How to Brine and Prep your Porchetta

01 One day before cooking, remove the porchetta from the packaging. Pat dry very well with paper towels.

02 Using a sharp knife, poke holes all over the pork skin, being careful not to pierce the meat.

03 Rub a thin layer of oil all over the skin, avoiding any exposed meat (this will help the brine stick), then sprinkle evenly with the Traeger Porchetta Dry Brine. Place the porchetta on a clean rimmed baking sheet and leave in the refrigerator, uncovered, for 24 hours.

04 Remove the porchetta from the refrigerator and rinse under very hot water, removing the brine. Then, pat dry very well with paper towels.

05 Rub another thin layer of oil over the porchetta and season the skin lightly with an even layer of Coarse Salt.

06 Insert a wired or Bluetooth probe into the side of the porchetta, as close to the center as possible, avoiding large pockets of fat.

Recipe GuideHoliday Collection

Rolled & Trussed porchetta

Thaw time

1 dayPrep Time

1 day Cook Time

3 Hrs

Recipe Steps

0124 hours

Two days before cooking, remove the porchetta from the freezer and place on a rimmed baking sheet in the refrigerator to thaw.

0224 hours

One day before cooking, remove the porchetta from the packaging. Pat dry very well with paper towels. Using a sharp knife, poke holes all over the pork skin, being careful not to pierce the meat. Rub a thin layer of oil all over the skin, avoiding any exposed meat (this will help the brine stick), then sprinkle evenly with the Traeger Porchetta Dry Brine. Place the porchetta on a clean rimmed baking sheet and leave in the refrigerator, uncovered, for 24 hours.

Pro Tip: Piercing the skin will help the brine penetrate the meat and allow the fat to more easily render during cooking.

0315 minutes

Make sure your hopper is full of pellets, we suggest Traeger Apple Wood pellets, but you can use any Traeger pellet you prefer. Set Traeger to 450°F and preheat with the lid closed for 15 minutes.

Grill450°F

0410 minutes

Remove the porchetta from the refrigerator and rinse under very hot water, removing the brine. Then, pat dry very well with paper towels.

052 minutes

Rub another thin layer of oil over the porchetta and season the skin lightly with an even layer of salt.

0645 minutes

Insert a wired or Bluetooth probe into the side of the porchetta, as close to the center as possible, avoiding large pockets of fat. Place the porchetta directly on the grill grates, seam-side up. Close the lid and cook for 45 minutes.

0ø45 minutes

Rotate the porchetta to seam-side down, close the lid, and cook for another 45 minutes.

0890 minutes

Reduce the Traeger temperature to 325°F. Continue cooking the porchetta until the internal temperature reaches 140°F and the skin is puffed and crispy, another 60-90 minutes.

Grill325°F

Prob140°F

Starting to get hungry? grab your chef snacksDon’t lift that lid yet! Instead, munch on the Chef Snacks we provided in your box to keep you going until dinner.

0930 minutes

Transfer the porchetta to a wire rack set over a rimmed baking sheet or a large cutting board and let rest for 20-30 minutes.

Pro Tip: The carryover heat in the roast will increase the final temperature to 145°F while resting, and the skin will crisp up slightly more as it cools.

105 minutes

Using a serrated or sharp chef’s knife, slice the porchetta into 1/2-inch-thick slices and serve.

Enjoy your feast !

©2021 Traeger Grills