Pecan-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 pork belly skin-side down. Using a sharp knife, score the inside (meat side) of the belly in a crosshatch pattern, being careful not to cut through the skin. Trim any excessively thick fat. Butterfly the pork loin open if it's not already, creating a flatter piece of meat. Pat both pieces completely dry with paper towels.
Why it matters
Scoring the meat side helps the rub penetrate and allows the rolled porchetta to cook more evenly. Patting dry is crucial for adhesion of the rub.
Common mistake
Cutting too deep when scoring the skin, or not butterflying the loin evenly.
- 15 min
In a small bowl, combine chopped rosemary, thyme, sage, minced garlic, crushed fennel seeds, 2 tbsp Kosher salt, 1 tbsp black pepper, red pepper flakes (if using), and olive oil to form a paste. Spread this herb paste evenly over the scored inside of the pork belly. Place the butterflied pork loin on top of the herb-coated belly, positioning it so it runs lengthwise down the center.
Why it matters
The herb paste is the heart of the porchetta flavor. Applying it directly to the belly ensures maximum herb contact and flavor infusion.
Common mistake
Not distributing the herbs evenly, leading to inconsistent flavor.
- 20 min
Starting from one long end, tightly roll the pork belly around the loin. Once rolled, use butcher twine to tie the porchetta securely at 1-inch intervals. Ensure the roll is compact and uniform. Score the skin side of the rolled porchetta in a crosshatch pattern, about 1/4 inch deep, then liberally rub the entire surface of the skin with 1 tbsp Kosher salt.
Why it matters
Tight rolling ensures even cooking and prevents the loin from drying out. Scoring and salting the skin are essential for achieving that prized crispy crackling.
Common mistake
Not tying tightly enough, causing the roll to unravel during cooking, or not scoring deeply enough for crackle.
- 12h
Place the tied and salted porchetta on a wire rack set over a baking sheet. Refrigerate uncovered for at least 12 hours, preferably 24 hours.
Why it matters
This dry cure and air exposure draws moisture out of the skin, creating a 'pellicle.' This pellicle is critical for smoke adhesion and, more importantly, for developing that incredibly crispy, crackly skin.
Common mistake
Skipping this step or not allowing enough time, resulting in chewy, unrendered 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 to your charcoal or ensure your pellet hopper has cherry pellets. Place a drip pan filled with water or apple juice in the smoker to maintain humidity.
Why it matters
A stable temperature is key for consistent cooking. Cherry wood provides a beautiful color and a mild, fruity smoke flavor that complements pork perfectly. Humidity helps keep the meat moist.
Common mistake
Not preheating properly or using too much heavy wood, which can overpower the delicate herb flavors.
- 275°F3h
Place the porchetta directly on the grates of the preheated smoker. Insert a probe thermometer into the center of the pork loin portion, avoiding contact with the belly fat. Smoke until the internal temperature reaches 145°F (63°C).
Why it matters
Smoking at a lower temperature allows for rendering of the fat and slow cooking of the loin, while the skin begins its journey to crispiness. Targeting the loin's temperature ensures it's cooked through without drying out.
Common mistake
Overcooking the loin, resulting in dry meat, or removing too early and having undercooked pork.
- 400°F30 min
If the skin isn't as crispy as desired at 145°F internal, remove the porchetta and increase the smoker temperature to 400°F (205°C). Return the porchetta to the smoker and cook for another 20-30 minutes, or until the skin is bubbly and crispy. Alternatively, you can finish it under a broiler in your kitchen oven.
Why it matters
A final blast of high heat is often necessary to achieve that perfect, glass-like crispy crackling on the skin, a hallmark of great porchetta.
Common mistake
Not monitoring closely during this high-heat phase, which can quickly lead to burnt skin.
- 20 min
Once the internal temperature reaches 145-150°F (63-65°C) and the skin is perfectly crispy, remove the porchetta from the smoker. Tent loosely with foil and let it rest on a cutting board for at least 15-20 minutes.
Why it matters
Resting allows the juices to redistribute throughout the meat, ensuring a tender and moist final product. It also gives the skin a moment to set its crispness.
Common mistake
Slicing immediately after removing from heat, causing juices to run out and the meat to be dry.
- 10 min
Remove the butcher twine. Using a very sharp knife (an electric knife works great here), slice the porchetta into 1/2 to 3/4-inch thick rounds. Serve immediately with your favorite sides.
Why it matters
Even slicing ensures each serving gets a beautiful cross-section of both the juicy loin and crispy belly, maximizing enjoyment.
Common mistake
Using a dull knife, which can tear the meat and shatter the crackling.
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