Cherry-Smoked Smoked Porchetta Roll with Butcher Paper Wrap
Pork belly wrapped around loin, herb-stuffed, slow-smoked.
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Ingredients
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Method
- 30 min
Lay the butterflied pork belly skin-side down. Score the skin in a 1-inch diamond pattern, being careful not to cut into the meat. On the meat side, trim any excess fat to create a somewhat even thickness. Butterfly the pork loin to a consistent thickness, about 1-inch, so it can lay flat. In a bowl, combine chopped rosemary, sage, minced garlic, ground fennel seeds, kosher salt, black pepper, red pepper flakes (if using), and olive oil to form a paste.
Why it matters
Scoring the skin is crucial for rendering fat and achieving that signature crispy crackle. Creating a paste ensures even distribution of flavors.
Common mistake
Cutting too deep into the skin, which can cause the skin to tear during cooking, or not scoring deep enough, leading to less crispy skin.
- 20 min
Spread about two-thirds of the herb paste evenly over the meat side of the pork belly. Lay the butterflied pork loin on top of the seasoned pork belly, ensuring it's centered. Spread the remaining herb paste over the pork loin. Carefully roll the pork belly and loin tightly together, starting from one of the longer sides, creating a compact log. Tie securely with butcher's twine at 1-inch intervals.
Why it matters
A tight roll ensures even cooking and helps maintain the shape of the porchetta. Even distribution of herbs maximizes flavor penetration.
Common mistake
Not rolling tightly enough, which can lead to gaps and uneven cooking, or loose twine allowing the roll to unbind.
- 12h
After tying, rub a light layer of olive oil over the skin, then generously sprinkle the skin with additional kosher salt. Place the porchetta roll on a wire rack set over a baking sheet, uncovered, in the refrigerator. Allow it to air dry overnight, ideally for 12-24 hours.
Why it matters
The salt helps draw out moisture from the skin, and the air drying process creates a pellicle (a dry, tacky surface). This is the secret to achieving that ultimate crispy crackle when smoked.
Common mistake
Skipping the overnight drying step, which will result in chewy, leathery skin instead of crispy crackle.
- 275°F30 min
Preheat your smoker or pellet grill to a stable 275°F (135°C). Add cherry wood chunks or pellets to the smoker for a subtle, fruity smoke flavor. Ensure your water pan (if using) is filled.
Why it matters
Maintaining a consistent temperature is key for even cooking and proper fat rendering. Cherry wood complements pork beautifully without overpowering the delicate herbs.
Common mistake
Not allowing the smoker to reach a stable temperature before adding the meat, leading to inconsistent cooking.
- 275°F2h
Place the porchetta roll directly on the grill grates in the preheated smoker. Insert a temperature probe into the thickest part of the pork loin (center of the roll), avoiding the belly fat. Smoke for approximately 2 hours, or until the internal temperature reaches 130°F (54°C).
Why it matters
Slow and steady smoking at this temperature allows the flavors to meld and the fat to slowly render, contributing to tenderness and flavor development.
Common mistake
Placing the probe into the fat instead of the lean meat, which will give an inaccurate temperature reading and risk undercooking the loin.
- 350°F1h 30m
Once the internal temperature hits 130°F, increase the smoker temperature to 350-375°F (175-190°C). Continue to cook until the internal temperature of the loin reaches 145-150°F (63-66°C) and the skin is deeply golden brown and audibly crispy. This final high-heat blast is crucial for the crackle. This should take another 60-90 minutes.
Why it matters
The increased temperature provides the necessary heat for the dry skin to transform into a brittle, crispy crackle. Cooking to this internal temp keeps the loin juicy.
Common mistake
Not raising the temperature, resulting in a soft or chewy skin. Overcooking the loin will dry it out.
- 30 min
Once the porchetta reaches its target internal temperature and the skin is perfectly crisp, carefully remove it from the smoker. Transfer it to a cutting board and tent loosely with foil. Allow it to rest for at least 20-30 minutes.
Why it matters
Resting allows the juices within the meat to redistribute, ensuring a tender and moist final product. Cutting too early will result in juices running out.
Common mistake
Cutting into the porchetta immediately after removing it from the smoker, which causes all the delicious juices to escape, leading to dry meat.
- 10 min
After resting, remove the butcher's twine. Using a very sharp knife, slice the porchetta into 1/2 to 3/4 inch thick rounds. Serve immediately with your favorite sides.
Why it matters
Uniform slices ensure everyone gets a piece of the crispy skin and juicy interior. A sharp knife is essential to avoid tearing the meat or crumbling the crackle.
Common mistake
Using a dull knife, which can crush the crispy skin and make for an uneven, messy presentation.
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