Grilled Roasted Porchetta



  • 1 cup chips (fruitwood smoking)
  • 1 pork shoulder (4- to 6- pound)
  • bone (skin removed, have the butcher)
  • roast
  • bone
  • kosher salt
  • freshly ground black pepper
  • 1/4 cup chopped garlic
  • 2 tablespoons rosemary (chopped)
  • 1 onion (medium, thinly sliced)
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    1. 1) Soak fruitwood smoking chips in water for 1 hour.
    2. 2. When chips have soaked, preheat enough charcoal in an outdoor grill with cover to provide a medium heat. Add fruitwood chips and place grill rack 6 inches from the heat source.
    3. 3. Season the pork with salt and pepper. Rub all surfaces with the garlic and rosemary. Roll and tie roast.
    4. 4. Place the onions and pork bones in the bottom of a small, heavy roasting pan. Place the roast on top and set on the grill. Cover grill and cook pork to an internal temperature of 160 degrees F-about 2 1/2 hours depending upon consistency of heat source. Check charcoal and add more as needed. Add water to roasting pan periodically to keep at least 1/2-inch liquid in bottom of pan.
    5. 5.) Transfer roast to platter; cover with aluminum foil and keep warm until ready to serve. Add 1/2 cup water to roasting pan and stir to loosen browned on bits. Strain liquid into a small saucepan; remove fat and heat broth. Slice roast and drizzle with some of broth. Serve with Grilled Pineapple and Peach Relish.
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