This week it was Porchetta. I had never heard of it but it looked delicious and I had wanted to try making my own pork belly in the smoker so this was a go for me.
I should say at Christmas I purchased a Masterbuilt Smoker because my nice Weber Grill/Smoker is a pain to clean. We also have a really big Brinkman Professional Grill that was Joe’s favorite BBQ tool. I would say we have way to much BBQ equipment for the 2 of us these days.
Anyway I went to Costco where I purchased a 12 lb. pork belly and one of the local markets had pork tenderloin for $3.49 a lb. so I picked up one that was a little over 2 lbs. It looked like one round thin strip of meat but when open it was 2 rather thin strips.
Malcolm’s video is below.
The dry rub that I used was another BBQ rub I have used for quite some time. It is called Memphis Dust and I use it on BBQ ribs all of the time.
The AP seasoning is one Malcolm uses and it is very simple to make and I mix a large batch and keep it in a shaker for all of my smoked meat recipes.
All Purpose Seasoning:
4 parts salt
2 parts granulated garlic
1 part black pepper
You can mix this in any amounts you want as long as you keep the measuring tool the same like say a 1/2 measuring cup … the recipe would be:
2 cups salt
1 cup garlic
1/2 cup pepper
By the way this roast was outstanding and best of all it passed with flying colors my picky husband who has no fear of saying that is no good throw that recipe away 😉
This was delicious and will make great sandwiches this week.
- 1 pork belly
- 1 pork tenderloin
- AP rub
- Olive oil
- 1 Gallon Water
- 1/2 Cup Brown Sugar
- 1/4 Cup Kosher Salt
- 1/4 Cup Memphis dust
- 1 Tbsp Chopped Basil
- 1 Tbsp Chopped Parsley
- 1 Tbsp Chopped Oregano
- 5-6 Cloves Minced Garlic
- To start, brine the pork belly and the pork tenderloin for at least 6 hours up to 24 hours in the refrigerator.
- After the brine, take the pork belly and pork tenderloin out and season both with AP Rub.
- Strip fresh rosemary from stems and place in food processor with garlic. Mince very fine.
- Olive oil inside belly (fat side down) … next layer 2/3 of garlic and herbs on the belly. Place the rest of the herbs between the 2 tenderloin strips.
- Wrap the pork belly around the pork tenderloin and secure with butcher twine in multiple locations. You want your rolled pork belly to be a porchetta roast.
- Next season the outside of the pork belly porchetta with Memphis dust. My roast was long and weighed a little over 14 lbs. I cut it in half and immediately vacuum sealed half for the freezer.
- Get your smoker up to 250 degrees and hold it steady. When it reached temp I added my cherry wood. Apple would also be great.
- Smoking Porchetta is going to take around 3 hours, but you want to go by internal temp instead of time. There is no need to baste – just get your Porchetta roast on the smoker and allow it to smoke until it hits an internal temp of 145 - 155.
- Once the smoked Porchetta has hit temp, remove it and allow it to rest for 15 min – 20 min. Slice the Porchetta thin for sandwiches or thicker for a slice of roast at dinner.
- I started with a 12 lb. Pork belly with rind off and a 2 lb. Tenderloin that came with 2 in a package.