Smoked Porchetta

Smoked Porchetta Recipe

Smoked Porchetta Recipe

A Smoked Porchetta Roast is a culinary thing of beauty, and for this recipe I’m taking it one step further by preparing it outside on the smoker. To create the Porchetta I take a whole pork tenderloin, roll it up inside a pork belly, give it a good dose of seasoning, and surround it in a smoke bath for several hours. It truly is a work of art! Smoked Porchetta To get the flavors started the pork belly and tenderloin need to soak in a brine for at least 6 hours. It won’t hurt to go overnight with this process. For the brine I keep it simple: Smoked Porchetta Brine Recipe – 1 Gallon Water – 1/2 Cup Brown Sugar – 1/4 Cup Kosher Salt – 1/4 Cup Killer Hog’s The BBQ Rub. Heat ½ the water in a large pot and add the dry ingredients. Stir the mixture to dissolve the seasonings and remove from heat. Pour in the remaining water and allow the mixture to cool. The brine can be made a day ahead and kept in the refrigerator. Place the Pork Belly and Tenderloin in a large 2.5 gallon re-sealable bag and pour the brine over the meat. Squeeze as much air out as possible and place the bag in a large bowl to catch any leaks. Place the container in the refrigerator or a cooler with ice for at least 6 hours. After the soak, take the pork belly and tenderloin out of the solution and season both with Killer Hog’s AP Rub. Smoked Porchetta Next layer on a mixture of garlic and herbs. Smoked Porchetta Herb Mixture: – 1 TBS Finely Chopped Basil – 1 TBS Finely Chopped Parsley – 1 TBS Finely Chopped Oregano – 5-6 Cloves Minced Garlic Wrap the pork belly around the pork tenderloin and secure with butcher twine in multiple locations. Make sure the twine is tight and spread out about 1” apart. The result should be an even-sized Porchetta Roast. Smoked Porchetta Next season the outside of the Smoked Porchetta with Killer Hog’s The BBQ Rub. Smoked Porchetta Now it’s time to get the Porchetta out on the smoker. For this cook I’m using my Yoder Smoker, but you can use any smoker. Get your smoker up to 250 degrees and hold it steady. Smoked Porchetta Smoking Porchetta is going to take around 3 hours, but you want to go by internal temp instead of time. To monitor this internal, I used the Thermoworks Chef Alarm. There is no need to baste – just get your Smoked Porchetta roast on the smoker and allow it to smoke until it hits an internal temp of 145- 155. smoked porchetta Once the Smoked Porchetta has hit temp, remove it from the smoker, and allow it to rest for 15 min – 20 min loosely tented with aluminum foil. My favorite way to serve Smoked Porchetta is sliced very thin and piled high on a good loaf of French bread. While the porchetta is resting, heat a sauté pan over medium heat. Drizzle in 1 TBS olive oil and 1 TBS real butter and add 1 pint of mushrooms. Sauté for 2-3 minutes until mushrooms have absorbed most of the oil and butter. Add 8oz of fresh baby spinach to the mushrooms and cook just until wilted. Remove from heat. Split the French Bread open and drizzle with a little olive oil. Place it on the grill for 1-2 minutes each side. Smoked Porchetta To assemble the Smoked Porchetta Sandwich: Remove the butcher twine from around the Smoked Porchetta. Use a roast carving knife and make very thin slices across the roast. Spread a good layer of Spicy BBQ Mayo* on the bottom of the French Bread. Fill the bread with several slices of smoked porchetta, and top with the spinach and mushrooms. I also like to add a little pickled red onion for garnish; it adds a little extra acidity to the fatty-goodness of the pork. *Spicy BBQ Mayo 1 cup Mayonnaise Juice from ½ Lemon 1 teaspoon Killer Hogs The BBQ Rub. 1 teaspoon Sriracha Sauce 1 teaspoon Hot Sacue Combine the ingredients and rest in refrigerator for 2 hours before using. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Smoked Porchetta

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4 responses to “Smoked Porchetta Recipe”

  1. Jason says:

    Jason from Minnesota, man I just can’t say enough your killing it! I love all your videos your so informative, and just knocking it out of the park. Can’t afford a Yoder yet but I can’t wait to give me one

  2. Bill Clements says:

    I have a Treager smoker. Do you have any problems with the temperature. I put a Thermoworks grill probe on the Treager and there was a 40 degree difference in the Thermoworks temp and the Treager temp

  3. Scott Narrell says:

    Macolm, This turned out awesome at our Homecoming tailgate this week! I made 4 of these along with smoking 150 pieces of Manicotti! Everyone loved this weeks Menu!! Thanks for recipe!

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