Smoked Classic Porchetta
Create this crispy, salty, savory Italian classic with this Smoked Classic Porchetta recipe. Start with pork belly and pork loin.
Then, create a mixture of garlic, rosemary, salt, black pepper and red pepper flakes. Place the pork loin in the center of the belly, rubbing the garlic mixture into the flesh side of the belly and all over the loin.
Roll the pork belly around the loin to form a cylindrical shape and tie tightly with kitchen twine at 1-inch intervals. Place porchetta seam side down on the grill and smoke for an hour before bumping the heat up to 325 degrees until the roast hits 135 internally. Yum!
Ingredients
1 (5-6 LB) PORK BELLY SKIN ON
1 (2-3 LB) BONELESS CENTER CUT PORK LOIN
4 CLOVES GARLIC, MINCED
2 TBSP CHOPPED ROSEMARY
2 TSP KOSHER SALT
1 TSP BLACK PEPPER
1 TSP CRUSHED RED PEPPER
SALT AND PEPPER, TO TASTE
Preparation
For the garlic mixture: In a medium bowl, combine minced garlic, rosemary, salt, pepper and red pepper flakes.
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.
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 kitchen twine at 1-inch intervals.
Season the skin with salt and pepper and transfer to refrigerator, uncovered and let air dry overnight.
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
Place the porchetta seam side down directly on the grill grate and smoke for 1 hour.
After an hour, increase the grill temperature to 325℉ and roast until the internal temperature reaches 135℉, about 2.5 hours.
If the exterior begins to burn before the desired internal temperature is reached tent with foil.
Remove from grill and let stand 30 minutes before slicing. Enjoy!
*Cook times vary depending on set and ambient temperatures.
Recipe and photo from Traeger.
