, away from any bones. Pork is considered done when it reaches an internal temperature of 145 degrees Fahrenheit.