Porchetta in Italian is an herb stuffed rolled shoulder of Pork that is roasted low and slow to tender deliciousness. It can be as fancy or as simple as you like. My example is of a butterflied shoulder rubbed with herbs and topped with pork belly. Once it is tied together and roasted the belly fuses itself to the shoulder and everything is sliced in one piece. The shoulder is herby and delicious by itself, but the pork belly adds a layer of richness and moisture that truly can't be beaten.
Once you've got the shoulder seasoned it's time for the Pork Belly, also known as raw bacon! Pork Belly is where bacon comes from and in it's raw uncured state it is a thing of deliciousness all by itself! It roasts and braises beautifully. Sliced thinly it is rich and fatty and awesome. Use sparingly, you know, like covering a whole roast!
Once you get the skin off rub the belly all over with the marinade. Lay the belly on your work surface fat side down, place the shoulder on top and roll that bad boy up with your hands! It doesn't have to be perfect that's what tying is for. Place it seam side down and grab some butchers twine. If you don't have any, ask your butcher. They'll usually include it for free. BONUS!