Ingredients
- 1.5kg Pork roll “Porchetta” with skin scored (you can either wrap your own porchetta with herbs and spices or ask your butcher to prepare one for you – the one used in this recipe was pre-prepared by a butcher).
- Unsalted Butter
- 6-8 Potatoes (cut into 3cm cubes)
- Olive Oil
- Salt
- Pepper
- Oregano
- Dry spice mix of your choice (optional) or paprika
- 1 Lemon (optional for potatoes)
- Foil containers (for roasting potatoes)
Method
Step 1
Set the barbecue up for rotisserie cooking at 580 degrees Fahrenheit or 300 degrees Celsius. This should take around 5-10 minutes depending on outdoor temperature.
Step 2
With a small brush or fingers apply butter on the skin of the porchetta. Once complete, add salt to your liking.
Step 3
Set aside while you prepare the rotisserie rod to hold the porchetta.
Step 4
While the grill is preheating, run the rotisserie spit through the porchetta, driving the forks into the side walls of the meat to hold them steady.
Start the rotisserie motor and place the rotisserie (left side first so it connects to the motor) in the grill and cook with the lid closed.
Step 5
Cut potatoes into small cubes and place into foil containers. Add oil, salt, pepper, oregano, spices (optional) and a squeeze of lemon. Mix well and place either side of the porchetta or (one side – as shown). Close hood to enable porchetta and potatoes to cook.
Note: Add additional oil if you find oil has reduced ensuring potatoes don’t stick to foil.
Step 6
Check the porchetta and potatoes after 30 minutes (once you are comfortable with the cooking time you can look at longer intervals), and then every 30 minutes after that until skin is golden brown and hard and potatoes are cooked. Depending on the size of your potatoes, you may need to remove them before the 90-minute time suggested in this recipe.
It is recommended you use a heat probe to monitor the temperature of the porchetta. Ideally, you want the inner core temperature to be around 60-70 degrees Celsius or 120-130 degrees Fahrenheit.
When checking the temperature, watch out for the spit and the forks, because they will throw the reading off; aim for the centre.
Step 7
Remove the porchetta from the BBQ to your kitchen preparation area and remove it from the rotisserie. Place it in a resting tray for 7-10 minutes (covered with foil).
Remove the potatoes when cooked and place them around your porchetta once it has been plated up. Carve the pork with crackling attached into slices using a sharp knife and serve.