Porchetta!

[Crambone1812]

About 3 hours on the roti at 325, a little bit of apple smoke

 

[Brokenhandle]

Slice that up and plop about half of it on my plate! Looks good!

Ryan

 

[SmokinEdge]

Dang it, now I want to see the sliced section.

 

[kilo charlie]

Dang! That looks amazing! I'd like to see the recipe / process

 

[JckDanls 07]

Dang! That looks amazing! I'd like to see the recipe / process

I'll second that ...

 

[SmokinAl]

Yes it does look fantastic!
How about walking us thru the process?
Al

 

[Crambone1812]

Hi folks: the recipe is from amazing ribs:

Pork Belly Porchetta: The Best Pork Roast Ever

The quintessential taste of Italy is not pasta, not pizza, not Barolo, and not olive oil. It is porchetta, a rich, fatty, herby, crazy fragrant, crazy good, boneless pork roast swaddled in incredibly crunchy pork cracklins, sliced, and served on a rustic bun.

amazingribs.com

It took about 3 hours on the roti at 325. If I was doing it again, I'd get some fresh coals ready at the end to really puff up the crackling - you can see on the right side it didn't quite get there. Tasty though. Carnitas tonite!!

 

[kilo charlie]

Hi folks: the recipe is from amazing ribs:

Pork Belly Porchetta: The Best Pork Roast Ever

The quintessential taste of Italy is not pasta, not pizza, not Barolo, and not olive oil. It is porchetta, a rich, fatty, herby, crazy fragrant, crazy good, boneless pork roast swaddled in incredibly crunchy pork cracklins, sliced, and served on a rustic bun.

amazingribs.com

It took about 3 hours on the roti at 325. If I was doing it again, I'd get some fresh coals ready at the end to really puff up the crackling - you can see on the right side it didn't quite get there. Tasty though. Carnitas tonite!!

Thank you for sharing!