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Smoked Classic Porchetta

Prep Time

30 Minutes

Cook Time

3 Hours

Effort

Pellets

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.

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 4 Clove garlic, minced

  • 2 Tablespoon rosemary, chopped

  • 2 Teaspoon salt

  • 1 Teaspoon black pepper

  • 1 Teaspoon red pepper flakes

  • 6 Pound skin-on pork belly

  • salt

  • black pepper

  • 3 Pound (3 lb) center-cut pork loin

Steps

  • 1

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

    Ingredients

    • 4 Clove garlic, minced

    • 2 Tablespoon rosemary, chopped

    • 2 Teaspoon salt

    • 1 Teaspoon black pepper

    • 1 Teaspoon red pepper flakes

  • 2

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

    Ingredients

    • 6 Pound skin-on pork belly

    • To Taste salt

    • To Taste black 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.

    Ingredients

    • 3 Pound (3 lb) center-cut pork loin

    • To Taste salt

    • To Taste black pepper

  • 4

    Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1” intervals. Season the skin with salt and pepper and transfer to refrigerator, uncovered and let air dry overnight.

    Ingredients

    • To Taste salt

    • To Taste black pepper

  • 5

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

    Grill: 180 ˚F

  • 6

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

    Grill: 180 ˚F

  • 7

    After an hour, increase the grill 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.

    Grill: 325 ˚F

    Probe: 135 ˚F

  • 8

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

Cooking Notes

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