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degree-icon Medium
time-icon 20 minutes
time-icon 3½ hours
time-icon N/A
time-icon 6 servings
time-icon 8oz/225 g
diet-icon N/A
degree-icon Medium
time-icon 20 minutes
oven-icon 3½ hours
snow-icon N/A
plate-icon 6 servings
dish-icon 8oz/225 g
diet-icon N/A

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  • ½ cup/120 ml MagicalButter Fresh Herbed Duck Fat
  • ¼ cup/60 ml MagicalButter Tincture
  • ¼ cup/60 ml high-quality herb flower, decarbed and finely chopped
  • 1 fresh boneless pork loin, 3 pounds/1⅓ kg
  • 1½ pounds/680 g center-cut bacon
  • ⅓ cup/80 ml basil pesto
  • ¼ cup/60 ml fresh basil, finely chopped
  • ¼ cup/60 ml fresh oregano, finely chopped
  • 2 tablespoons/30 ml fresh rosemary, finely chopped
  • 2 tablespoons/30 ml fresh thyme, finely chopped
  • 2 tablespoons/30 ml pink Himalayan salt
  • 2 tablespoons/30 ml fresh ground pepper
  • 10 garlic cloves, minced

How To

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  • Preheat your smoker or oven to 250°F/120°C.
  • In a mixing bowl, combine the duck fat, pesto, oil, garlic, and herbs.
  • Using an extremely sharp knife, carefully unroll the pork loin.
  • Once your pork loin is rolled out about ½ inch thick, rub on the entire herb/oil mixture.
  • With a meat needle tenderizer or forks, go back and forth over the meat, using a repeated stabbing motion to tenderize it; fold it in half, and repeat the process. Flip it over, and repeat the process again.
  • Weave raw bacon strips into a bacon blanket for the pork loin.
  • Place the pork loin on the bacon blanket, and roll it into a log.
  • Truss it (tie it with butcher’s twine), and rub all the excess herb/oil mixture into it. Cover it in a triple layer of foil.
  • Bake the Porkchetta in your preheated smoker or oven for 2½ hours.
  • Open the foil to expose the top half of the pork. Drain half the juice and fat; then return it to the cooker for 1 hour to crisp up the outer bacon.
  • Remove your Porkchetta from the oven and let it sit for 10 minutes before slicing it and serving your lucky guests! Enjoy!