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Porchetta Recipes You Can Grill at Home β€” Italian Flavor Made Easy

βœ‡Barbecuebible.com
By: Steven Raichlen， 5-time James Beard Award-winner and Barbecue Hall of Famer

Quick: what’s your favorite flavoring for pork? Garlic? Sage? Rosemary? A salt and pepper rub? If you answered all of the above, do we have a dish for you!

Italians call it porchetta (pronounced pork-etta). I call paradise.

Born in ancient Rome, porchetta has been around for a long time. Over the centuries, it has evolved into a whole boned pig stuffed with an aromatic paste of garlic, fresh herbs, salt, pepper, and fennel, and spit-roasted or oven-roasted until the skin is as crisp as potato chips and the meat is as luscious and tender as butter.

In honor of Pork-tober, we’re showcasing three of our favorite porchetta recipes:

Porchetta Recipes

Porchetta (Italian Garlic & Herb Stuffed Pork Loin)

This roast bursts with garlic, sage, rosemary, and citrus in every juicy sliceβ€”crackling skin, tender porkβ€”yet uses straightforward prep anyone can handle.

Porchetta (Italian Garlic and Herb Stuffed Pork Loin) - Porchetta Recipes

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Porchetta with Blueberries and Hazelnuts

Rustic pork belly wrapped around loin with a wild mix of blueberries, hazelnuts, thyme and pancetta gives you sweet, nutty, crisp flavor that feels gourmet but is totally doable.

Porchetta with Blueberries and Hazelnuts

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Yankee Porchetta: β€œPork and Beans”

A clever mash-up of stuffed pork loin and baked beans wrapped in bacon and smoke-roastedβ€”comforting, bold, smoky goodness made in a way that’s fun and not fussy.

Yankee Porchetta: β€œPork And Beans” - Porchetta Recipes

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Porchetta may have ancient roots, but it feels right at home on a modern grill. Go classic with garlic and herbs, sweet with blueberries and hazelnuts, or smoky with beans and baconβ€”each version captures the spirit of Italian cooking: simple ingredients, bold flavor, and a little patience over the fire. Try one this Pork-tober and taste why this centuries-old roast still earns a spot at the table.

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Porchetta: Frequently Asked Questions

What is porchetta, and which cut should I use?
Porchetta is Italian roast pork seasoned with garlic, herbs, and fennel; you can use pork belly wrapped around pork loin (classic) or a butterflied pork loin for an easier, leaner version.
Can I grill porchetta instead of roasting?
Yesβ€”set up a two-zone fire and cook indirectly at 300–325Β°F (150–165Β°C), then finish over direct heat to crisp the skin or exterior.
How do I get shatter-crisp skin or a great crust?
Dry the surface overnight, season generously with salt, cook indirectly until tender, then blast with high heat (or a brief broiler/rotisserie finish) to puff and crisp.
What internal temperature should I cook porchetta to?
Cook to 145Β°F (63Β°C) in the center of the loin, then rest 10–15 minutes; the temperature will rise slightly and the juices will settle.
Do I need fennel, or can I swap flavors?
Fennel seed and pollen are classic, but you can lean more herb-forward (sage, rosemary, thyme), add citrus zest, or go sweet-savory with fruit and nuts.
How hard is it to roll and tie a porchetta?
It’s easier than it looksβ€”spread the paste, roll snugly, and tie every 1–1Β½ inches; a butcher can also prep it for you.
Can I make porchetta ahead?
Yesβ€”season and roll 24–48 hours ahead for deeper flavor; reheat slices gently in a 300Β°F (150Β°C) oven and re-crisp the exterior at the end.
Best wood or smoke for porchetta?
Mild to medium woods like apple, cherry, or oak complement the herbs; go easy so the smoke doesn’t overpower the fennel and garlic.

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