Make the Herb Mixture. In a medium bowl, mix together fennel seeds, red pepper flakes, sage, rosemary, garlic, citrus zest, salt, and pepper.

Place the pork belly skin-side up on a clean work surface and score in a crosshatch pattern. Flip the pork belly over and season the flesh side with salt, pepper, and half of the herb mixture.

Place the trimmed pork loin in the center of the belly and rub with the remaining herb mixture. Season with salt and pepper. Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1-inch intervals.

Season the outside with salt and pepper and transfer to refrigerator, uncovered and let air dry overnight.

When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

Fit a rimmed baking sheet with a rack and place the pork on the rack seam-side down. Insert the probe into the center of the porchetta. Place the pan directly on the grill grates. Close the lid and smoke for 1 hour.

Increase the Traeger temperature to 325℉ and cook until the internal temperature reaches 135℉, about 2 ½ hours. If the exterior begins to burn before the desired internal temperature is reached, tent with foil.

Make the Italian salsa verde. In a medium bowl, combine the shallot, parsley, chives, vinegar, oregano, and salt. Whisk in the olive oil, then stir in mustard, and lemon juice.

Remove the porchetta from the grill, and let stand 30 minutes before slicing. Drizzle the slices with Italian salsa verde and enjoy!