Yesterday I had about 16 folks coming over for a party and I wanted to try something a bit different, so I decided to try a
I started our with a 10 lb pork belly that I scored the skin of and seasoned with salt and pepper.
Next I flipped it over and added a layer of pesto, mushrooms and onion.
Then it was a layer of Italian sausage and a pork loin.
Then I rolled it all up, tied it with kitchen string and put it on the WSM, (next time I'll put it on the Lang, it was a bit tight on the WSM)
I smoked it at 250 degrees over hickory wood for about 5 hours until I hit and internal temp of 165 degrees. With the ground meat I wanted to make sure that I was past the safe zone. Then I pulled it off the smoker and let it rest for about an hour in my hot box.
About 30 min before the guests were to arrive, to crisp up the skin I put it in a 500 deg oven, After 30 min the skin was crisp and wonderful.
I served up full slices with a side of baked potatoes, an avocado salad and baked beans.
Everyone loved it. It was very moist and tender with a great smoked flavor. I will do this again
for a large crowd.