Grilled Ibérico Pork Coppa Recipe

by Nicholas Fiorentino

<div style="padding-bottom: 20px; position: relative;"><iframe style="margin: 0 auto;" width="560" height="315" src="https://www.youtube.com/embed/A_EQsO3mIAo" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe></div>
We kicked it up a notch this time. In this video, we'll show you how to make a delicious and hearty meal using Iberico pork, a high-quality meat that is known for its rich flavor and tender texture. The coppa cut, which comes from the shoulder of the pig, is slow-cured and seasoned with a blend of aromatic spices to give it a bold and spicy kick. Whether you're cooking for a special occasion or just looking for a new twist on a classic pork dish, this recipe is sure to impress. So let's get started!

PREP TIME

10 Minutes

COOK TIME

1 Hour

users-solid

YIELD

3-4 People

cook [#17] Created with Sketch.

DIFFICULTY

Easy

INGREDIENTS:

  • Mike's Hot Honey (used as a binder and also as a dipping sauce)
  • Flatiron Pepper Co Smoke Show
  • Spanglish Asadero Spicy Al Pastor

 

INSTRUCTIONS:

  1. Trim your piece of Ibérico Coppa. This step is optional, we like to have it be relatively "streamlined" so that it cooks evenly. Your Coppa will arrive trimmed, and should require very little if any additional trimming
  2. Coat Coppa in Mike's Hot Honey to use as a binder
  3. Generously season Coppa with Spicy Al Pastor + Smoke Show seasonings
  4. Insert Thermometer in center of Coppa; set alarm for 140 degrees
  5. Upon reaching 140 degrees, sear to achieve desired crust
  6. Rest for 15-20 minutes
  7. Slice, and enjoy!