After experimenting with roasting a pork butt I've decided that I'll be serving it for Christmas dinner. The elegant pork butt thread was immensely helpful and I'll be using French Fries' method with my own flavorings. Thread here: http://www.cheftalk.com/t/67835/elegant-pork-butt-dinner It was cooked beautifully but I have further questions. The inside of the meat wasn't seasoned at all and it really could use some seasoning. I wonder if I could butterfly it and season it on the inside and then roll it up without a traditional stuffing. I wouldn't mind putting something in there like an herb rub but I don't want breading or sausage of anything else that's bulky. I can't recall ever having seen anything like this, is this a good idea? I'll be serving it with a mustard gravy made with drippings, shallots, butter, lemon juice, grainy dijon and a touch of cream so the pork has to be flavored respectfully.