Porkchetta

Name: Porkchetta
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 8oz/225
Ingredients: ½ cup/120 ml MagicalButter Fresh Herbed Duck Fat; ¼ cup/60 ml MagicalButter Tincture; ¼ cup/60 ml high-quality herb flower decarbed and finely chopped; 1 fresh boneless pork loin 3 pounds/1⅓ kg; 1½ pounds/680 g center-cut bacon; ⅓ cup/80 ml basil pesto; ¼ cup/60 ml fresh basil finely chopped; ¼ cup/60 ml fresh oregano finely chopped; 2 tablespoons/30 ml fresh rosemary finely chopped; 2 tablespoons/30 ml fresh thyme finely chopped; 2 tablespoons/30 ml pink Himalayan salt; 2 tablespoons/30 ml fresh ground pepper; 10 garlic cloves minced

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Servings

8oz/225 g

Prep Time

20 minutes

Cook Time

210 minutes

Ingredients

½ cup/120 ml MagicalButter Fresh Herbed Duck Fat
¼ cup/60 ml MagicalButter Tincture
¼ cup/60 ml high-quality herb flower decarbed and finely chopped
1 fresh boneless pork loin 3 pounds/1⅓ kg
1½ pounds/680 g center-cut bacon
⅓ cup/80 ml basil pesto
¼ cup/60 ml fresh basil finely chopped
¼ cup/60 ml fresh oregano finely chopped
2 tablespoons/30 ml fresh rosemary finely chopped
2 tablespoons/30 ml fresh thyme finely chopped
2 tablespoons/30 ml pink Himalayan salt
2 tablespoons/30 ml fresh ground pepper
10 garlic cloves minced

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Directions

Preheat your smoker or oven to 250°F/120°C.
In a mixing bowl combine the duck fat pesto oil garlic and herbs.
Using an extremely sharp knife carefully unroll the pork loin.
Once your pork loin is rolled out about ½ inch thick rub on the entire herb/oil mixture.
With a meat needle tenderizer or forks go back and forth over the meat using a repeated stabbing motion to tenderize it; fold it in half and repeat the process. Flip it over and repeat the process again.
Weave raw bacon strips into a bacon blanket for the pork loin.
Place the pork loin on the bacon blanket and roll it into a log.
Truss it (tie it with butcher’s twine) and rub all the excess herb/oil mixture into it. Cover it in a triple layer of foil.
Bake the Porkchetta in your preheated smoker or oven for 2½ hours.
Open the foil to expose the top half of the pork. Drain half the juice and fat; then return it to the cooker for 1 hour to crisp up the outer bacon.
Remove your Porkchetta from the oven and let it sit for 10 minutes before slicing it and serving your lucky guests! Enjoy!