I apologize if this is a repost - couldn't find the original -
Porchetta is something I've wanted to make for a couple years. It's kinda hard - we live in a motor home and space is limited . . . but this last week the Gods smiled and the planets aligned - boneless pork loin was on sale, the herbs in the garden are WOW, and Hubby decided to go for the belly.
He got all the prep done and it went into the refer overnight: A thing of beauty!
Yesterday we made a huge mistake - we tried to follow directions and put it in the convection oven for 2 hours at 475 - we live in a motor home, it was almost 90 at 9:30 am. We bucked up, and on schedule put it in the smoker at 275 for 4 hours. It was HOT outside. We didn't use any chips, just the residual from the walls of the smoker (Masterbuilt digital electric). For the last hour I threw in a tray of sage & oregano - when the Porchetta came out I put in a pan of ketchup for BBQ sauce later.
In all of it's glory - here is the Q view!
Porchetta is something I've wanted to make for a couple years. It's kinda hard - we live in a motor home and space is limited . . . but this last week the Gods smiled and the planets aligned - boneless pork loin was on sale, the herbs in the garden are WOW, and Hubby decided to go for the belly.
He got all the prep done and it went into the refer overnight: A thing of beauty!
Yesterday we made a huge mistake - we tried to follow directions and put it in the convection oven for 2 hours at 475 - we live in a motor home, it was almost 90 at 9:30 am. We bucked up, and on schedule put it in the smoker at 275 for 4 hours. It was HOT outside. We didn't use any chips, just the residual from the walls of the smoker (Masterbuilt digital electric). For the last hour I threw in a tray of sage & oregano - when the Porchetta came out I put in a pan of ketchup for BBQ sauce later.
In all of it's glory - here is the Q view!
