Rotisserie Recipe
Pesto Porchetta
Elevate your next feast with this incredibly easy and delicious Pesto Porchetta! We take a full slab of pork belly, score the meat, and generously massage pesto into every crevice before rolling and tying it securely.
Method
8 STEPS
Prepare with Kosher Salt: Dry out the skin 24-48 hours in advance — poke the skin excessively, layer with kosher salt, and refrigerate uncovered. Remove excess salt before cooking.
Score the Meat: Cross score the meat side of your pork belly slab vertically and horizontally.
Apply the Pesto: Rub pesto all over the scored meat so it seeps into all areas.
Roll and Tie: Roll your pork belly and secure with butcher's string.
Install and Cook: Skewer through the porchetta using the Roto-Q 360 3-prong attachment and place directly on your grill. Cook and smoke for 4-6 hours or until 180°F internal, rewinding the rotisserie every 45 min to an hour.
Add Oil for Crust: Heat a high-temperature oil like sunflower seed oil and pour it over the top for extra crispy skin.
Slice for Serving: Slice the porchetta.
Enjoy!