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Prepare and heat a smoker. Place pork on a clean work surface. Top with an even layer of cheese followed by cilantro, chives, salt, and sausage. Tightly roll to encapsulate sausage, using twine to secure the roll. Smoke 3½ hours, or until internal temperature of the pork reaches 140ºF. Let cool. Transfer to an airtight container and refrigerate overnight.
In a mixing bowl, make a 4 percent salt-water solution. Set aside. In a Vitamix Commercial blender, purée garlic, milk, mayonnaise, and 3.2 kilograms salt-water solutions until smooth. Taste and adjust seasoning with vinegar. Transfer to an airtight container and refrigerate.
In a Vitamix Commercial blender, combine all ingredients and 120 grams water until smooth. Taste and adjust seasoning with salt. Transfer to an airtight container and reserve.
In a mixing bowl, toss to combine all ingredients for the Endive Salad. Taste and adjust seasoning with salt. Set aside.
In a mixing bowl, toss to coat Endive Salad in desired amount Piquillo Vinaigrette. Set aside. On a work surface, slice Porchetta into 1½-inch slices. In a pan over medium-high flame, heat oil. Sear Porchetta on both sides until crispy. Remove from heat and set aside. Spoon Mojo de Ajo Aïoli onto the center of a serving plate. Top with Porchetta slices. Finish with dressed Endive Salad.