It was part of their Whole Hog Butchery class I took years ago and it is awesome. Thanks for the heads up on the recipe being online.
The recipe isn’t complicated. The challenge is finding a source for a good-sized section of a pork middle with back fat and skin still intact. Because you’ve got to bone out, stuff, and roll that thing tight, you can’t do a small one. I’m guessing you need a third of a middle at least. It would be hard to work with and wouldn’t roast properly if you tried a smaller section.
I have a boneless pork leg with fat and skin and found a recipe for using that for porchetta. I hope it works well because it is a more manageable sized and readily available cut.