Porchetta from pork shoulder | NJAM

4 persons | Kamado, Pork | Meat | Main dish

Prep time

This recipe is in collaboration with Njam

• Prepare the barbecue for indirect grilling and ensure a temperature of about 180 to 200 degrees.

Cook time

• Put the fennel seeds in a mortar and crush them finely.
   
• Transfer them to a small saucepan and briefly toast them on the barbecue.
   
• Add sea salt, pepper, thyme, and garlic.
   
• Cut the pork shoulder “en portefeuille” so it can be nicely filled with the spice mixture and the Southern-style bacon.
   
• Roll it up, place the bacon slices on top, and tie it with kitchen twine.
   
• Let the porchetta cook on the grill for about 30 minutes.
   
• Place a container of water on the charcoal of the barbecue. This helps the bacon become nicely crispy.
   
• Slice the meat before serving.