Porchetta on a Weber Rotisserie
Soooo Good
Servings 0
Ingredients
Pork
- 4.5 kg pork middle rolled belly + loin ideally
- Butcher’s string tight tie every 2–3 cm
Porchetta seasoning
- 3 tbsp fennel seeds crushed
- 10 cloves garlic finely chopped
- 2 tbsp rosemary very finely chopped
- 1 tbsp fresh thyme very finely chopped
- Zest of 2 lemons
- Juice of 1 Lemon
- 3 tbsp olive oil
- 4 tsp Maldon Salt
- 2 tsp black pepper
- 4 Anchovy Fillets finely diced
Stock
- 1 Onion sliced
- 1 can Cider
- 2 carrots roughly chopped
- 4 garlic cloves
- 3 Anchovy Fillets
- 2 tsp Black Peppercorns
Instructions
Butterfly & season
- Open it up flat if not already
- Apply all seasoning inside only
- Roll tightly and tie firmly
Dry the skin
- Salt the skin generously
- Leave uncovered in the fridge 24 hours
Before cooking:
- Take out of the fridge a couple of hours before cooking
- Wipe off moisture + excess salt; Pat completely dry; Light oil rub; Fresh sprinkle of flaky salt
Weber Setup
- Two charcoal baskets either side
- rectangular Cast iron pot in the middle for the stock, add stock ingredients, you will need to keep filling this up with water during the cook
- Mount the Pork on the Spit, tryting to get it balanced
- Put two temperature probes into the Pork, target is 63 ℃
Cooking Plan
- Start hot: 220–240°C lid temp
- Cook for 30–60 minutes, I have the lid open a crack so I can visually inspect the roast without taking the lid off
- Once you asre happy with the crackling, drop the temperature to around 160, cook until you hit 63℃ (1 to 2 hours)
- Once cooked remove from the BBQ and rest (I put it uncovered into an oven at 60 ℃
- Use the stock to make your gravy