Porchetta Recipe

Ingredients

• 5 lbs skin-on pork belly
• Yellow mustard
• 1 tbsp Meat Church Gourmet Garlic & Herb Seasoning
• 1 tsp Boar’s Night Out White Lightning
• Cornhusker Kitchen Duck Fat Spray

Instructions

1. Prep the Pork Belly

• Score the meat side of the pork belly in a 1-inch diagonal pattern, about ¾ inch deep. This helps the seasoning penetrate.
• Rub yellow mustard onto the scored side to act as a binder.
• Generously apply both Meat Church Garlic & Herb and White Lightning seasonings. Work the spices deep into the score marks.
• Roll the pork belly tightly, keeping the skin side out, to form a roast.
• Rub mustard on the skin side, apply remaining seasoning, and truss with butcher’s twine to hold its shape.
• Let the trussed pork belly rest at room temperature for 20 minutes.

2. Smoke the Porchetta

• Preheat your smoker to 300°F. Apple wood pellets work great for a light, sweet smoke.
• Place the porchetta directly on the grill grates and smoke for approximately 2 hours, or until internal temperature reaches 160–170°F.

3. Crisp the Skin

• Once the porchetta reaches temp, spray the skin with duck fat.
• Increase smoker temperature to 500°F and continue cooking for 30 minutes, or until the skin is blistered and crispy.

4. Rest & Serve

• Let the porchetta rest for 10–15 minutes before slicing.
• Slice into thick rounds and serve hot with your favorite sides.

Quick Recap

• Score pork belly (meat side) diagonally.
• Apply mustard and rub into score marks.
• Generously season with both rubs.
• Roll tightly (skin out) and truss with twine.
• Coat exterior with mustard and seasoning.
• Smoke at 300°F to 160–170°F internal (approx. 2 hrs).
• Spray with duck fat and crisp skin at 500°F for 30 minutes.
• Rest, slice, and enjoy!