I love porchetta. I cooked this one on my Primo XL using lump charcoal and a few small pieces of cherry wood. It took 8.5 hours at 225F. This was a belly and the loin. I did a simple fresh herb rub including fennel and fennel pollen, parsley, fried sage leaves, rosemary, roasted garlic and red pepper flakes.
I coated the outside with apples and brown sugar. I got a beautiful crust. It is yummy.
