Pork Porchetta

Pork Porchetta
This recipe is provided by Dipper's Backyard BBQ Wars

Pork loin with belly and skin is stuffed with garlic, herbs, citrus zest, and olives then rolled and cooked on a spit to make Pork Porchetta. The resulting Italian-inspired meat main is a flavorful and spectacular meal option.

It takes a little time to set up on a spit but it is well worth the effort. Roasting the porchetta on the rotisserie spit leaves the pork perfectly crisp on the outside and juicy and tender on the inside. The herb and zest mixture penetrates flavor all throughout the meat.

Completed porchetta makes a spectacular centerpiece at any dinner party. To cut the richness and fattiness of the pork, serve it with a bright and crisp salad. Should there be any leftovers they can be sliced and fried to make pork roll steaks that add even more dimension to the flavor. 

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A cooked porchetta with golden skin is being sliced into serving rounds.
Let the prochetta rest for 15 to 20 minutes to firm up before slicing.
A stuffed and tied raw prochetta is having the spit and spit prongs added ready to be cooked.
Take care adding the spit and its securing prongs to make sure it cooks evenly and turns smoothly.
A pork belly is laid out with the filling of olives, rosemary, and orange zest spread evenly over it.
The porchetta filling is a combination of fresh thyme, rosemary, orange zest, and lemon zest.
A piece of butcher's twine is being trimmed after being tied to secure the porchetta.
Be sure to secure the pork belly with butchers twine to hold it together throughout the cooking process.
Close up of the cracking on the outside of a cooked porchetta.
At the end of the cook the porchetta skin will be a crunchy crackling.
A golden-skinned pork porchetta nearing finish on a barbecue rotisserie.
The porchetta is ready when cooked through and the skin has a golden crackling.

Pork Porchetta Recipe

This recipe is provided by Dipper’s Backyard BBQ Wars.
Pork Porchetta
Pork loin with belly is stuffed with garlic, herbs, citrus zest, and olives then rolled and cooked on a spit to make Pork Porchetta.
Preparation 1 hour
Cook 3 hours
Ready in 4 hours
Servings 10 Servings


  • 2 heads garlic
  • 1 cup lemon thyme
  • 1/2 cup rosemary
  • 1 orange zested
  • 1 lemon zested
  • salt and pepper to taste
  • 1 cup olives pitted and crushed
  • 12 pounds pork loin with the belly


  • butcher’s string
  • thin wire


  • Smash the garlic, thyme, rosemary, orange zest, and lemon zest in a mortar and pestle to a coarse paste. Stir through the olives and season with salt and pepper. Set aside until needed.
  • Dry the skin of the pork loin then use a jacquard to pierce hundreds of small holes in the skin. If there is time, rub with salt and chill overnight with the skin exposed to the air to dry it out.
  • Layout the pork loin with belly skin side up. Wipe dry then rub the skin with the residual lemon skins from juicing and sprinkle generously with salt, rubbing in as much as possible.
  • Flip the pork loin so the meat side is up. Spread the herb and olive mixture evenly across the meat.
  • Roll the belly flap over the loin to form a log. Tie tightly with the butcher's twine, evenly spaced about 2-inches (5cm) apart to hold it together.
  • Slide the rolled pork on the spit rod through the center of the meat. Secure with the spit prongs. Using fine wire, bind the meat a second time for additional insurance in case the string breaks.
  • Roll the spit in your hands to see if it spins evenly, if not adjust the counterweight to make it smooth and even, which will help for an even cook and place less stress on the motor.
  • Cook the pork until a meat thermometer reads 167 degrees F (75 degrees C), about 3 hours, or to your preferred doneness.
  • Remove the pork from the spit rod and let rest for 15 to 20 minutes before slicing.

Nutritional Information

Calories: 764kcalCarbohydrates: 7gProtein: 123gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 343mgSodium: 479mgPotassium: 2141mgFiber: 2gSugar: 2gVitamin A: 337IUVitamin C: 22mgCalcium: 86mgIron: 4mg

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About Scott Mech Gould

From a self taught butcher to managing butcher shops to pitmaster at the home of Australian barbecue

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