Kamado Joe Joetisserie Porchetta

Equipment

• Kamado Joe
• Joetisserie attachment
• Heat deflectors
• Drip tray
• Sharp knife
• Butcher's twine or food-safe cotton string
• Temperature probe
• Kitchen roll
• Kettle

Main Ingredient

• 1.5-2.5 kg pork belly joint, skin on and boned

Herb Filling

• 4-5 garlic cloves, finely chopped
• Zest of 1 lemon
• 1 tbsp fennel seeds
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh sage, finely chopped (optional)
• 1-2 tbsp olive oil
• 1 tsp sea salt
• 1 tsp freshly ground black pepper

For the Skin

• 2-3 tbsp coarse sea salt
• 1 kettle of boiling water

Score the Skin

1. Place the pork skin-side up on a chopping board.
2. Using a very sharp knife, score the skin in parallel lines roughly 1 cm apart.
3. Take care not to cut deeply into the meat.

Treat the Skin with Boiling Water

1. Place the pork in a sink or on a wire rack.
2. Slowly pour boiling water over the entire skin surface.
3. The skin will tighten slightly and begin to open along the score lines.
4. Immediately pat the skin completely dry using kitchen roll.

Salt the Skin

1. Sprinkle a generous layer of sea salt over the skin.
2. Leave for 20-30 minutes so the salt draws out extra moisture.
3. Pat the skin dry again with fresh kitchen roll.
4. Apply a light final sprinkle of salt immediately before cooking.

Prepare the Filling

1. Lightly crush the fennel seeds.
2. Mix the garlic, lemon zest, fennel seeds, rosemary, sage if using, olive oil, salt, and black pepper.
3. Stir until a rough paste forms.

Roll and Tie

1. Turn the pork skin-side down.
2. Spread the herb mixture evenly across the meat.
3. Roll the pork tightly into a cylinder.
4. Tie securely with butcher's twine at 3-4 cm intervals.
5. Keep the skin as dry as possible and avoid getting the filling onto the outside.

Kamado Setup

1. Install the Joetisserie.
2. Fit the heat deflectors for indirect cooking.
3. Place a drip tray beneath the pork.
4. Light the charcoal and stabilise the Kamado at 160-170°C.
5. Optional: add one small chunk of apple or cherry wood for a subtle smoke flavour.

Cook the Porchetta

1. Mount the porchetta on the Joetisserie spit.
2. Start the rotisserie motor.
3. Cook at 160-170°C until the internal temperature reaches 65°C.
4. Cooking time will vary depending on size, but typically takes 2-3 hours.
5. Monitor internal temperature rather than cooking by time.

Finish the Crackling

1. Once the pork reaches 65°C internal temperature, remove the heat deflectors.
2. Open the vents fully.
3. Increase the temperature to roughly 220-250°C.
4. Continue rotating until the skin blisters, puffs, and crisps.
5. This usually takes 10-20 minutes.
6. Watch carefully during this stage as the crackling can darken quickly.

Resting

1. Remove the porchetta from the Kamado.
2. Rest uncovered for 20-30 minutes.
3. Avoid covering tightly with foil as this can soften the crackling.

Serving

Slice into thick rounds and serve immediately.

Excellent with:

• Roast potatoes
• Flatbreads
• Apple sauce
• Green salad
• Chimichurri

Timeline

T-60 Minutes

• Score skin
• Pour boiling water over skin
• Dry thoroughly
• Salt skin

T-30 Minutes

• Dry skin again
• Prepare filling
• Roll and tie pork

T-0

• Place on Joetisserie
• Cook at 160-170°C

Approximately T+2 to T+3 Hours

• Internal temperature reaches 65°C

Final 10-20 Minutes

• Remove deflectors
• Increase temperature to 220-250°C
• Crisp crackling

Rest

• Rest for 20-30 minutes

Serve

• Slice and enjoy

Notes

• Dry skin is the single most important factor for good crackling.
• Do not oil the skin.
• Do not baste the skin during cooking.
• The boiling water treatment significantly improves crackling when overnight air-drying is not possible.
• Internal temperature is more important than cooking time.
• A slightly uneven shape is fine on the Joetisserie provided the roll is secure and balanced.