Smoked Porchetta Recipe


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What is Porchetta?

Let’s begin with the basics. Porchetta can be described as a loin roast or pork belly. Porchetta is tender and delicious due to its tight wrapping in fatty pork belly around.

You can dry brine porketta and then season it with a paste-like mixture of herbs, salt, and pepper. This gives the meat a rich flavor that’s great for holidays and special occasions.

I bought a 12-pound loin-on pork belly skin for this recipe. You can also buy a 6-pound boneless pork loin or 6 pounds of the belly skin side to make your own roast carving knives.

1. Mix the apple cider vinegar, water, and salt in a bowl. Stir to combine. Put the pork loin in a large bowl, resealable bags, and add the brine. Seal the bag and squeeze as much air out of it as you can. Place the bag in the refrigerator for at most 6 hours or overnight.

2. Mix the garlic powder, fennel seeds, and paprika together in a small bowl.

3. Take the pork out of the brine, and dry it with paper towels. Rub the spice mixture over the pork tenderloin.

4. Pre-heat your smoker to 225°F. Place the pork belly loin skin-on on a rack and smoke for 6-8hrs or until internal temperature reaches 140°F.

5. Take the meat out of the smoker. Allow it to rest for about 10-15 minutes before cutting and serving.

Porchetta Grill On The Smoker

Porchetta is typically cooked in an oven. Hey, Grill Hey prefers to grill and smoke meats. Porchetta roast pork adds another layer of flavor.

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This combination of spices and smoke makes this a delicious recipe. Enjoy succulent pork, sweet and savory orange zest, fennel, and a touch of spice from the black peppercorns. It’s Christmas in a package of pork.

Not a beginner’s porchetta recipe. This recipe is for intermediate cooks. This recipe requires knowledge of heat management and butchering. This recipe for smoked porchetta is a great way of challenging yourself and proving your skills.

How to Make Smoked Porchetta

Porchetta can be a difficult dish, but don’t worry barbecue buddy! Here is the step-by-step guide with tons of detail. You can scroll down to my recipe card to see the video and then follow me. When you work together, you will win with the pork beast.

1. Reduce the Fat

This piece of meat is extremely…meaty, and fatty. We need to get rid of excess fat so that the meat can roll easily and show all its skin. You can use a sharp knife to judge. You can roll your meat to determine how much of the loin to remove to ensure it rolls evenly.

2. Pierce the Skin

It is possible to let go of all the anger you may have harbored. It’s now time to start eating the fat. Use a sharp object or a knife to create small holes in the skin. This was done using the end of a metal-kabob skewer. You can use any tool capable of making uniform holes.

3. Butterfly the Loin and Score Your Meat

Turn the meat fat side down and trim the area where the loin becomes thicker. Cut a straight line down the length of the meat to open it.

For seasonings to be incorporated into the meat, cut diagonally from 1/2 to 12 inches across the meat.

4. Keep the Seasonings Alive

This porchetta is made with classic fennel seasoning. It also contains fresh herbs and citrus zest for a fresh, herbal flavor. Toast the red pepper flakes, black peppercorns, and fennel seed in a small skillet over medium heat for 2-3 minutes. Next, crush the seeds with a mortar and pestle. Combine all ingredients in a small bowl to make a paste.

Slowly add the olive oil to the pan. You can adjust the amount to make a paste thick enough to spread onto the roast.

5. Season the Meat

Season the meat with the seasoning paste. This should include the area where you butterflied the meat in Step 3. The seasoning paste should be gently incorporated into the meat.

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6. Roll The Roast

Wrap the meat in butcher twine and roll it tightly. The roast should be tightly rolled once it is rolled.

Make sure the roast is evenly browned on all sides. This will ensure the meat remains juicy and tender.

Preheat a gas grill to medium heat. Place the roast carving knife on the grill. Cook for approximately 10 minutes or until it is evenly browned.

If using a charcoal grill for cooking, start a fire and allow it to burn until the coals turn a rich red color. Place the roast on the grill and evenly spread them. Bake for 10 minutes or until the roast is evenly brown sugar.

7. Dry Brine for Porchetta

Salt the porchetta roast by placing it onto a cooling rack placed over a baking sheet. This allows me to see exactly where and how much salt I have added.

The roast should be placed in the original packaging and allowed to rest for 24 hours in the refrigerator. This will allow the salt to penetrate and work its magic.

8. Smoke the Porchetta Roast

Use a paper towel to dry the entire porchetta. Heat the smoker to 275°F. Next, place the roast directly on the grates of your grill. Continue to cook the roast until it reaches 140°F.

This recipe uses a Camp Chef pellet smoker. You can use any smoker you want or anything on your porch.

Porchetta takes approximately 20 minutes to cook. It will vary depending on whether you smoke or roast.

9. Crisp the Skiin

Porchetta is known for its crunchy, crispy skin-on pork belly. This step is essential to get authentic porchetta. There are several ways to accomplish this step.

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