Porchetta on a Pellet Smoker?

[HouseHomey]

Wrong, no sir. It’s just one more thing that I am seriously debating on making. Adding this the long growing list of things. I can’t seem to do anything of a reasonable size. Mine likely will feed about 1200 people because that’s just what I do.

[viola2572]

Hi I am British not familiar with the terminology , have I done something wrong, if so sorry

[Davek8282]

So I checked the Free Side and the Porchetta Recipe from BBQ Stars has been published by Meathead. I have made the recipe I subbed sun dried tomatoes for his homemade ones.

https://amazingribs.com/porchetta

Got me thinking I will have to look for a full belly and make again, and I agree skin on is the best way to go.

[HouseHomey]

Great, just great! I had a few minutes to spare and you throw this at me.

gonna try and shake it off!

[viola2572]

Hi a bit late in to this but this is how you make it forgive my swearing (once)

[barelfly]

Great video PKB...starting my research for Easter dinner and finding some great stuff!

[Sweaty Paul]

Potkettleblack rickgregory - wow. Need to try that!

[Potkettleblack]

Great minds... I linked this one up in post #9.

[rickgregory]

Found this... Just a fun 7 minutes on how a third generation Italian butcher known for his porchetta makes it:

https://www.youtube.com/watch?v=o5qJ3MAPxS8

[Ahumadora]

Dial it up a notch by making the pork into bacon first . (Lots of black pepper/honey/jalapeno) then make the porchetta as per the recipe..

[Ahumadora]

Secret to crispy skin is make is as dry as posible before cooking. You can do this by wiping the skin dry with paper towels then vigorisly rubbing on the skin mountains of salt . Leave the skin exposed in the fridge for 2 days to dry and it becomes nearly transparent. Don't use a water pan when cooking and resonably high heat. You can always hit any areas that are not crackeld with a burner to finish it off.

[rickgregory]

If you want to experience something like traditional porchetta I'd not go with a straight rolled belly version. Since the 'real' version is a full pig, you're after the complexity and contrast you get from going, er, whole hog and a single cut version just can't give you that.

Assuming the full pig version is what you want to emulate, I'd recommend using at least 2 cuts. For me, using pork shoulder inside isn't enough of a contrast, hence using loin (you CAN do a loin wrapped in shoulder wrapped in belly version but it's... large. Honestly, the loin wrapped in the belly isn't really any harder. If you're unsure about your ability to 'unwrap' the loin (you don't just stuff a whole loin inside) ask a butcher to do it for you. Here's a YouTube video showing the technique... https://www.youtube.com/watch?v=v-zRcnLXhng

I get that some people are all about fatty stuff and of course everyone should make what they like, but to me an all belly porchetta vs a more complex version is like comparing Italian American food with actual Italian food. Both can be really tasty, but the former isn't really like the latter.

[Donw]

Try The Spice House for the pollen. I think Amazon also carries Pollen Ranch products.

[Don Pickrell]

Thanks to all for the enthusiastic responses and generous tips -- I'm persuaded, and will definitely give the rolled belly version a try the next time I make it. The loin wrapped in belly version sounds extremely promising as well, even if a little more ambitious.

The recipe I've been using has you roast it slow (300 degrees) until the interior is done, then raise the heat to 500 degrees to crisp the outside (that's when the fire started!), but I can see that having the skin on would probably make the second step unnecessary, and should produce a much crisper crust to boot. Cooking at the higher temperature somehow doesn't seem intuitive, but since everyone seems to endorse it, I'll convert to that method in the future. But where do I get fennel pollen? I asked at my usually-reliable Italian market and they just looked at me funny, but they're mostly from the far southern area of the country, so maybe that explains it?

My goal will be to match the beautiful look of Troutman's version...

[Potkettleblack]

treesmacker There's an extended bit in the first episode of Salt Fat Acid Heat on Netflix that is also very good. I couldn't find it on Youtube, but it gets to the history of the dish, and shows a full hog porchetta.