Planet Barbecue
This roast bursts with garlic, sage, rosemary, and citrus in every juicy slice—crackling skin, tender pork—yet uses straightforward prep anyone can handle.
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Porchetta may have ancient roots, but it feels right at home on a modern grill. Go classic with garlic and herbs, sweet with blueberries and hazelnuts, or smoky with beans and bacon—each version captures the spirit of Italian cooking: simple ingredients, bold flavor, and a little patience over the fire. Try one this Pork-tober and taste why this centuries-old roast still earns a spot at the table.
Porchetta: Frequently Asked Questions
What is porchetta, and which cut should I use?
Porchetta is Italian roast pork seasoned with garlic, herbs, and fennel; you can use pork belly wrapped around pork loin (classic) or a butterflied pork loin for an easier, leaner version.
Can I grill porchetta instead of roasting?
Yes—set up a two-zone fire and cook indirectly at 300–325°F (150–165°C), then finish over direct heat to crisp the skin or exterior.
How do I get shatter-crisp skin or a great crust?
Dry the surface overnight, season generously with salt, cook indirectly until tender, then blast with high heat (or a brief broiler/rotisserie finish) to puff and crisp.
What internal temperature should I cook porchetta to?
Cook to 145°F (63°C) in the center of the loin, then rest 10–15 minutes; the temperature will rise slightly and the juices will settle.
Do I need fennel, or can I swap flavors?
Fennel seed and pollen are classic, but you can lean more herb-forward (sage, rosemary, thyme), add citrus zest, or go sweet-savory with fruit and nuts.
How hard is it to roll and tie a porchetta?
It’s easier than it looks—spread the paste, roll snugly, and tie every 1–1½ inches; a butcher can also prep it for you.
Can I make porchetta ahead?
Yes—season and roll 24–48 hours ahead for deeper flavor; reheat slices gently in a 300°F (150°C) oven and re-crisp the exterior at the end.
Best wood or smoke for porchetta?
Mild to medium woods like apple, cherry, or oak complement the herbs; go easy so the smoke doesn’t overpower the fennel and garlic.
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