Cherry-Smoked Smoked Porchetta Roll
Pork belly wrapped around loin, herb-stuffed, slow-smoked.
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Ingredients
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Method
- 20 min
Lay the skin-on pork belly flat, skin-side down. Score the meat side of the belly in a crosshatch pattern, being careful not to cut through the skin. Trim any excess meat from the pork loin to ensure it lays flat and is roughly the same length as your belly. Butterfly the pork loin open if it's too thick to roll easily.
Why it matters
Scoring the meat allows the rub to penetrate deeper, infusing flavor, while butterflying the loin ensures an even thickness for rolling and cooking.
Common mistake
Cutting through the skin on the belly, which can lead to fat rendering out unevenly and a less attractive final product.
- 30 min
In a bowl, combine chopped rosemary, thyme, minced garlic, toasted fennel seeds, red pepper flakes, 2 tbsp of salt, and 1 tbsp of black pepper. Rub this mixture generously over the meat side of the pork belly and all sides of the butterflied pork loin. Place the pork loin on one end of the pork belly. Tightly roll the pork belly around the loin, ensuring the skin is on the outside. Secure the roll tightly with butcher's twine every 1-1.5 inches.
Why it matters
A tight roll ensures even cooking and prevents the loin from drying out. The herb mixture provides the classic porchetta flavor profile.
Common mistake
Not rolling tightly enough, which can cause gaps where moisture escapes and makes slicing difficult.
- 12h
Pat the skin of the rolled porchetta completely dry with paper towels. Lightly rub the skin with 1 tbsp of olive oil and generously season with the remaining 1 tbsp of kosher salt and 0.5 tbsp of black pepper, working the salt into the scored skin. Place the porchetta on a wire rack set over a baking sheet and refrigerate uncovered overnight, or for at least 8-12 hours.
Why it matters
Drying the skin thoroughly in the fridge creates a 'pellicle,' which is crucial for achieving that irresistible crispy, crackling skin during the cook. Salt helps draw out moisture.
Common mistake
Skipping the drying step, which will result in chewy, rubbery skin instead of crispy crackling.
- 275°F20 min
Preheat your pellet grill or smoker to 275°F (135°C). Ensure your water pan (if applicable) is filled and you have a good bed of cherry wood pellets or chunks to generate a clean, steady smoke. Place a drip pan underneath where the porchetta will sit.
Why it matters
Maintaining a stable temperature is key for slow, even cooking. Cherry wood provides a beautiful color and a mild, fruity smoke flavor that complements pork perfectly.
Common mistake
Not letting the smoker come to temperature and stabilize before adding the meat, leading to fluctuating cook times.
- 275°F3h
Place the porchetta directly on the grates, skin-side up, over the drip pan. Insert a probe thermometer into the center of the pork loin, avoiding touching the belly fat. Smoke at 275°F (135°C) until the internal temperature of the pork loin reaches 145°F (63°C). This will take approximately 2.5 to 3.5 hours.
Why it matters
Smoking at a lower temperature allows the connective tissues in the belly to break down slowly, rendering the fat and tenderizing the meat, while infusing deep smoke flavor.
Common mistake
Cooking by time alone instead of relying on internal temperature, which can lead to overcooked or undercooked meat.
- 400°F45 min
Once the internal temperature hits 145°F (63°C), carefully remove the porchetta from the smoker. Increase the smoker temperature to 375-400°F (190-205°C). Return the porchetta to the smoker and continue cooking until the skin is golden brown and audibly crispy. This can take an additional 30-60 minutes.
Why it matters
A higher finishing temperature is essential to 'pop' the skin and achieve that desirable, crunchy crackle after the slow smoke has rendered the fat.
Common mistake
Not increasing the temperature enough or rushing this step, resulting in chewy or tough skin.
- 30 min
Once the skin is perfectly crispy and the internal temperature of the loin is 145-150°F (63-66°C), remove the porchetta from the smoker. Tent loosely with foil and allow it to rest for at least 20-30 minutes before slicing.
Why it matters
Resting allows the muscle fibers to relax and reabsorb juices, resulting in a more tender, moist, and flavorful final product.
Common mistake
Slicing the porchetta too soon, which causes all the flavorful juices to run out, leaving the meat dry.
- 10 min
Remove the butcher's twine. Using a very sharp knife, slice the porchetta into thick, individual rounds, ensuring each slice has a portion of the crispy skin. Serve immediately.
Why it matters
Even, clean slices ensure an appealing presentation and an enjoyable eating experience. A sharp knife is key to maintaining the integrity of the crispy skin.
Common mistake
Using a dull knife, which can tear the meat and shatter the crispy skin, ruining the texture.
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