Smoked Porcetta with Roasted Garlic & Herb

Directions

1. Prepare pork belly: Score the skin side of the pork belly with a sharp knife, making ½-inch deep cuts in a diamond pattern about 2 inches apart.
2. Make herb mixture: In a large bowl, combine fennel seeds, fennel bulb, orange zest, rosemary, oregano, parsley, sage, oil, garlic, salt, and ¼ cup Weber® Roasted Garlic & Herb Seasoning. Mix well to form a paste.
3. Season and roll: Flip the pork belly skin side down and evenly spread the herb mixture over the meat side.
4. Roll the pork belly tightly with the skin side out, and secure it with butcher’s twine, tying at regular intervals to hold the shape. Brush the exterior with excess oil and sprinkle with the remaining ¼ cup Weber® Roasted Garlic & Herb Seasoning.
5. Marinate: Place the prepared porchetta uncovered in the refrigerator for at least 6 hours or overnight to allow the flavors to develop and the skin to dry.
6. Smoke the porchetta: Preheat your grill or smoker to 180°F–200°F for indirect low and slow cooking.
7. Place the porchetta seam-side down directly on the grill grate. Smoke for 1 hour.
8. Roast and finish: Increase the grill temperature to 320°F. Continue cooking until the internal temperature of the pork belly reaches 135°F, about 2–3 hours. If the exterior begins to brown too quickly, tent the porchetta with foil to prevent burning.
9. Rest and serve: Remove the porchetta from the grill and let it rest for 30 minutes. Carefully remove the butcher’s twine before slicing. Serve warm and enjoy the crispy, flavorful crust and tender interior!