This Italian-style smoked porchetta is bursting with incredible flavor and can be a budget-friendly option for holiday gatherings and special occasions.
One of our favorite roasts to make year-round is smoked porchetta. But we must admit that this gorgeous roast steals the spotlight during the holidays.
Individuals of all cooking levels can use this smoked porchetta recipe. With that said, dry brining, trimming, and tying are required. This process will produce a tender and juicy roast with delightfully crispy skin and the perfect crunch. Plus, the leftovers make some fantastic sandwiches. Certainly a win-win!
What is porchetta?
Porchetta is a savory pork loin roast that is butterflied and seasoned, then wrapped in pork belly. The roast is typically salted overnight, stuffed with fresh herbs (fennel, rosemary, and sage) and citrus zest, then tied with butcher’s twine. Traditionally, porchetta is slow-roasted over a wood fire but can be cooked in an oven, grill, or smoker.
How long does it take to cook porchetta at 275 degrees?
It will take about 20-22 minutes per pound to cook a porchetta to a safe internal temperature of 140 degrees F. Of course, each grill or smoker works differently and could result in various cooking times. For best results, use a temperature probe or a reliable instant-read thermometer to help determine doneness.
Recipe ingredients
- 1 10-pound pork belly with pork loin attached
- Salt (kosher for the dry brine, and table salt for seasoning)
- zest of 1 medium-sized orange
- 5 cloves garlic, minced
- Olive oil
- Fennel seeds (or 1/4 cup finely chopped fresh fennel)
- Fresh sage, rosemary, and thyme
- Black pepper
- Red pepper flakes
What is the best wood for smoked porchetta?
Use mild to moderate wood like apple, cherry, or pecan. You can also mix and match woods as desired.
How to make it
- Lay the meat loin side up. Roll the roast, and trim the excess pork belly and fat to fit the loin. Unroll, and make a crosshatch pattern in the loin meat with a sharp knife.
- Next, turn the roast fat side up, and make small, uniform slits along the surface. Doing this will help render the fat and crisp the skin as it cooks.
Seasoning and tying the porchetta
- Combine orange zest with herbs, spices, garlic, salt, black and red pepper, and olive oil in a bowl.
- Slather the loin portion with the herb mixture. Roll and tie the roast with tight with kitchen twine.
Cooking porchetta on a grill or smoker
- Place roast onto a clean pan or baking sheet. Season with kosher salt and place the entire thing into the refrigerator, uncovered for 12 hours.
- Prepare the grill for 275 degrees and use your desired wood chips, chunks, or pellets. If using a charcoal unit, set up for two-zone (indirect) cooking.
- Remove the porchetta from the refrigerator, and gently blot any moisture on the surface with paper towels.
- Place roast on the grill grates, close the lid and cook for 3 1/2-4 hours, turning the roast halfway through cooking time. Keep an eye on the temperature and adjust as needed.
Searing the roast
- Once the the porchetta reaches an internal temperature of 140 degrees F, it’s time to crisp the skin.
- Either broil it in your oven, turning it often to achieve a uniform crispness, or follow your grill manufacturer’s instructions for broiling/searing.
Slicing and serving porchetta
- Place the smoked porchetta on a clean cutting board and let it stand for 20 minutes.
- Cut the twine off, and using a sharp knife, carve the roast into 1/2″-3/4″ thick slices.
Storing leftovers
- Store sliced smoked porchetta in an airtight container in the refrigerator for up to 4 days. Or, store in vacuum-sealed bags in the freezer for up to 3 months.
- Thaw in your refrigerator before rewarming in a skillet or a 325-degree oven.
Side dishes and more!
- Twice Baked Potato Casserole
- Bacon-Wrapped Green Beans
- Smoked Au Gratin Potatoes
- Pellet Grill Funeral Potatoes
- Smoked Butternut Squash
- Smoked Loaded Sweet Potatoes
- Best Holiday Recipes for the Grill and Smoker
Smoked Porchetta
Ingredients
- 1 10-pound pork belly with pork loin attached
- kosher salt
- zest of 1 medium-sized orange
- 5 cloves garlic minced
- 2-3 tablespoons olive oil
- 2 tablespoons fennel seeds or 1/4 cup finely chopped fresh fennel
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
Instructions
- Lay the meat loin side up. Roll the roast, and trim the excess pork belly and fat to fit the loin. Unroll, and make cross-hatched marks in the loin meat.
- Next, turn the roast fat side up, and make uniform holes along the surface. Doing this will help render the fat and crisp the skin as it cooks.
- Combine orange zest with herbs, spices, garlic, salt, black and red pepper, and olive oil in a bowl.
- Slather the loin portion with the herb mixture. Roll and tie the roast with kitchen twine.
- Place roast onto a clean pan or baking sheet. Season well with kosher salt and place the entire thing into the refrigerator, uncovered for 12 hours.
- Prepare the grill for 275 degrees and use your desired wood chips, chunks, or pellets.
- Remove the porchetta from the refrigerator, and gently blot any moisture off the surface with paper towels.
- Place roast on the grill, close the lid and cook for 3 1/2-4 hours, turning the roast halfway through cooking time. Keep an eye on the temperature and adjust as needed.
- Once the internal temperature of the porchetta reaches 140 degrees F, it’s time to crisp the skin.
- Either broil it in your oven, turning it often to achieve a uniform crispness, or follow your grill manufacturer’s instructions for broiling/searing.
- Place the smoked porchetta on a clean cutting board and let it stand for 20 minutes. Cut the twine off, and carve the roast into 1/2″-3/4″ thick slices.
- Store sliced smoked porchetta in an airtight container in the refrigerator for up to 4 days. Or, store in vacuum-sealed bags in the freezer for up to 3 months. Thaw out in your refrigerator before rewarming in a skillet or the oven.
