Italian Porchetta

Porchetta, or porketta if that is what you prefer, is the pork lovers paradise. You get a crispy crackling outer layer, with the ultimate juicy and tender porky goodness all the way through.

Ingredients

• 1 3-4 lb pork loin
• 1 3-4 lb pork belly
• Butchers Twine for tying

Pesto:
• 4 cloves garlic
• 2 cups basil
• 10-12 sprigs fresh thyme
• 1/2 extra virgin olive oil
• 1/2 small onion (diced)
• juice from 1 lemon
• pinch of red pepper flakes
• 1 teaspoon sea salt
• fresh cracked pepper (to taste)
• pinch of red pepper flakes

Rub (Combine and divide in to halves):
• 2 Tablespoons Italian Seasoning
• 1 Teaspoon Paprika
• 1 Tablespoon Kosher salt

Instructions

1. Combine all pesto ingredients into a food processor or blender, and blend to make a paste.
2. Lay out pork belly, skin side down, and pour pesto over top. Spread pesto so it covers the pork belly evenly.
3. Place pork loin piece over the pesto. Evenly distribute half of the rub mixture over everything.
4. Roll pork belly tightly around the loin. Some of the pesto will run out of the sides, this is fine. Tie the rolled pork up by using 5-6 pieces of twine. Just make sure it is tight, and the twine is evenly spaced. Slit the pork belly between each piece of twine. Slits should be about half way through the pork belly, do not go all the way through.
5. Evenly spread the rest of the dry rub over the top of the pork belly, and then add any of the pesto that may have leaked out when you were tying it up.
6. Place in your smoker set at 250F for 7-8 hours, starting with the slits facing upwards. You can also do this in an oven, just place in an oven safe pan, and leave uncovered. About once an hour rotate the porchetta 90 degrees (each side will be at the top twice during the cooking process). Using a meat thermometer check the temperature of the loin. It should be about 160-165F. If not, let cook for one more hour with slits facing up.
7. Once your meat thermometer reaches the 160-165F mark, remove porchetta from heat. Get your grill set and ready to cook for high direct heat. Once the grill is ready, place porchetta on the grill and cook for about 3 minutes per side. This will help to get the skin to start crisping up.
8. If you do not feel safe doing the next section, continue to cook the porchetta for 3 minutes per side until each side has been directly over the heat twice. Once done, remove porchetta from heat, and proceed to the "Serving" section below.

This step can be dangerous, so please be sure to not burn yourself. The oil WILL splash some, and if you slip, you stand a VERY good chance of burning yourself!
1. This section is completely optional, but will give you an even crisper skin.
2. Remove porchetta to cool side of grill. Pour 1-1 1/2 inches of oil into a cast iron skillet. Place skillet over direct heat, and let warm up for about 2-3 minutes. Lift handle side of skillet, and prop up using a brick or metal smoker box.
3. Place porchetta on high end of the skillet, with the slits facing up. Using a metal ladle, spoon the oil over the porchetta non-stop for about 5 minutes, making sure that it runs over the entire piece of meat.
4. Remove porchetta from heat, then remove the skillet from the heat.

Serving
1. Let porchetta rest 10-15 minutes before slicing or removing strings.
2. Cut the slices as thick or as thin as you would like.
3. To serve traditionally, just place porchetta on ciabatta rolls, and enjoy; however, we will not judge you for using a fork and knife, that's how we ate it the first night.

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