This Porchetta recipe is an easy smoked version of the classic rolled Italian pork roast. Made with an inexpensive pork loin and filled with all the traditional flavors of fresh herbs, fennel, and lemon.
Once summer arrives and the grill comes out, I’m out there making this Smoked Porchetta recipe! It’s so easy and makes a bunch of leftovers for the next day.
A Porchetta Recipe for the BBQ Smoker
I’m so happy the weather is finally starting to clear up in New Hampshire! The cold rainy days are disappearing and the sunny skies are opening up. At the first chance of a perfectly sunny day to smoke, J and I went a little overboard.
We did a smorgasbord of meats, including a whole chicken, a whole jerked pork shoulder, lamb ribs, pork ribs. ANNNNDDDD this tasty smoked porchetta pork loin!
What is Porchetta?
The history of porchetta originated in Central Italy, where a whole pig is deboned, filled on the inside with a stuffing made of it’s own chopped up offal (organ meats), fresh herbs, and spices. After that, it’s rolled up and cooked it in an underground pit.
Today’s interpretation of porchetta uses a boneless pork loin with the attached skin-on pork belly and stuffing the inside with lots of fresh herbs, lemon rind, dried fennel seeds, and other seasonings.
How to Make a Healthier Porchetta Roast
Usually when making porchetta at home, I use a skin-on pork belly on the outside of the pork loin and just roast it in the oven. The result is a wonderfully crispy, crunchy skin that a traditional Italian porchetta is known for.
Unfortunately, I couldn’t find a big enough pork belly at any of the local farms, so I had to improvise by using a pork lion roast with a beautiful fat cap on top.
Made with fresh, all-natural ingredients, with no flour or sugar added. It’s definitely classified as clean eating and is completely Keto, Paleo, and Whole30 APPROVED!!
Leftovers also make THE BEST porchetta sandwich in the world!!! Just thinly slice up the meat and put inside a fresh, crusty roll.
No lettuce, no tomatoes, no condiments needed. Just meat and bread for absolute perfection!
What to Serve with Porchetta
- Mediterranean Farro Salad
- Parmesan Pea Pasta Salad
- Homemade French Bread
- Lyonnaise Potatoes
- Mexican Street Corn Potato Salad
- Sriracha Roasted Broccoli
Happy smoking and hope you all enjoy this Smoked Porchetta Pork recipe. Please let me know in the comments below how you like it and what else you are smoking this summer!
Smoked Porchetta Recipe
- 3 pounds center cut pork loin, boneless
- 1 tablespoon fresh sage
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh parsley
- 2 tablespoon dried fennel seeds
- 1 teaspoon red pepper flakes
- 3 whole garlic cloves, peeled
- finely grated zest from 1 fresh lemon
- 1 tablespoon kosher salt
- 1 1/2 teaspoon fresh ground black pepper
- 2 tablespoon olive oil
- mild smoking wood chips (like apple, olive, or alder)
- Place pork loin on a cutting board. Using a sharp knife, insert a knife into the lower portion of the loin, about a 3/4 inch from the cutting board. Slowly cut into the loin in a spiral motion maintaining the 3/4 inch thickness until the center is reached and the loin can be spread out flat.
- In a small food processor, combine all the remaining ingredients EXCEPT the olive oil and process until it mixture is finely ground. Place mixture in a small bowl and add the olive oil. Mix well to form a paste.
- Spread the paste mixture evenly all over the inside of the flattened pork loin. Roll up tightly and tie with twine every 2 inches.
- Smoke the porchetta pork loin at 225F/107C degrees for approximately 3-4 hours, or until internal temperature registers 145F/63C to 150F/66C degrees.
- Remove porchetta to cutting board, tent with foil, and let rest for at least 30 minutes. Slice and enjoy!
Recipe Notes & Tips:
- Leftovers may be stored in a covered container in the refrigerator for up to 4 days.
- Fry leftover pork slices in a skillet for a delish breakfast or lunch!