1. Start by squaring up your pork belly so that it is an even rectangle. Remove any of the skin which will end up inside once rolled. Do this by rolling the pork belly and then marking the skin at the point it becomes inside the roll.
2. To help the skin crisp, score the skin side of the pork on the diagonal approximate 1/2 inch apart, across the full pork belly.
3. On the meat side of the pork belly, evenly cover all exposed meat with all fillings. Feel free to customize it how you like it by altering how much of each ingredient you use, as well as including a few of your own if you prefer.
4. Roll the Porchetta tightly and tie with butchers twine every 1 inch, starting in the middle and working out until the full Porchetta is tightly bound.
5. Prepare your smoker and place on a chunk of cherry wood. Set your temperature to 300F and smoke until it hits 145F internal temp. I used my Thermopro Tempspike to help manage both the internal and ambient temperature.
6. Once the Porchetta hits temperature, remove from the smoke and allow to rest for 20 minutes as you heat up your oil.
7. Transfer the Porchetta onto a wire rack before blistering the skin with the oil. Heat oil to about 350F and use a ladle to carefully pour the hot oil across the skin of the Porchetta.
8. Slice into 1/2 inch to 1 inch thick slices and enjoy as a roast or on the most incredible sandwiches you have ever experienced!