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RECIPE
12 INGREDIENTS10 STEPS9HR

Smoked Porchetta

5.0
2 Ratings

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How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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A Smoked Porchetta Roast is a culinary thing of beauty, and for this recipe I’m taking it one step further by preparing it outside on the smoker.
9HR
Total Time

How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
16 cups
Water
1/2 cup
Brown Sugar
1/4 cup
1/4 cup
Killer Hogs BBQ Rub
to taste
Killer Hogs The A.P. Rub
1 Tbsp
Fresh Basil , finely chopped
1 Tbsp
Fresh Parsley , finely chopped
1 Tbsp
Fresh Oregano , finely chopped
5 cloves
Garlic , minced
to taste
Killer Hogs BBQ Rub

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Nutrition Per Serving

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CALORIES
418
FAT
32.0 g
PROTEIN
15.0 g
CARBS
17.9 g

Cooking Instructions

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Step 1
Heat ½ the Water (1 gallon) in a large pot and add the Kosher Salt (1/4 cup), Brown Sugar (1/2 cup), and Killer Hogs BBQ Rub (1/4 cup). Stir the mixture to dissolve the seasonings and remove from heat. Pour in the remaining water and allow the mixture to cool.
Step 2
Place the Pork Belly (1) and Pork Tenderloin (1) in a large 2 1/2 gallon re-sealable bag and pour the brine over the meat. Squeeze as much air out as possible and place the bag in a large bowl to catch any leaks. Place the container in the refrigerator or a cooler with ice for at least 6 hours.
Step 3
After the soak, take the pork belly and tenderloin out of the solution and season both with Killer Hogs The A.P. Rub (to taste).
Step 4
Next layer on a mixture of garlic and herbs; Fresh Basil (1 tablespoon), Garlic (5 clove), Fresh Parsley (1 tablespoon), and Fresh Oregano (1 tablespoon).
Step 5
Wrap the pork belly around the pork tenderloin and secure with butcher twine in multiple locations. Make sure the twine is tight and spread out about 1inch apart. The result should be an even-sized Porchetta Roast.
Step 6
Next season the outside of the Smoked Porchetta with Killer Hogs BBQ Rub (to taste).
Step 7
Now it’s time to get the Porchetta out on the smoker. For this cook I’m using my Yoder Smoker, but you can use any smoker. Get your smoker up to 250 degrees F (120 degrees C) and hold it steady.
Step 8
Smoking Porchetta is going to take around 3 hours, but you want to go by internal temperature of 145-155 degrees F (62-68 degrees C) instead of time.
Step 9
Once the Smoked Porchetta has hit the internal temperature, remove it from the smoker, and allow it to rest for 15 min – 20 min loosely tented with aluminum foil.
Step 10
Remove the butcher twine from around the Smoked Porchetta and use a roast carving knife to slice.

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Nutrition Per Serving
Calories
418
% Daily Value*
Fat
32.0 g
41%
Saturated Fat
11.5 g
57%
Trans Fat
0.0 g
--
Cholesterol
69.3 mg
23%
Carbohydrates
17.9 g
7%
Fiber
0.8 g
3%
Sugars
15.1 g
--
Protein
15.0 g
30%
Sodium
4035.0 mg
175%
Vitamin D
0.1 µg
0%
Calcium
62.4 mg
5%
Iron
1.4 mg
8%
Potassium
297.3 mg
6%
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