Smoked Porchetta With Italian Salsa Verde

Instructions

Make the Herb Mixture:

1. Mix fennel seeds, red pepper flakes, sage, rosemary, garlic, citrus zest, salt, and pepper in a medium bowl.
2. Place pork belly skin-side up on the work surface. Score crosshatch pattern. Flip pork belly over and season flesh side with salt, pepper, and half of the herb mixture.
3. Place the pork loin in the center of the belly and rub it with the remaining herb mixture. Season with salt and pepper. Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1-inch intervals.
4. Season the outside of the pork with salt and pepper, and transfer to the uncovered refrigerator to dry overnight.
5. When ready to cook, set the Traeger temperature to 165°F (73°C) and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
6. Put the pork on the grill rack, seam-side down. Insert the probe into the center of the pork and place the pan directly on the grill grates. Close the lid and smoke for 1 hour.
7. Increase the Traeger temperature to 325 degrees and cook until the internal temperature reaches 135 degrees, about 2 1/2 hours. If the exterior begins to burn before the desired internal temperature is reached, tent with foil.

Make the Italian salsa verde:

1. In a medium bowl, combine the shallot, parsley, chives, vinegar, oregano, and salt. Whisk in the olive oil, then stir in mustard and lemon juice.
2. Remove the porchetta from the grill and let stand for thirty minutes before slicing.
3. Drizzle the slices with Italian salsa verde and enjoy!