Last Updated on October 4, 2024 by Carne Diem
Protein:
Method: Rotisserie
Jump to RecipePorchetta, the rolled marvel of Italian cuisine, is a feast for the eyes and the stomach. Traditionally roasted in a wood-fired oven, this recipe takes it a step further – achieving perfect smoked porchetta on a rotisserie. Get ready to transform your backyard into an outdoor kitchen filled with the intoxicating aroma of wood smoke and roasting pork!
Table of contents
Smoked Porchetta on a Rotisserie for Perfect Crispness
We were first introduced to this Italian delicacy in Rome and have been fortunate enough to have enjoyed this Italian roast pork on several other occasions during our travels through Italy. This rolled Italian pork roast has become one of our favorite summer traditions. We absolutely love the contracting textures of the juicy and tender pork with the crispy, crunchy pork crackling. The recipe is great for serving a crowd and this smoked porchetta recipe makes for a killer porchetta sandwich (panino) if there are any leftovers.
Ingredients for Making Porchetta at Home
To make the homemade Italian porchetta you will need to buy your meats, make a simple spice blend, and make a fresh herb paste. Here is everything you will need:
The Meats:
-3-4 pound pork belly: For a proper porchetta roast you will want to make sure to get a skin on piece of pork belly. Typically, a roughly 4-pound pork belly will be enough to make rotisserie porchetta for about 6 people.
-1 boneless pork loin: You will need an about 1.5-2-pound piece of boneless pork loin. We find it easier to buy a larger piece and then cut it to size depending on the size of pork belly you have. The rest can then be used in other recipes.
Ingredients for the Porchetta Herb Paste:
If possible, always use fresh herbs, ginger and garlic in the herb paste.
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh oregano, chopped
- 6 cloves fresh garlic, minced
- 1 Tablespoon lemon juice
- 1 teaspoon kosher salt
Spices and seasonings:
Finally, you will need to season the pork with a couple spices and seasonings:
- 1 tablespoon black peppercorns
- 1 tablespoon fennel
- 1 tablespoon Kosher or sea salt (For the exterior of the pork)
- 1 teaspoon fennel pollen (optional, but adds a wonderful depth)
Prepping the Rotisserie Porchetta:
Pork Belly: Pat the pork belly dry, with paper towels. Use a Jaccard or fork to poke holes all over the pork belly skin. Sprinkle the skin of the pork belly with Kosher salt or sea salt and place, skin side up and uncovered, in the refrigerator overnight. This will help to crisp up the skin during cooking.
Butterfly the Loin: On a large cutting board, lay the pork loin flat and use a paring knife to carefully cut it open lengthwise, almost like a book, leaving a 1-inch hinge on one side. Open it up like a butterfly, ensuring it's roughly the same thickness throughout. Alternatively, you can use a longer knife, and start at one side of the pork loin, and slice and "unroll" the pork loin so it is about 1 inch thick.
Be sure to try some of our other great pork belly and pork recipes for your grill or smoker:
- Smoked Pork Belly BLT Sandwich
- Smoked German Pork Knuckle: Roasted Schweinshaxe
- Authentic Michoacan-Style Pork Carnitas
- Applewood Smoked Bacon Wrapped Pork Tenderloin
- Smoked Pork Burnt Ends
- Kansas City Tomahawk Style Pork Chops
The Flavorful Herb Paste: On the day you will be cooking the homemade porchetta, finely chop the fresh herbs and mince the garlic and ginger. In a small bowl, add the fresh herbs, 1 teaspoon salt, garlic, ginger, and lemon juice and mix and crush to form a coarse paste.
In a 2nd small bowl or mortar and pestle, combine the fennel seeds, black peppercorns and fennel pollen (if using). Crush the spices gently for about a minute to break into smaller pieces.
Season the Pork: Season the trimmed pork loin with the herb paste, spreading it to the edges. Next, evenly apply the spice rub to the pork.
Roll and Assemble the Porchetta: Tightly roll the pork loin up, so that the seasoning is on the outside.
Lay the pork belly skin-side down on a clean work surface. Place the seasoned and rolled butterflied pork loin in the center of the seasoned pork belly and tightly roll the pork belly around the loin, forming a cylindrical shape. Secure the roll with butcher's twine at 1-inch intervals.
Cooking the Rotisserie Porchetta on your Smoker
Place the porchetta on the rotisserie skewer and, if needed, truss the porchetta roll with additional kitchen twine for stability on the rotisserie.
