Combine sugar, salt and water for the brine. Cut cross hatch pattern in fat cap, then create a pocket for the herb stuffing. Add pork roast to the brine for 1 hour.
Breadcrumb crust: Put bread in food processor and pulse until finely ground. Transfer to bowl and add parmesan cheese, shallot, oil, salt & pepper, mix with a fork.
Stuffing: add parsley, thyme, rosemary, parmesan cheese, olive oil garlic, salt & pepper to food processor (don't rinse after last step) and mix until smooth., transfer to a small bowl.
Remove roast from brine and dry toughly. Add 1/4 cup of stuffing to the pocket, Tie with butcher string about every 1.5 inch. Sprinkle with salt and pepper.
Heat oven to 325.
Cook roast: Heat skillet with 2 tsp oil until smoking. Add roast (fat down) and brown all sides. Remove stings when done browning. Spread remaining herb stuffing on the fat cap, then add crumb mix to top. Cook until internal temp is 140 (60-75min). Remove and let stand 10 minutes before serving.
