Roasted Porchetta

The crowd-pleasing crispy roasted porchetta recipe gives pork a little flare with amazing flavors on a Hasty-Bake Charcoal Grill.  Porchetta is a famous Italian recipe for boneless and butterflied pork belly with crispy skin and tender meat with rosemary, garlic, fennel, and a zest of lemon and orange.

Prep Time: 30 Minutes

Total Time: 4 Hours

Serving: 7

Items Needed: Butchers Twine

Ingredients:

• 1 Whole Pork Shoulder (Bone Removed by Butcher)
• 1/2 Cup Extra-Virgin Olive Oil
• 1/4 Cup Chopped Garlic
• 1/4 Cup Chopped Fresh Parsley
• 1/4 Cup Chopped Fresh Rosemary
• 1//4 Cup Chopped Fresh Sage
• 2 Tablespoons Fresh Ground Fennel Seed
• 2 Tablesppons Fresh Zest of Lemon and Orange
• 2 Tablespoons of Kosher Salt
• 2 Tablespoons Fresh Cracked Black Pepper
• 3-4 Fist Size Chunks of Peach Wood
• Meat Church Gourmet Seasoning- Garlic and Herb

Instructions: 

1. Fire up the Hasty-Bake Charcoal Grill with Hardwood Lump Charcoal (half firebox) and a few chunks of peach wood only in one side of the firebox near the fire door. Once the grill is lit, raise the firebox to “Bake” and use heat deflector.
2. The desired temperature is 350 Degrees F.
3. Using a sharp knife, slice open the pork shoulder, following the fat cap, until you are able to roll it flat.
4. Make the paste with olive oil, garlic, fresh herbs, fennel seeds and zest.
5. Take half of the salt and sprinkle the exposed inside of the butt. Do the same with half of the cracked pepper.
6. Pour the herb paste onto the butt. Spread evenly onto the meat.
7. Roll the meat up back onto itself creating a large pinwheel of pork and herbs.
8. Secure the roast together using butchers twine.
9. A light coating of olive oil and season with Meat Church Garlic Herb.
10. Place the pork shoulder onto the Hasty-Bake Charcoal Grill and cook for 3 1/2 to 4 hours, or until the inside of the pork butt is 140 Degrees F.
11. Let pork shoulder rest and cool.
12. Ready, set, go and slice!
13. Enjoy!