- Open Fire with Rotisserie: If you have an open fire pit with a rotisserie attachment, preheat it to medium heat (around 350°F / 177°C). Place the porchetta roll on the rotisserie and cook for 2-3 hours, or until the internal temperature of the thickest part reaches 140°F.
- Smoker with Rotisserie: Preheat your smoker (electric, charcoal, or gas) to 300°F with wood chips added for smoke flavor. Place the porchetta on the rotisserie and smoke for about 3 hours, or until the internal temperature reaches 140°F. When using a rotisserie, we find it best to monitor the meat temp with a wireless temperature probe in the center of the meat. For this cook we used our Tappecue probe.
Once the internal temperature of the rotisserie porchetta has reached about 140 degrees, increase the temp to high heat (around 400°F / 204°C) for about 5-15 minutes to achieve a beautiful crispy skin.
For more of the best recipes to make on your rotisserie give a few of these favorites a try:
- Garlic Basted Rotisserie Picanha
- Grilled Brazilian Fraldinha
- Peruvian Roast Chicken: Pollo a la Brasa
- Spanish Cochinillo Asado: Roast Suckling Pig
Serving the Homemade Italian Porchetta
Once smoked porchetta is done cooking, remove the porchetta from the rotisserie and let it rest for at least 10 minutes on a cutting board before slicing. This allows the juices to redistribute for maximum flavor and tenderness. Cut the porchetta into thick slices for serving.
The porchetta can be eaten alone or served sandwich style on toasted bread with some greens and Italian salsa verde.
Tips and Tricks for Rotisserie Porchetta
- Choosing the Right Pork: Look for a pork belly with a good amount of marbling for added flavor and juiciness. Always use skin on.
- Temperature is Key: Use a digital thermometer to monitor the internal temperature. Pork loin in the center should be 145°F (71°C) for safe consumption, while the pork belly on the outside is best if cooked to temps above 190 degrees in order to render the fat and make it tender.
Frequently Asked Questions
Tips to get crispy crackling skin on porchetta include making sure the skin is as dry as possible, piercing the skin with a Jaccard or fork prior to cooking, and salting the skin and allowing it to dry in the refrigerator overnight. Increasing the heat at the end of the cook will also help to crisp up the skin.
Roasted potatoes, grilled vegetables, and a simple salad are popular accompaniments.
For best results you want the center of the pork loin to reach a temperature of 140-145 degrees, while the pork loin wrapped around the outside is best at a temperature of at least 190 degrees in order to allow the fat to render.
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📖 Recipe
Italian Smoked Rotisserie Porchetta
Ingredients
- 4 pound Skin on Pork Belly
- 2 pound Pork Loin
Seasoning
- 1 Tablespoon Fennel
- 1 Tablespoon Black Peppercorn
- 1 teaspoon Kosher Salt
Fresh Herbs
- 1 Tablespoon Sage
- 1 Tablespoon Rosemary
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- 6 Cloves Garlic minced
- 1 tespoon Fresh Ginger minced
- 1 Tablespoon Lemon Juice
Instructions
Prep
- Pat the pork belly dry, with paper towels. Use a Jaccard or fork to poke holes all over the pork belly skin. Sprinkle the skin of the pork belly with Kosher salt or sea salt and place, skin side up and uncovered, in the refrigerator overnight.
- Use a knife to butterfly or "unroll" the pork loin so it is about an inch thick.
- Combine the chopped herbs, garlic, ginger, 1 teaspoon of salt, and lemon juice and mash and mix to form a paste.
- Combine the fennel and peppercorns in a bowl or mortar and pestle and crush the spices until a coarse spice mix is formed.
- Evenly cover one side of the butterflied pork loin with the herb paste, followed by the spice mix.
- Roll the pork loin back up, so that the seasoning is on the outside of the pork. Place the pork belly, skin side down and place the seasoned pork loin in the center. Roll the pork belly up, around the pork loin.
- Truss the porchetta with butcher's twine, at 1-inch intervals, to keep the pork belly wrapped around the pork loin.
Cooking the Porchetta
- Prepare your grill with rotisserie and preheat to 325 degrees.
- Place the porchetta on the rotisserie skewer. Cook at 325 degrees for about 2-3 hours, or until the internal temperature of the pork reaches 140 degrees.
- Increase the temperature to above 400 degrees and cook for about 5-15 minutes until the skin has fully crisped up.
- Remove the porchetta from the rotisserie and let it rest for at least 10 minutes on a cutting board before slicing.
Cody
Tried this last weekend and the flavor was amazing. The crispy skin was perfect.