Step

• Step 1

  Prepare herb mixture: In a medium bowl, mix together fennel seeds, red pepper flakes, sage, rosemary, garlic, citrus zest, salt and pepper.

  Ingredients

  • 3 Tablespoon dried fennel seed

  • 2 Tablespoon red pepper flakes

  • 2 Tablespoon sage, minced

  • 1 Tablespoon rosemary, minced

  • 3 Clove garlic, minced

  • As Needed lemon zest

  • As Needed orange zest

  • To Taste salt and pepper

• Step 2

  Place pork belly skin side up on a clean work surface and score in a crosshatch pattern. Flip the pork belly over and season flesh side with salt, pepper and half of the herb mixture.

  Ingredients

  • 6 Pound Pork Belly, skin on

  • As Needed salt and pepper

• Step 3

  Place trimmed pork loin in the center of the belly and rub with remaining herb mixture. Season with salt and pepper.

• Step 4

  Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1" intervals.

• Step 5

  Season the outside with salt and pepper and transfer to refrigerator, uncovered and let air dry overnight.

• Step 6

  When ready to cook, start the Traeger grill and set to Smoke.

• Step 7

  Fit a rimmed baking sheet with a rack and place the pork on the rack seam side down.

• Step 8

  Place the pan directly on the grill grate and smoke for 1 hour.

• Step 9

  Increase the grill temperature to 325 degrees F and roast until the internal temperature of the meat reaches 135 degrees, about 2 1/2 hours. If the exterior begins to burn before the desired internal temperature is reached, tent with foil.

  02:00

  325 ˚F / 163 ˚C

• Step 10

  Remove from grill and let stand 30 minutes before slicing.

• Step 11

  To make the Italian salsa verde: Combine shallot, parsley, chives, vinegar, oregano and salt in a medium bowl. Whisk in olive oil then stir in mustard and lemon juice.

  Ingredients

  • 1 Whole shallot, thinly sliced

  • 6 Tablespoon parsley, minced

  • 2 Tablespoon freshly minced chives

  • 1 Tablespoon fresh oregano

  • 3 Tablespoon white wine vinegar

  • 1/2 Teaspoon kosher salt

  • 3/4 Cup olive oil

  • 1/2 Teaspoon Dijon mustard

  • As Needed fresh lemon juice

• Step 12

  Drizzle slices with Italian salsa verde and enjoy!