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Smoked Porchetta | How To Make Porchetta | Porchetta Roll

A Porchetta roll isn't just for those late-night weddings. I'm going to show you how to make porchetta for any occasion - right in your own home. I love how flavorful and juicy the inside is with a crispy exterior for that extra crunch. Smoked porchetta right on your pellet grill for an even better experience.


For those who think it is going to be a difficult cook and only for the pros to conquer - I'm here to prove you wrong. I'm going to show you with a little bit of preparation, your pellet grill, a porchetta roll technique, you will have the perfect smoked porchetta all your guests will be raving about.


Porchetta is typically boneless pork roast either of pork belly and or including the loin or not. It is a savoury fatty roast slow roasted roast usually with wood for 4-8 hours. Smoked porchetta is usually marinated with savoury spices like fennel with a crispy exterior. It is originated from Italian cuisine and has been adapted all over the world.


I'm going to show you just how easy it is to do a porchetta roll to impress whomever you are serving. All you need is some pork belly, butcher string, and a sharp knife. Follow along on how to make porchetta like a pro.


Pellet Smoker (I used my Louisiana Grill Founders Series)

Sea Salt (I used Zoe's Course Sea Salt)

Butcher String

Cast Iron (If you do not have a sear plate)


PREP TIME: 24 Hours

COOK TIME: 4-5 Hours

GRILL TEMP: 275 / 500 Degress

INTERNAL TEMP: 145 or above



We will be doing this smoked porchetta by prepping it 24 hours in advance. You prep your porchetta roll by drying out its skin with sea salt and marinading the inside with your spice blend the day before you plan on grilling it. First, prepare your spice marinade and set it aside. For this smoked porchetta, we did a minced garlic and pesto marinade on the inside.

With your pork belly skin side up, begin by poking small holes ALL over the skin. Use a pointed sharp knife or I used a skewer. Later, we will be covering the exterior with coarse sea salt and this will help dry out the skin so it will crisp up during the smoking process.

Next, lay out your slab of pork belly, skin side down. Score the whole inside both horizontally and vertically with 1/2" cuts. This helps with rolling your porchetta as well as getting the marinade in every crevice. Evenly spread your minced garlic and pesto sauce all over your pork belly.

Make 90-degree slices on each end of your porchetta roll. This helps you maintain a beautiful spiral look when rolling your smoked porchetta. Begin to tightly roll your porchetta from one end to the other. Have your butcher strings cut and ready to secure your porchetta. Tightly tie your porchetta roll. I recommend every 1/2" - 1" to secure it.

PRO TIP: Sneak your butcher string in behind your pork belly before spreading your marinade on and do the porchetta roll. This helps hold your smoked porchetta together, all its ingredients, and ready to tie up quickly.

Heavily coat the whole exterior on coarse sea salt (I used the fabulous sea salt from Zoe Olive oil). Place in your refrigerator for 24 hours uncovered.


How to make porchetta. Heat your pellet grill to 275 degrees. I used Louisiana Grills Founders Premier for this cook. It has sear plate technology that will later come in handy. Once your grill is warmed up, pat your roast dry with a paper towel to remove any lingering moisture. Next, place your porchetta roll directly on the grill grates. Smoke your porchetta until an internal temperature of 145 degrees or higher. I like to render my smoked porchetta a little longer (165 degrees) but do to your own preferences.

Once you reach your favoured internal temperature, remove the roast and cover with aluminum foil to hold its temperature. Bring your pellet grill up to 500 degrees to sear the outside. If you do not have a sear plate, place your cast iron on the grill to come up to temperature with your bbq. Sear on all sides to an even crispier charred skin. Once seared, remove and let rest for 5-10 minutes before slicing.

NOTE: Fire management must be in tack for this next step. You are searing a very fatty roast and can get out of control if too many drippings hit your sear plate. Be mindful and remove if it gets too much.

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