There is something seriously fun about taking a cheap cut and turning it into something that feels way more high end, and that is exactly what this Pork Butt Porchetta does.
It starts with a pork butt that was on sale and flips the script by leaning into classic porchetta flavors, then pushing them deep into the meat in a way that changes the entire eating experience.
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Pork Butt Porchetta Recipe
Ingredients
- 8 LB Pork Butt Roast
- 1 tablespoon Diamond Crystal Kosher Salt Estimated, Just a nice dusting.
- 1 tablespoon Dad Dust See Note For Recipe
- 1 tablespoon Brisket Pepper Estimated, Just a nice dusting.
- .6 OZ Garlic Use as Much as You Like
- 4 tablespoon Fennel Seeds
- Lemon Zest From One Lemon
- Lemon Juice From One Lemon
- ¼ Cup Olive Oil
- Fresh Rosemary
Spray
- ⅛ Cup Apple Cider Vinegar
- ⅛ Cup Water
- ⅛ Cup Apple Juice
Sandwich
- Ciabatta Roll
- Pesto
- Roasted Red Peppers
- Buffalo Mozzerella
Instructions
- Butterfly, Tenderize, And Season The Pork
- Butterfly the pork butt by cutting around the bone and opening it up as much as possible to expose more surface area. Remove or work around the bone as needed. Use a jacquard tenderizer to poke holes throughout the meat, then use a mallet to flatten it so it lays more evenly. Season both sides with Diamond Crystal kosher salt, Dad Dust, and brisket pepper. Let it rest while preparing the next step.
- Make The Paste
- In a food processor, combine garlic, fennel seeds, lemon zest, lemon juice, and olive oil. Process until chopped. Add remaining garlic and more fennel seeds, continuing to process. Add fresh rosemary and run again until combined into a paste.
- Assemble And Tie The Pork
- Spread the flavor paste across the inside of the butterflied pork. Roll the pork back together into a round shape and tie it tightly with butcher’s twine. In a mortar and pestle, crush additional fennel seeds and rosemary, then mix with olive oil to form an herb coating. Apply this mixture to the outside of the pork.
- Smoke The Pork
- Fill the pellet hopper with smoke and pecan pellets and perform the “Dad Shake.” Place the pork on an elevated rack in the Ninja Woodfire. Cold smoke for 1 hour. Switch to 275°F and continue cooking until the internal temperature reaches about 185°F. During the cook, spritz the pork about every 15 minutes using a mixture of apple cider vinegar, water, and apple juice. Top off pellets as needed.
- Finish And Rest
- Once the pork reaches around 187°F and has slight resistance when probed, remove it from the grill. Let it rest for at least 30 minutes, closer to 1 hour, until it cools to a slicing temperature around 145 to 150°F. Remove all butcher’s twine before slicing.
- Slice And Assemble Sandwich
- Slice the pork into portions suitable for sandwiches. Place slices onto a ciabatta roll, add pesto, and top with roasted red peppers & Mozzarella. Serve immediately.
Video
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
- Place all the items in a shaker and mix well.
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Right away, this is not traditional porchetta. Normally you would reach for pork belly, but here the move is to keep the spirit of porchetta while adapting it to what is actually available. That mindset alone makes this recipe hit differently. It is practical, flexible, and built around getting maximum flavor out of what you already have. And honestly, that is what backyard cooking is all about.
Why Pork Butt Porchetta Works So Well
The real magic of this Pork Butt Porchetta comes from how the meat is handled before it ever hits the heat. Instead of just seasoning the outside and hoping for the best, the goal is to open it up and get flavor everywhere. That changes everything.
By butterflying and working around the bone, the meat becomes more like a canvas than a solid block. It is not about making it pretty. It is about making it functional. You end up with more surface area, more places for seasoning to stick, and more opportunity for flavor to build. Even when it looks a little rough, that actually plays into the final result because it all gets rolled back together anyway.
Then you layer in the seasoning approach. This is not just salt and pepper and call it a day. You get Diamond Crystal kosher salt, Dad Dust with that garlic and onion combo plus a little MSG, and a chunky brisket style pepper. That alone already builds a strong base. It is simple but effective, and it hits all the right notes.
However, what really separates this from a typical pork butt cook is the flavor paste. Garlic, fennel seed, lemon zest, lemon juice, olive oil, and rosemary all come together in a food processor to create something that feels bold and intentional. The garlic is not shy here. It is front and center. The fennel brings that classic porchetta vibe, and the lemon cuts through everything with a bright edge.
Because that paste gets worked into the inside of the meat, not just the outside, every slice carries that flavor. You are not relying on bark alone. You are building flavor from the inside out.
Pork Butt Porchetta Flavor Profile That Hits Every Bite
One of the best parts about this Pork Butt Porchetta is how balanced the final flavor ends up being. You have richness from the pork, but it does not feel heavy.
The garlic brings that deep savory punch. The fennel gives it that unmistakable porchetta identity. The lemon zest and juice keep things from getting too rich. Then the rosemary layers in a little earthiness that ties it all together.
On the outside, you still get that seasoned crust, helped along by more fennel and rosemary worked into an herb crust with olive oil. That contrast between the crust and the inside is what makes each bite interesting. You are getting texture and flavor working together instead of fighting each other.
Then there is the smoke. Using the Woodfire with the smoke and pecan pellets adds another dimension without overpowering the rest. It is not trying to turn this into a heavy barbecue flavor. It is there to support everything else.
Even the little details matter. The use of an elevated rack helps get smoke all the way around. The spritz with apple cider vinegar, water, and apple juice keeps things moist and helps that smoke stick. Every piece of the process builds toward the final result.
Pork Butt Porchetta Turns Into the Perfect Sandwich
Where this really shines is in how it eats at the end. This is not pulled pork. That is an important distinction.
The cook is aimed at keeping structure. You want slices, not shreds. That is why the final texture still has a little bit of resistance. It is tender, but it holds together. That makes it perfect for slicing and stacking.
Once sliced, you can see exactly what all that prep work did. You get layers of seasoning, bits of herb, and that crust wrapping around everything. It looks like something you would order, not something you threw together from a sale item.
And then it becomes a sandwich. Ciabatta roll, pesto, roasted red peppers, and those slices of pork. That combination just works. The pesto adds a creamy, fresh element. The roasted red peppers bring a little sweetness and balance. The pork carries all that flavor from the inside out.
It is not overloaded. It does not need to be. The pork is the star, and everything else is there to support it.
Even the reaction says it all. This is the kind of sandwich that needs multiple paper towels. That is always a good sign.
Why This Pork Butt Porchetta Is Worth Trying
What makes this Pork Butt Porchetta stand out is not just the flavor. It is the approach.
It takes something familiar and pushes it just enough to feel new without making it complicated. It uses techniques that actually matter, like opening up the meat and building flavor inside, instead of relying on shortcuts.
It also proves that you do not need the traditional cut to get a great result. You can adapt. You can work with what is available. And you can still end up with something that feels special.
At the end of the day, this is a great example of cooking with intention. Every choice has a purpose. Every step builds toward a better bite. And when it all comes together, you get something that hits way above its weight.
If you are looking for a way to take a standard pork butt and turn it into something that feels completely different, this is it.
Ingredient and Equipment Links:
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