Step 1

Cook breadcrumbs and 1 tsp salt in 6 tbsp butter in a large nonstick skillet over medium heat, stirring, until golden and crisp, about 15 to 20 minutes. Set aside.

Step 2

Meanwhile, cook onions with ¾ tsp Kosher salt in 6 tbsp butter in a large skillet or pan over moderate heat, stirring occasionally, until pale and slightly golden, about 15 to 20 minutes.

Step 3

Add the sage, rosemary, thyme, and 1 tsp black pepper to the onions and cook, stirring, for 2 to 3 minutes.

Step 4

Add vinegar and wine and bring to a boil, stirring occasionally, until the liquid is evaporated, then remove from heat.

Step 5

In a large bowl, add the onion mixture and stir in the ground pork (uncooked), celery, cranberries and toasted bread crumbs.

Step 6

Preheat to 350° F.

Step 7

Stir together salt, pepper, sage, and thyme in a small bowl, then rub over outside and bottom of the roast.

Step 8

Place the roast in a roasting pan and mound about 2 cups stuffing loosely on the top, between the bones. Tightly cover the bones and the stuffing with foil. Add the stock and apple cider to the pan.

Step 9

Transfer remaining stuffing to a buttered 2-quart baking dish and cover with foil. Refrigerate until ready to bake.

Step 10

Insert an instant-read thermometer 2 inches into the center of the meat (do not touch bones). Roast pork in the lower third of the oven. Roast until internal temperature reaches 155°F, about 2¼ to 2¾ hours total. IMPORTANT: Check the pan approximately every 30 minutes, if the liquid is getting thin, add more stock, usually about ¼ cup each time.

Step 11

After 2 hours, remove the foil from the roast and place the additional stuffing in the oven (this will be about 30 minutes before the roast is done). Once the roast has reached 155°F, remove from the oven. Take off the foil from the stuffing and increase oven temperature to 400°F and continue to until the top is crisp, 15 minutes more.

Step 12

When you remove the roast from the oven, let it rest in the pan for 10 minutes and then use a large flat spatula to transfer to a platter and let stand for another 20 minutes.

Step 13

While the roast is resting, make the sauce by transferring the juices from the roasting pan to a fat separator, or a glass jar and skim off the fat.

Step 14

Place the roasting pan across two burners on the stove. Turn to medium-high heat on both burners.

Step 15

Add the wine and the stock and bring to a boil and cook until reduced slightly, about 3 to 5 minutes. Use a wooden spoon to deglaze the pan, scraping up bits stuck to the bottom.

Step 16

Add the pan juices and the corn starch slurry. Stir and cook until slightly thickened, about 3 to 4 more minutes.

Step 17

Remove from heat and stir in butter and season, to taste, with salt and pepper.

Step 18

Strain the sauce into a gravy boat.

Step 19

Carve pork between the bones. Sprinkle each chop with a pinch of coarse sea salt.

Step 20

Serve warm with the stuffing and the sauce/gravy.