PICS Smoked Porchetta

I've wanted to try porchetta for awhile now. While walking thru the grocery the other day there was a pork shoulder calling my name, so it is time for porchetta. There are probably as many recipes for porchetta as there are for BBQ PB, but it's typically not smoked. The pork is filleted and slathered with an herb mix then rolled up and tied. For my herb 'rub' I used fresh rosemary sprigs, fennel seeds, fresh cracked white pepper, kosher salt, fresh sage, garlic and olive oil. I deboned the pork shoulder and booked it to fillet it open and slathered on the herbs. I then 'closed the book' and tied the roll with kitchen twine. By this time I had the herb mix pretty much everywhere so I massaged it into the outside of the roast then rubbed in more kosher salt, white pepper and olive oil. I now have the porchetta in the smoker with hickory set at 225 degrees. It should be nice and comfy for the night and hopefully ready by lunch time tomorrow.

Here is an image of the ingredients ready for the concert. Unfortunately I was visited by my niece and her offspring when I was just getting started on the deboning and it got too dark to get any pictures of the porchetta before going into the smoker.



filleted open and bone removed:


the wet porchetta spice rub applied:


tied and ready for the smoker:


Here are the images of the finished product. Came out of the smoker at 12:40 and double foiled it to rest for 'bout 40 minutes. Removed the kitchen twine and managed to slice in half although it was fall-apart tender and very juicy. Man is this good stuff; too bad we don't have computer taste-a-vision!