Roasted Porchetta with Wild Mushrooms

Cook Time

195 Mins

Cooking Method






Prep Time

10 Mins




1 cup Chicken Stock

2 Garlic Clove, Minced

To Taste, Louisiana Grills Smoked Apple Chipotle Seasoning

2 tsp Olive Oil

1/3 cup Parmesan Cheese, grated

4 lbs Pork Belly, center-cut

1 cup Spinach, chopped

4 oz Wild Mushroom Blend

1 Yellow Onion, Sliced

Cooking Instructions

A classic Italian comfort food, this Porchetta Roast with Wild Mushrooms is a show-stopping centerpiece for your next special occasion meal. Traditionally made with pork loin and belly, this version uses all belly to ensure a moist and succulent center with a crispy mouthwatering exterior. The roast is stuffed with a medley of wild mushrooms, garlic, spinach, and parmesan that adds moisture and flavor. Slice and serve with a side of mashed potatoes or other roasted vegetables. 

Wood Pellet Recommendation 

In order to bring out the bacon like flavors in this recipe, we recommend using our Wisconsin Hickory Hardwood Pellets.  

Note: This recipe uses Louisiana Grills Smoked Apple Chipotle Seasoning.  

  1. Fire up your Louisiana Grills pellet grill and with the lid open, set your temperature to SMOKE mode.
  2. Once the fire is lit, preheat your grill to 300°F. If using a gas or charcoal grill, set it up for medium heat.
  3. Heat olive oil in a skillet, then sauté mushrooms for 3 minutes, stirring occasionally. Add butter and garlic, then season with Louisiana Grills Smoked Apple Chipotle Seasoning. Sauté another minute, then stir in spinach. Set aside to cool.
  4. Place pork belly on a cutting board, meat side up. Score the pork in a cross-hatch pattern. Season with Louisiana Grills Smoked Apple Chipotle Seasoning, pressing seasoning between cuts. Spread cooled vegetables over pork, leaving an inch gap on either end. Sprinkle cheese on top, then roll the pork belly. Secure with butcher’s twine.
  5. Add yellow onion to the skillet, place pork belly on top, then transfer to the grill. Season with additional Smoked Apple Chipotle. Cook for 1 hour, then add stock and continue cooking for another 2 hours, until internal temperature reads 160°F.
  6. Remove porchetta from the grill. Transfer to a cutting board to rest for 15 minutes, then slice and serve warm.

Special Tools

  • Butcher’s Twine
  • Cast Iron Skillet
  • Cutting Board


Need a delicious side to go with this recipe? Try some creamy and cheesy polenta topped with crispy bacon.

Diet Info

  • Low Carb