Grilled Ibérico Pork Coppa Recipe

by Nicholas Fiorentino

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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

YIELD

3-4 People

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:

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
Coat Coppa in Mike's Hot Honey to use as a binder
Generously season Coppa with Spicy Al Pastor + Smoke Show seasonings
Insert Thermometer in center of Coppa; set alarm for 140 degrees
Upon reaching 140 degrees, sear to achieve desired crust
Rest for 15-20 minutes
Slice, and enjoy!