Rotisserie Porchetta

We may earn an affiliate commission if you make a purchase after clicking on links from our site. Learn more

Porchetta is a Traditional Italian pork roast that is all things savory, fatty and juicy. A decadent combination of fatty Pork Belly and lean Pork Loin or Tenderloin. The beautiful crisp skin from the pork belly takes this dish to another level. This is great to eat sliced or chopped on a sandwich. Add the ingredients you like and make it your own!

• 1 4-5LB Pork Belly

• 1 Pork Tenderloin

• 6 whole garlic cloves (minced)

• 2 TBSP of Tarragon

• 1/2 Cup Fresh Italian Parsley

• 1/8 Cup of Olive Oil

• 1/2 Cup Fresh Thyme

• 2 TSP of Salt

• 2 TSP Pepper

• 3 TBSP Fennel (whole & ground combined)

Prior to cooking we prepped our pork belly by slicing it horizontally in half, leaving about one inch attached. We essentially “butterflied” the belly opened.

We used our Jaccard to pierce the skin and allowed it to dry uncovered in the refrigerator for 4 hours.

While the pork belly was drying, we prepped all the ingredients above. It’s important to note, these are the amounts we used to our liking. If you want more or less, simply adjust and make it your own!

We butterflied our pork tenderloin and pounded it out evenly. We used our rotisserie on our Weber Kettle for this cook. We used ¾ of a chimney of lump charcoal and we placed the hot coals off to the side to cook indirectly.

While the pit was coming up to temp, we built our Porchetta. We laid the belly skin side down and opened up the layer we butterflied. We seasoned all sides of the pork, except the skin side. The pork tenderloin is then also seasoned on all sides and placed on the skinless side of your belly. You want to make sure your pork belly and the tenderloin are the same width.

Start rolling the Porchetta together on the tenderloin side. You want the roll to be as tight as possible. Once completely rolled up, the entire outer surface should be the skin side of the Pork Belly. Tie the Porchetta up using 5-6 lengths of butcher twine.

Place on your pit and roast until the skin is hard & crispy and the internal temperature reaches at least 145 degrees. Let rest after cooking for a minimum of 15 min. Slice or chop to serve!