May I suggest, Insane Beard, combining the love of pork and seafood as follows?

One pork roast, either boneless loin, or better, rib roast. If boneless, carve a good deep pocket lengthwise, if rib, slice deeply between bones, leaving the bone side closed at the 'back' of the roast.

Prepare stuffing of bread, sage, savoury, marjoram, thyme,(or replace these herbs with poultry seasoning) black pepper, a little oil. Gently mix in, without breaking, one or two cans (size of roast should dictate) of large boiled oysters. (I have also added a half cup of chestnuts as well). Taste oyster liquid for saltiness and add a little for moisture if it isn't too salty - use water if you wish. Stuff the pockets you've made with this good stuffing.

Place roast in open pan in 350F oven. Place thick slices of sweet onion all around, as many as you can cram in. Pour a full bottle of beer over all. Baste frequently, add more beer if necessary. Roast until very tender.

This is really, really good.