This is from the first time I made it a long time ago, I lost a lot of stuff when my photobucket account went belly up but I did save some of the pictures. Use this as a guide line, a lot of what I used is optional.
I started with a 10 lb pork belly that I scored the skin of and seasoned with salt and pepper.
Next I flipped it over and added a layer of pesto, mushrooms and onion.
Then it was a layer of Italian sausage and a pork loin.
I rolled it all up, tied it with kitchen string and put it in my smoker.
I smoked it at 250 degrees with hickory for about 5 hours until it hit an internal temp of 165 degrees. With the ground meat I wanted to make sure that I was past the safe zone.
I pulled it off the smoker wrapped it in aluminum foil and towels and let it rest in my hot box (old cooler).
About 30 min before we were ready to eat I put it in a 500 deg oven to crisp up the skin. After 30 min the skin was crisp and wonderful.
I don't know if you have a smoker or not but this could be done in an oven without the smoke.