Porchetta-I’m confused

[Jfrosty27]

I am cooking a porchetta next weekend and I am completely confused on what internal temp I need to be cooking to. I have reviewed at least 20 recipes including Meatheads over on the free side. These say everything from 140 degrees,(Meathead) to 180 degrees. That’s a spread that can make or break a cut like this.

I got lazy and ordered a pre-made roast from Vincent’s Meat Market in Brooklyn, NY. It’s skin on pork belly and pork loin rolled and tied with various spices inside. All they say on the website is to roast at 350 degrees for “about” 20 minutes per pound. I ordered a 4 pound roast. I will be cooking it on my Weber kettle with rotisserie.

I will call them next week for clarification but I thought I would ask my esteemed fellow Pit members for their thoughts. 🤷♂️

Thanks folks.

[Jerod Broussard]

If you have product inside that was ground or otherwise Non-Intact it would be good to go to 160.

Like Meathead's recipe 140 will do.

[Jfrosty27]

Thanks. No ground meat. Only the belly and solid loin meat.

[RonB]

I don't need no stinkin' porchetta to be confused.

[Johnny Booth]

I have not done a Porchetta, but if I did I would check the temp in the loin. My best pork loin is done at 140F internal temp and will continue to cook as it rests. We do a lot of loin and this produces the most tender and moist product.

Meathead says 140F so I would go with that for sure.

[Jfrosty27]

Good point. I suppose if the loins done correctly, the rest will be too. Thanks.

[shify]

Perhaps naively, I would assume any recipe guiding you towards ~180 is for either an all belly or even a pork shoulder porchetta. If you are using a typical loin/belly cut, then yes, aim for 140

[JCBBQ]

The only Porchetta I’ve cooked was following Kenji’s method - SV for 36hrs at 155 then deep fry. Obviously I’m no expert but I did do the same YouTube search and I think as long as it’s a nice tight package it’ll stay moist even up to 175 and the main thing is that you get the skin shatteringly crisp. Good luck and let us see the results! I like the idea of buying one already ready to cook- great idea.

[PipsBBQ]

Did one recently. 140. Was near perfect...

[Jfrosty27]

Was it belly and loin? If so, did you temp in the loin? You said “near perfect”. What was NOT perfect?
Thanks
Jim

[PipsBBQ]

I did the belly. Skinless

[yakima]

I trust that you boys will get this sorted. The Italian PPP's confuse me. Pancetta, Porchetta, Proschiutto. Heck, not even sure spelling is right.