Any Italians out there?

I'm not Italian but I did live in Italy three years.  Roasting skin-on pork belly that's been wrapped around a pork loin gives the best results IMHO. 

1. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.

2. Flip belly skin side up. Using a paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.

3. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.

4. Turn belly and generously salt both it and loin; Season with garlic and fresh herbs and spices to your taste. Arrange loin down middle of belly. Top with orange slices.

5. From the narrow end, roll tightly toward the broad end, tie crosswise with kitchen twine at 1/2" intervals. Trim twine.

6. Cook direct searing outside then cook indirect ~20 mins  per lb until 145*.

I've used this method which is a compilation of various methods found on the internet.  Food Network's Anne Burrell has a good one as well.  I'd post the link but I'm not allowed to per the rule book.

TDS
I love smoking porchetta. I've done it Bama's way but I also like using a pork butt and basically filleting the long way so that you can layer your herb mix between the meat and then tie her up for smoking / cooking.
And don't forget the fennel sticks inserted into slits from the outside. To me thats what gives you that true italian porchetta flavor. I'm sure porchetta is regional in flavor and prep in Italy, but this is how my Calabrese Italian mother makes hers........minus the smoking that is. Maybe cause its a bit easier. Whatever way you go best of luck to you.

Great idea using a butt Geerock.  Do you simply cut the pork butt down the middle and open it like a book? ...or cut it roulade style and roll it around the mixture like a jelly roll?

Yeah, that roulade thing is how I do it....... just didn't know it was called "roulade". :biggrin: Thanks. Learned something new so its a good day.

BamaBBQ has this covered. Ate a lot of it in Abruzzo region over the years .Done here by local Italians . Mix of garlic,cbp,salt,rosemary & fennel seed seems to be the preferred mix.