Step

• Step 1

  For the garlic mixture: In a medium bowl, combine minced garlic, rosemary, salt, pepper and red pepper flakes.

  Ingredients

  • 4 Clove garlic, minced

  • 2 Tablespoon rosemary, chopped

  • 2 Teaspoon salt

  • 1 Teaspoon black pepper

  • 1 Teaspoon red pepper flakes

• Step 2

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

  Ingredients

  • 6 Pound Pork Belly, skin on

  • To Taste salt

  • To Taste black pepper

• Step 3

  Place trimmed pork loin in the center of the belly and rub with remaining garlic mixture and season with salt and pepper to taste.

  Ingredients

  • 3 Pound Pork Loin, boneless, center cut

  • To Taste salt

  • To Taste black pepper

• Step 4

  Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1” intervals. Season the skin with salt and pepper and transfer to refrigerator, uncovered and let air dry overnight.

  Ingredients

  • To Taste salt

  • To Taste black pepper

• Step 5

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  00:15

  180 ˚F / 82 ˚C

• Step 6

  Place the porchetta seam side down directly on the grill grate and smoke for 1 hour.

  01:00

  180 ˚F / 82 ˚C

• Step 7

  After an hour, increase the grill temperature to 325℉ and roast until the internal temperature reaches 135℉, about 2-1/2 hours. If the exterior begins to burn before the desired internal temperature is reached, tent with foil.

  02:30

  325 ˚F / 163 ˚C

  135 ˚F / 57 ˚C

• Step 8

  Remove from grill and let stand 30 minutes before slicing. Enjoy!