How to Truss a Roast

March 25, 2011

Merrill steps up to the plate and shows Amanda (and us) how to get a pork butt under control and ensure it roasts evenly. Watch the video below once and you'll find you can truss in your sleep. (And, check out Amanda's twine dispenser -- nifty, no?)

This week's video was shot and edited by our buddy Drew Lavyne, the founder/director of Six Minute Stories and the producer of the super helpful Teach Me Sushi iPhone app -- and the new Teach Me Sushi Expert app (glimpses of both below).

Shop the Story

Teach Me Sushi iPhone App   Teach Me Sushi Expert iPhone App


Order Now

The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.

Order Now

See what other Food52 readers are saying.

  • AntoniaJames
  • pierino
  • thirschfeld
  • Oui, Chef
    Oui, Chef
  • Bevi
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


AntoniaJames November 23, 2012
Thanks for this helpful video! I pulled it up and reviewed it (twice) on my iPhone on our way back from Mt. Tam yesterday, then applied the lessons learned to tie up the turkey roulade that graced our Thanksgiving table. This easy method worked perfectly for the somewhat unruly "Tuscan Turkey Roulade" contributed by HalfPint. ;o)
pierino March 29, 2011
Indeed, and Merrill does a very important thing here without mentioning it; she keeps that center seam straight running the length of the roast.
thirschfeld March 29, 2011
I truss everything, that should be trussed, that is. It definitely helps things cook more evenly.
Oui, C. March 29, 2011
I think you get a gold star too, I've never seen a slipper trussed so well! Thanks so much for the refresher course on roast trussing. That was one of the techniques that I learned at LCB, but promptly forgot after graduation. - S
Bevi March 29, 2011
Thanks, Merrill!

I'll have to watch this a few times to get the technique - but you do it so well!