Perfect Smoked Porchetta Recipe

Perfect Smoked Porchetta Recipe

Ingredients:

• Pork Belly: 4-5 lbs (with skin on)
• Garlic: 8-10 cloves, minced
• Fennel Seeds: 2 tbsp, toasted
• Fresh Rosemary: 4-5 sprigs, finely chopped
• Fresh Thyme: 3-4 sprigs, finely chopped
• Hickory Smoked Salt, Pepper, and Garlic (SPG) Rub: 2 tbsp (you can purchase or make your own by mixing equal parts smoked salt, cracked black pepper, and smoked garlic powder)
• Lemon Zest: 1 lemon
• Olive Oil: 2-3 tbsp
• Crushed Red Pepper Flakes: 1 tsp (optional, for heat)
• Butcher’s Twine

Instructions:

1. Prepare the Pork Belly:
   • Lay the pork belly skin-side down on a large cutting board. Score the meat side with shallow cuts to allow the seasoning to penetrate.
2. Prepare the Seasoning:
   • In a bowl, mix the minced garlic, fennel seeds, rosemary, thyme, lemon zest, and 1 tablespoon of the smoked SPG rub.
   • Add olive oil to form a paste.
3. Season the Pork:
   • Rub the herb and garlic paste evenly over the meat side of the pork belly.
   • If you’re using pork loin as stuffing, place the loin in the center of the belly and wrap the belly around it.
   • Once wrapped, generously season the outside of the pork belly (the skin) with the remaining smoked SPG rub for an extra layer of flavor.
4. Roll and Tie the Porchetta:
   • Roll the pork belly tightly around the pork loin (if using) or just itself, ensuring the skin is on the outside.
   • Use butcher’s twine to tie the roll at 1-inch intervals, securing it tightly.
5. Refrigerate Overnight (Optional but Recommended):
   • To allow the flavors to meld and the skin to dry out (for extra crispiness), refrigerate the tied porchetta uncovered overnight.
6. Roast the Porchetta:
   • Preheat your smoker to 225-250°F (160°C).
   • Place the porchetta in the smoker.
   • Roast for about 2.5 to 3 hours, (30 minutes per pound) until the internal temperature reaches 145°F (63°C).
7. Crisp the Skin:
   • Increase the smoker temperature to 450°F (230°C) for the last 30 minutes of roasting to crisp up the skin. Or transfer to grill to finish.
   • Keep an eye on it to prevent burning. The skin should turn golden brown and be very crispy.
8. Rest and Serve:
   • Once done, remove the porchetta from the oven and let it rest for at least 15-20 minutes before slicing.
   • Cut into thick slices and serve with your favorite sides.

Enjoy your smoked SPG-infused porchetta with its crispy skin and tender, flavorful interior!