Create this crispy, salty, savory Italian classic with our Smoked Porchetta recipe.
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For the garlic mixture: In a medium bowl, combine minced garlic, rosemary, salt, pepper and red pepper flakes.
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.
Place trimmed pork loin in the center of the belly and rub with remaining garlic mixture and season with salt and pepper to taste.
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.
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
Place the porchetta seam side down directly on the grill grate and smoke for 1 hour.
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.
Remove from grill and let stand 30 minutes before slicing. Enjoy!
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