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!
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.
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.
Next season the outside of the Smoked Porchetta with Killer Hog’s The BBQ Rub.
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.
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.
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.
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.
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