Getting ready to go into the smoker. A 4.5lb Berkshire pork belly porchetta. Seasoned with salt, pepper, fennel seed, rosemary, oregano, red chile flakes and fresh garlic. The original recipe doesn't call for cooking in a smoker, but I think it'll work nicely. Once done, i'll finish in a 500F oven to crisp the skin (mmm, cracklin's).
