I make this great Stuffed Sicilian Pork Shoulder Roast and I've always cooked it right away. However, I was wondering if it is possible to stuff and tie it the night before? It has sauteed shallots and garlic, spinach, fontina cheese, pine nuts and raw italian sausage. Do you think the salt in the sausage will draw too much moisture from the pork? And is it even safe?