- By Tom Jackson
- Oct 17, 2015
Porchetta, the Italian rolled roast that can be made with a number of pork cuts, is currently blowing the minds of the employees here at All Things Barbecue. It’s a simple process, really, though it requires some patience. Our take on this Italian classic features a pork loin and pork belly, both of which were brined before being rolled and tied together and reverse seared for maximum flavor and texture.
Smoked Porchetta Recipe
- 6 lb pork belly
- 2-3 lb pork loin, cut to the width of the belly
- Cattleman’s Grill Italiano Seasoning
- butcher’s twine
For the brine:
- 1 (1.1 lb) bag Oakridge BBQ Game Changer All Purpose Brine
- 1 1/2 gal water
- 4 lb ice
- 1/4 cup juniper berries
- 2 tbsp fennel seeds
- 1 tbsp red pepper flakes
- 6 bay leaves
- 2 sprigs fresh rosemary
Toast the fennel seeds in a dry skillet over medium heat until fragrant, but not browned. Combine all brine ingredients except the ice and rosemary in a large stock pot. Bring to a boil. Simmer 5 minutes, stirring to dissolve the brine. Remove from heat. Add the ice and rosemary. Cool completely. Add the pork belly and pork loin to the brine. Refrigerate 12-24 hours.
Preheat your Yoder Smokers YS640 to 250°F. Remove the meats from the brine and pat mostly dry with a towel. Place the belly skin side down on your work surface. If using skinless belly, place the fattiest side down. Season the exposed meat with Cattleman’s Grill Italiano Seasoning. Also season all sides of the loin.
Place the loin on top of the belly so that the length of the loin matches the width of the belly. Roll the belly around the loin so that the belly encases the loin. Use butcher’s twine to tie the roast: Starting in the center, loop the twine around the roast and tie a knot. Repeat tying loops every inch until the entire roast is tied. Trim excess twine.
Place the roast on the second shelf of your cooker. Smoke for three hours. Turn the temperature up to 400°F to crisp the outside. Cook another 1-1.5 hours, until the internal temperature reaches 140°F. Use an instant read thermometer to monitor the internal temperature. Remove the roast and rest 15 minutes before slicing.