Grilled Porchetta Recipe

By: Mikkel Lunde.
Pitmaster: Badboy Butchers BBQ

Make this delicious tasting Italian roast, which is perfect for the weekends, holiday seasons, and when the weather gets cold. A Porchetta is a great combination of pork belly and pork loin wrapped tightly with a great tasting filling. This version is slowly cooked on the grill making the roast keep all its amazing flavors. 

For this recipe, we use the CookPerfect Wireless Thermometer. 


Ingredients:

  • 1 pork belly, boneless
  • 1 pork loin
  • 2 large shallots
  • 3-4 cloves of garlic
  • 1 lemon, zested
  • 1 bundle of fresh parsley
  • 3-4 sprigs of sage
  • Fresh dill
  • 4 tbsp. olive oil
  • Salt & pepper

 Method:

Step 1: Roll the pork belly, and make sure the rind is not stuck on the inside of the roast.
Step 1: Roll the pork belly, and make sure the rind is not stuck on the inside of the roast.
Step 2: Cut the rinds off where necessary
Step 2: Cut the rinds off where necessary
Step 3: Trim the loin down to size so it rolls up neatly
Step 3: Trim the loin down to size so it rolls up neatly
Step 4: Chop the herbs and grate the garlic and lemon. Mix with onion and olive oil.
Step 4: Chop the herbs and grate the garlic and lemon. Mix with onion and olive oil.
Step 5: Add the mixture to the inside of the roast. Roll up tightly and tie it up with butcher’s string.
Step 5: Add the mixture to the inside of the roast. Roll up tightly and tie it up with butcher’s string.
Step 6: Set up the grill for indirect heating between 200-225℃.
Step 6: Set up the grill for indirect heating between 200-225℃.
Step 7: Add tiny holes in the rind with the tip of a knife or a toothpick. Insert the CookPerfect Wireless thermometer and set the timer to 88℃.
Step 7: Add tiny holes in the rind with the tip of a knife or a toothpick. Insert the CookPerfect Wireless thermometer and set the timer to 88℃.
Step 8: Once the roast is done, let it rest for at least 30 minutes.
 Step 8: Once the roast is done, let it rest for at least 30 minutes.
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