Since Nonya and Kevin are giving you two different answers, it seems that you'll need to know the -total- weight of the pork stuffed rabbit, and find a "per pound" chart and go by that. One for a pork roast would be best because a stuffed rabbit (or chicken, etc) is "solid", where an unstuffed rabbit would be "hollow" and take much less time. Charts you find online will differ greatly as well depending upon how "fast" you want to cook the meat. Low and slow is better for meats that can be tough.
No more than 2 1/2 hours. Unless it is a huge rabbit. 250 degrees for 40 minutes, then baste it with whatever you prefer and turn the heat down to 200 for 50 minutes.
3-4 hrs 325
Thanks! Your answer is awaiting moderation.