Have butcher saw off backbone (chine) of roast.
Place meat, rib-ends-up, on cutting board.
Holding meaty side of the roast with one hand, starting 1 inch from one end of roast and ending 1 inch from other end, cut slit between meat and rib bones almost to bottom of roast.
With fingers pull meaty part slightly away from ribs to form pocket.
Sprinkle inside of pocket and outside of roast with salt, pepper, and seasoning salt.
Into large skillet or medium saucepan, off heat, pour boiling water.
Add bouillon cube; stir to dissolve.
Add butter; over very low heat stir until melted.
Remove from heat.
Add bread stuffing, cranberries, apple, celery, and parsley; mix well.
Beat egg until thick and pale-colored; mix with stuffing.
Spoon stuffing into pocket in roast; put any leftover stuffing into small baking dish.
Roast pork on rack in shallow roasting pan in 350°F oven 35 minutes per pound.
About half an hour before roast is ready, put baking dish of extra stuffing in oven to heat.
After roast has been removed to hot serving platter, pour off fat in roasting pan.
Spoon some drippings over top of stuffing in roast and some over small baking dish of extra stuffing.