Porchetta is one of Italy’s finest pork dishes—crispy skin, juicy meat, and bold herbaceous flavor in every bite. Traditionally spit-roasted over an open fire, this version brings that same old-world charm to your backyard smoker. With simple seasonings, golden crackling, and smoky goodness, it’s a feast-worthy centerpiece that turns heads.
Crispy Smoked Porchetta
Pork belly is one of the most flavorful cuts out there, and Porchetta takes it to the next level. Originating from Italy, Porchetta is typically stuffed with herbs and slowly fire-roasted, producing rich layers of flavor and crunch.
This simplified version skips the stuffing but delivers in a big way with bold seasoning, smoky applewood flavor, and an unforgettable crackling crust. If you’ve never tried making Porchetta before, this is a great starting point—it’s rustic, forgiving, and totally delicious.
How to Make Crispy Smoked Porchetta
Preparation
Start by laying the pork belly skin-side down on a cutting board. Use a sharp knife to score the meat side of the pork in a diagonal crosshatch pattern about ¾-inch deep and 1 inch apart. This helps the seasoning get deep into the meat and tenderizes the belly for a better texture.
Once scored, coat the entire meat side in a light layer of mustard—this acts as a binder and helps the rub stick. Sprinkle your favorite pork seasoning liberally all over the surface, pressing it into the score lines to make sure the flavor goes deep.
Now roll the pork belly skin-side out as tightly as you can, keeping the roll compact for even cooking. Once rolled, apply another thin coat of mustard to the outside and season the skin generously. Use butcher’s twine to tie the roast at 1–2 inch intervals to keep its shape during cooking.
Let the rolled Porchetta rest at room temperature for about 20 minutes while your smoker preheats to 300°F.
Smoking the Porchetta
Set up your smoker with applewood pellets or chips, which add a light sweetness that complements pork beautifully. Place the Porchetta directly on the smoker grates or in a shallow roasting pan if you prefer to catch the drippings.
Smoke the roast at 300°F for about 2 hours, or until the internal temperature reaches 160–170°F. Keep a meat thermometer handy—this part is all about low and slow to render fat and build up color.
Crisping the Skin
Once the Porchetta has reached temperature, baste the outer skin with duck fat (or a high-smoke-point oil like canola or avocado oil). Then crank the smoker up to 500°F to crisp the skin. This final high-temp blast will take about 30 minutes. Keep an eye on it—you want the skin golden and blistered but not burnt.
Resting and Serving
After the skin is perfectly crispy, remove the Porchetta from the smoker and let it rest for 10–15 minutes. Slice into thick rounds for a dramatic presentation, and serve with simple sides like roasted vegetables, garlic mashed potatoes, or even layered onto crusty bread with a smear of aioli.
Best Beer to Pair With Crispy Smoked Porchetta
Belgian Blonde Ale
Its fruity, slightly sweet profile balances out the richness of the pork and complements the crisp skin.
German Märzen (Oktoberfest)
Malty and smooth with a clean finish—perfect for cutting through fat without overpowering the meat.
Apple Cider (Hard)
Not a beer, but a killer pairing. The acidity and apple notes work in harmony with the applewood smoke and pork flavor.
Porchetta
Ingredients
- 5 lbs Skin on Pork Belly
- Yellow Mustard
- 1 tbsp Meat Church Gourmet Garlic and Herb Seasoning
- 1 tsp Boar’s Night Out White Lightning
- Cornhusker Kitchen Duck Fat Spray
Instructions
- Preheat smoker to 300°F with applewood pellets
- Score meat side of pork belly in a 1″ diagonal pattern
- Rub with mustard and season heavily on all sides
- Roll tightly, skin side out, and tie with butcher twine
- Smoke for 2 hours or until 160–170°F internal temperature
- Baste with duck fat and crank heat to 500°F
- Cook another 30 minutes until skin is crispy
- Rest 10–15 minutes, slice and serve