Pig In My Fridge

In a fashion that is perfectly me I might have bitten off more than I can chew. Or more accurately, more than I can carry.
Tomorrow is Carter’s fall formal. She invited a few friends to come to our house for photos and so I did what any good hostess would do, I invited their parents to come and stay for dinner. Our kids are old enough to drive themselves to dances so we parents are free to enjoy an evening to ourselves.
I could have made something simple for dinner. Simple can still be yummy, but no. I decided I wanted to make a porchetta, which is a whole pork loin and pork belly with the skin on it, stuffed and rolled. Now a roast of any kind is usually an excellent dinner party dish since you put it in the oven and take it out hours later and it is done. But a porchetta is just a little more complicated.  
First I had to call Cliff’s Meat Market because he could get me a local grass fed roast. I told him exactly what I wanted and when I arrived to pick it up he showed me this five foot piece of meat. “I haven’t cut it yet so you can show me how much you want.” I should have brought a carpenters tape measure.
I held my hands up about a foot and a half a part and that is what he cut me. “You will need help getting this to your car,” he told me with no questioning in his voice. He was right. What he did not supply me with was someone to come home and take it our of my car and put it in the fridge. I was able to wrestle it to the fridge in the garage and after a little fiddling was able to get the door to stay shut.
Today I made the stuffing so it could cool overnight. I need Russ to be home to help me with the lifting, rolling and tying of the roast. I am worried that it is going to be too big for my roasting pan. I have measured it and it will be close. I may be trimming off a bit on the end and then will just make sausage with it.
I am sure that the roast I am making could feed three times the number of people I am having. Maybe I can start a bidding war to sell off the leftovers. For now I am using the making of this dish as a weight training program.