Step

• 1

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

• 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.

• 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.

• 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.

• 5

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

  180 ˚F / 82 ˚C

  00:15

• 6

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

  180 ˚F / 82 ˚C

  01:00

• 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.

  325 ˚F / 163 ˚C

  135 ˚F / 57 ˚C

  02:30

• 8

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