- 1, 2 lb. Ibérico Pork Coppa Roast
- ¼ cup (34 g) Jamacian jerk seasoning
- 2 tbsp. (13 g) brown sugar
- 2 cloves garlic, crushed
- 3 whole green onions, trimmed
- 1 lime, juiced
- 2 tbsp. (30 ml) neutral oil
- 1 to 5 scotch bonnet peppers
- 1 tbsp. (6 g) whole allspice berries, dried
- The day before you want to cook, combine the jerk seasoning, sugar, garlic, green onion, lime juice, and oil in a blender. Up the heat by adding scotch bonnet peppers as you please, and/or increase the delightful depth of flavor by adding dried whole allspice berries if you can get them. Blitz until homogeneous. In a nonreactive bowl or dish, set the Ibérico pork and then pour over the marinade, coating the pork thoroughly. Cover, and set aside in the refrigerator until you are ready to cook.
- Preheat your barbecue to 275°F (135°C), setting up for indirect grilling. You can do this by setting your charcoal barbecue with a pile of unlit charcoal, then lighting a quarter load of charcoal in a chimney starter. Add the lit charcoal to one end of the unlit charcoal, over time the unlit will catch from the lit and provide a low and slow environment for the pork to smoke. Add chunks of wood sporadically to the unlit for time release smoke.
If you are using a gas barbecue, remove the cooking grids and sear plates from one side of the barbecue. Place a cast iron charcoal tray over the exposed burners. Fill the smoke chamber with wood chips or you can sprinkle them over the charcoal later. Add a small amount of charcoal to the tray and use the gas burners to ignite them. Once lit, use tongs to gather the charcoal in one area and add more unlit charcoal.
If you do not have the cast iron charcoal tray, you can use a smoker box in your barbecue instead. Remove your cooking grids and place a loaded stainless steel smoker box over a sear plate. Set the barbecue for indirect heat, using one to two burners. If you are using two burners, it is ideal to have four burners in total, igniting one at either end of the barbecue, leaving the two in the middle off. You will likely need to refill the smoker box part of the way through the cook. Use heat resistant gloves to remove the lid and add more wood chips.
- Place the Ibérico pork on the unlit side of the barbecue over a drip tray if possible. Do not dispose of the marinade. Smoke using your favorite fruit wood, or for authenticity, pimento wood, until an internal temperature of 175°F (80°C).
- Once temperature is reached, wrap the pork in some foil and continue cooking until an internal temperature of 190°F (88°C) is reached. Remove the jerk pork roast from the barbecue and allow it to rest for at least 10 minutes.
- While the pork is resting, gather the leftover marinade and any drippings you saved from cooking or that were in the foil wrap. Pour them all into a pan and place over high heat until simmering. Simmer for at least 5 minutes, adding water as needed to keep it thin.
- You can chop or slice the pork and serve with a squeeze of fresh lime and your favorite sides like fried plantains, coconut rice, sweet potato, or coleslaw.
Whether you like it spicy or not, this recipe for Smoked Jerk Pork Coppa Roast with the wagyu of pork, Ibérico pork coppa from The Meatery, was supremely flavorful and delicious. Customize to your tastes by adding more heat or flavor and create your own personal blend of jerk just like each family does in the Caribbean. How do you prepare your jerk meals and what do you serve with them? Share your jerked barbecue recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #TheMeatery #NapoleonEats #NapoleonGrill.