Easy Porchetta | Pork Recipes | Weber BBQ (2024)

the Ingredients

Instructions

A delicious porchetta made simple with our Weber Greek seasoning for that moreish herb flavour infused throughout the meat. The secret to the crackling is starting with a good piece of pork and setting your barbecue up correctly to roast at high temperatures in order to crackle the skin.

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• Lay the pork out flat, flesh side up. Sprinkle Weber Greek Seasoning on the flesh side of the pork belly. To prepare the porchetta, view our grill skill on how to prepare, score and truss a porchetta.

• Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (220°C-260°C).

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  Indirect Heat on a Premium Gas Barbecue

• Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (220°C-260°C). Set up your barbecue with a convection tray and a roasting trivet.

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  Indirect Heat on a Weber Q

• Ensure your barbecue is clean and free from any grease or debris. Prepare the charcoal barbecue for indirect cooking over high heat (220°C-260°C).

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• Lightly coat the outside of the porchetta with olive oil and season all over the outside with sea salt.

• Once the barbecue has preheated, roast the pork over indirect high heat, with the lid closed, for 25 to 30 minutes or until the skin is crackled (avoid lifting the lid too much).

  Once the barbecue has preheated, place the pork onto the trivet. Roast the pork over indirect high heat, with the lid closed, for 25 to 30 minutes or until the skin is crackled (avoid lifting the lid too much).

  Once the barbecue has preheated, brush the cooking grills clean. Place the pork in the centre of the cooking grill, in-between the two charcoal baskets. Roast the pork over indirect high heat, with the lid closed, for 25 to 30 minutes or until the skin is crackled (avoid lifting the lid too much).

• Once the skin has crackled, reduce the temperature of the barbecue down to indirect medium heat (roast setting-190° to 230°C). Continue to roast the pork at indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result (approximately 60 to 90 minutes longer). The internal temperature will continue to rise 3°C to 6°C while it’s resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).

  Once the skin has crackled, reduce the temperature of the barbecue down to indirect medium heat (roast setting-190° to 230°C). Continue to roast the pork at indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result (approximately 60 to 90 minutes longer). The internal temperature will continue to rise 3°C to 6°C while it’s resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).

  Once the skin has crackled, reduce the temperature of the barbecue down to indirect medium heat (roast setting-190° to 230°C). You can reduce the temperature of the barbecue by closing the top air vents slightly. Continue to roast the pork at indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result (approximately 60 to 90 minutes longer). The internal temperature will continue to rise 3°C to 6°C while it’s resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).

• Once the pork has cooked, leave to rest for 15 minutes before carving.