Shows only measured growth and past history (no predicted figures).
24 hours
+35%
7 days
+83%
30 days
+83%
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View count (last 9 days): 1.2K → 2.2K
Editor's note
This low-and-slow smoked porchetta showcases the technique of achieving tenderness and juiciness through extended smoking at controlled temperature. The preparation, seasoning approach, and finishing glaze offer valuable insights for catering, special event menus, and whole-animal cooking applications in a professional kitchen.
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INGREDIENTS
Porchetta
- 1 skinless pork belly (about 4 lbs)
- Fresh rosemary
- Fresh thyme
- Fresh parsley
- Garlic
- Dijon mustard
- Olive oil
- Lemon zest
- Lemon juice
- Brown sugar
- Kosher salt
- Black pepper
- Crushed red pepper flakes (optional)
- Duce’s Wild Boss Blend
Glaze
- DQ Glaze
- Apple cider vinegar
- Fresh parsley
METHOD
• Butterfly the pork belly so it lays flat.
• Mix the herb paste and spread it evenly over the inside.
• Roll tightly and tie with butcher’s twine.
• Season the outside with Duce’s Wild Boss Blend.
• Smoke at 275°F until the internal temperature reaches 200°F.
• Mix together the DQ Glaze, apple cider vinegar, and parsley.
• Lightly glaze the porchetta before serving.
• Remove the butcher’s twine, slice, and enjoy.
