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Smoked Classic Porchetta

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Apple

Create this crispy, salty, savory Italian classic right in your backyard. A pork belly & pork loin combo are slathered with an herb-packed paste, rolled up, then smoke-roasted to tender perfection.

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Garlic Mixture

  • 4 Clove garlic, minced

  • 2 Tablespoon chopped rosemary

  • 2 Teaspoon Kosher salt

  • 1 Teaspoon Black pepper

  • 1 Teaspoon crushed red pepper

main

  • 1 (5-6 lb) kurobuta pork belly, skin on;

  • salt and pepper

  • 1 2-3 lb) boneless center cut pork loin

  • 1

    For the Garlic Mixture: In a medium bowl, combine minced garlic, rosemary, salt, pepper and red pepper flakes.

    • 4 Clove garlic, minced

    • 2 Tablespoon chopped rosemary

    • 2 Teaspoon Kosher salt

    • 1 Teaspoon Black pepper

    • 1 Teaspoon crushed red pepper

  • 2

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

    • 1 (5-6 lb) kurobuta pork belly, skin on;

    • To Taste salt and pepper

  • 3

    Place trimmed pork loin in the center of the belly and rub with remaining garlic mixture and season with salt and pepper to taste. Roll the pork belly around the loin to form a cylindrical shape and tie tightly with butcher's twine at 1 inch intervals. Season the skin with salt and pepper and transfer to refrigerator, uncovered and let air dry overnight.

    • 1 2-3 lb) boneless center cut pork loin

  • 4

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 5

    Place the porchetta seam-side down directly on the grill grate and smoke for 1 hour.
  • 6

    After an hour, increase the Traeger temperature to 325℉ and roast until the internal temperature reaches 135℉, about 2-1/2 hours. If the exterior begins to burn before the desired internal temperature is reached, tent with foil.

    325 ˚F

    135 ˚F

  • 7

    Remove from grill and let stand 30 minutes before slicing. Enjoy!

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