In a saucepan, bring 1 quart of water, brown sugar and salt to a boil, stirring until dissolved.

Pour the brine into a container large enough to fit the pork roast comfortably.  Add the remaining water, the red wine vinegar, peppercorns, red pepper flakes and bay leaves.  Place the container in the refrigerator and cool. About 1 hour. Alternatively, to cool the brine faster, place a few cups of ice cubes in the hot brine.

Set the pork roast into the cooled brine so the pork is submerged with the brine.  It is not necessary to submerge the bones. The roast will want to ‘float’ so weigh it down with a plate or a heavy lid to keep it submerged.  I used the cast iron lid to my Dutch oven to weigh it down and keep submerged.  Transfer the container/pork roast to the refrigerator and brine the pork for 12-24 hours.  

Remove the pork from the brine and discard the brine and aromatics.  Pat the pork with paper towels until completely dry.  

In a small dish, combine the garlic, thyme leaves, Dijon mustard, black pepper and 2 tablespoons of olive oil.  Using (clean) hands, rub the mixture over the surface of the pork working into the expansion cuts and the inner area of the roast.  Insert a meat probe thermometer into the thickest portion of the roast without touching a bone. 

Place the roast on a wire rack set over a rimmed baking sheet and let rest for 1 hour.  

Place the cornbread stuffing into a large bowl.

In a skillet set over medium-high, cook the sausage, breaking it up with a fork as it cooks, about 5 minutes. 

Add the remaining 2 tablespoons of oil to the skillet and add the onion and celery. Sauté until the onion is translucent, about 2-3 minutes.  Remove from the heat and transfer to the bowl with the stuffing mix.

Add the chopped sage, dried sage, cranberries, salt and pepper to the bowl. toss to combine.

Whisk the egg lightly and pour over the stuffing mix, tossing to combine.

In a small saucepan, heat the chicken broth and butter to a boil; then pour over the dry stuffing and toss to combine.  Let the mixture sit for 2-5 minutes to absorb, stirring occasionally.

Spoon a portion of the stuffing mixture lightly into the center cavity of the pork roast.  Mound it up nicely but do not pack it in.  Brush the top of the stuffing with melted butter.

Add the remaining stuffing to an oiled baking dish, cover with foil and refrigerate, cook separately at 350°F covered with the foil for 30 minutes; then remove the foil and bake until the top is brown and crisp.

Preheat the oven to 250°F and adjust the oven rack to the lower 3rd position so the roast will be sitting in the middle of the oven.  

Transfer the roast to the oven and roast until the thermometer reaches 135°F.  Remove from the oven, tent with foil and allow to rest for 30-45 minutes and the internal temperature reaches 145° on the meat thermometer.

Increase the oven to 500°F 

Cover the stuffing with a little foil and wrap each bone with foil to prevent charring under the hot blast of the oven. Transfer the roasted pork back to the oven. Roast until brown and crisp, about 8-10 minutes.  Remove from the oven, place on a large platter, re-tent with foil and rest for another 10-15 minutes.  

Remove and discard the foil caps from the pork bones and the foil covering the stuffing.  Cut, remove and discard the twine around the crown.   Arrange any vegetables around the edge of the pork roast. Transfer the roast to the table and carve between the bones into servings accompanied with a spoonful of the stuffing.