Porchetta Pork Roast
A flavorful Porchetta style pork roast featuring herby marinades and smoky flavor, perfect for gatherings.
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Equipment
- Smoker
- garlic press
Ingredients
- 11 lbs pork picnic roast with skin on
- fresh rosemary about 4-5 sprigs
- dried oregano Sicilian preferred
- red pepper flakes to taste
- 4-5 cloves garlic sized cloves
- cups kosher salt to taste, almost a half cup
- 1 cup olive oil to coat the roast
Instructions
- Get the pork picnic roast out of the package, dry it off, and cross-hatch the skin to allow marinade absorption.
- Mix the chopped rosemary, dried oregano, red pepper flakes, minced garlic, kosher salt, and olive oil.
- Cover the cross-hatched pork roast thoroughly with the marinade, getting it into the grooves.
- Place the roast in the refrigerator uncovered for about 4 days to let the flavors penetrate and moisture to escape the skin.
- Fire up the smoker and preheat it to 300°F.
- Cook the roast at 300°F for approximately 9 to 11 hours, until it reaches an internal temperature of 190°F to 195°F.
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Notes
- Marinate the pork for at least 4 days to enhance flavor and texture.
- Cooking times may vary based on the size and thickness of the roast.