Ingredients:

• 1 boneless Ontario pork shoulder butt roast (about 3 lb/1.5 kg)
• 1 cup (350 mL) dry white wine
• 1/4 cup (60 mL) extra virgin olive oil
• 4 cloves garlic, minced
• 2 tbsp (30 mL) chopped fresh thyme
• 1 tbsp (15 mL) chopped fresh rosemary
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) pepper
• 2 cups (500 mL) beef broth

Herb Filling: 

• 2/3 cup (155 mL) seasoned dry breadcrumbs 
• 1/2 cup (125 mL) chopped fresh parsley
• 2 large eggs, lightly beaten
• 1/4 cup (60 mL) grated Parmesan cheese
• 1/4 tsp (1 mL) each salt and pepper

Cooking Instructions:

1. Using a large chef’s knife or carving knife, slice roast lengthwise, stopping when you are about 1/2 inch (1 cm) from the bottom of the roast. Open the roast up like a book and cut one side to “unroll” the roast to be about 3/4 inch (2 cm) thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about 1/2 inch (1 cm) thickness.
2. In a large shallow dish that will fit the roast whisk together wine, oil, garlic, thyme, rosemary, salt and pepper. Place roast in dish and turn to coat. Cover and refrigerate for at least 2 hours or up to 8 hours. 
3. Filling: In a bowl, stir together breadcrumbs, parsley, eggs, cheese, salt, and pepper; set aside.
4. Remove pork roast from marinade, reserving marinade and place on work surface. Lay flat and spread parsley mixture in pork roast. Roll up jelly-roll style and tie with kitchen string in 2 inch (5 cm) intervals. Place roast on rack in roasting pan. Whisk broth into remaining marinade and pour into bottom of roasting pan. 
5. Roast in 375 F (190 C) oven for about 1 hour and 15 minutes or until thermometer registers 150F (66 C). Cover with foil and let stand until internal temperature reaches 160F (71C) before slicing and serving with pan juices.

Tip: If roast is thin you can make the first cut and pound out roast to an even thickness