Pork shoulder wrapped in pancetta and smoked in a Weston Smoker... there is no greater thing.
Serves 10-12
- Ingredients -
5-7 lb pork shoulder, bone removed
6 garlic cloves, minced
1 tablespoon crushed rosemary leaves
1 tablespoon fennel
2 teaspoons oregano
1 teaspoon thyme
1 teaspoon sage
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
zest of one orange + one orange
8 slices of pancetta10 sprigs fresh rosemary
Marinade
1 1/2 cups red wine
1 teaspoon garlic powder
1 teaspoon crushed rosemary leaves
- Tools -
Weston Vacuum Sealer
butcher twine
Weston Smoker
wood smoking chips
Weston Marinade Injector
Weston Meat Slicer
Butterfly the pork shoulder. Mix together garlic, rosemary, fennel, oregano, thyme, sage, black pepper, red pepper flakes, and orange zest. Rub both sides of the pork shoulder with the seasoning mix.
Roll the pork shoulder up tightly, then vacuum seal it with a
Weston Vacuum Sealer and refrigerate it overnight to marinate.
Slice one orange thinly, then layer the orange slices over the top of the porchetta.
Basket weave the pancetta over top of the orange slices.
Tie the porchetta tightly with butcher twine. Slip fresh rosemary sprigs into the butcher twine.
Fill your smoker water bowl and preheat your
Weston Smoker to 350 degrees F. Soak wood chips for thirty minutes. In the meantime, mix together the marinade ingredients. Once your smoker is preheated, fill the wood chip box and place the porchetta onto a smoker rack.
Smoke for four hours or until thermometer inserted into the center of the porchetta reads 150 degrees F. While smoking, once an hour, use a
Weston Marinade Injector to inject the porchetta with the marinade.
After the porchetta is fully cooked, remove it from the smoker and let it rest at least thirty minutes. Slice the porchetta in half, then use a
Weston Meat Slicer to slice the porchetta.
Serve immediately after slicing, garnished with a few sprigs of rosemary
