Pork Butt Porchetta Recipe
Pork Butt Porchetta takes a budget cut and turns it into a flavor-packed, sliceable roast loaded with garlic, fennel, and lemon. Smoked low and finished for perfect texture, it makes an incredible sandwich with a crisp crust and juicy center.
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Calories: 648kcal
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
Dad Dust Recipe:
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
- Place all the items in a shaker and mix well.
Nutrition
Calories: 648kcal | Carbohydrates: 32g | Protein: 7g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 42g | Sodium: 7012mg | Potassium: 705mg | Fiber: 12g | Sugar: 4g | Vitamin A: 67IU | Vitamin C: 11mg | Calcium: 361mg | Iron: 6mg
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