Bobby’s Stuffed Porchetta Recipe



1 6lb pork belly
1 12oz jar sundried tomato spread
2 cups homemade or store-bought Chicago style giardiniera
1 cup homemade or store-bought bacon jam
Hardcore Carnivore Red or your favourite dry rub
Suggested Wood Chips: Hickory & Oak


  1. Preheat smoker to 275°F.
  2. Coat both sides of pork belly with Hardcore Carnivore red rub or your favourite dry rub.
  3. Lay pork belly flat with fat side down.
  4. Evenly coat pork belly with sun dried tomato spread and layer on bacon jam and giardiniera.
  5. Roll pork belly and tie with butchers twine.
  6. Smoke at 275°F until internal temperature reaches 195°F.

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