1 (1.75 lbs.) Pork Coppa Roast

Details

Overview

A favorite of butchers and barbeque aficionados that's rarely available to the public, this hand-cut pork roast has perfect marbling that melts during cooking to deliver tender, juicy, and flavorful results. It's ideal for smoking, roasting, or grilling.

Hand cut from premium pork shoulder
Perfectly marbled for tender, flavorful results
Coveted by butchers and barbeque aficionados
Ideal for smoking, roasting, or reverse searing
Wrapped in netting for even cooking & presentation

Description

A longtime favorite of butchers and barbeque aficionados that's usually hard to find and seldomly available to the public, our Pork Coppa Roast is hand cut by master butchers from one of the most flavorful parts of the pig, the pork shoulder.

Also called the “money muscle,” “collar roast,” or in Italian the “capocollo”…it's known for its perfect, inter-muscular marbling that melts as you cook it leaving you with a succulently tender, super-juicy, and flavorful pork roast we know you'll love.

Ideal for low-and-slow cooking methods…our Pork Coppa Roast is perfect for smoking, roasting, or reverse searing on the grill. And with a cylinder-style shape like a pork loin, our Pork Coppa Roast is wrapped in netting so it will hold its shape, cook more evenly, and be a beautiful addition to any table.

This is a delicious and impressive pork item we know you'll want to add to your repertoire, so go ahead and place it in your cart today!

Preparation

Thaw in refrigerator. Appliances vary, adjust times accordingly.

FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. COOK THOROUGHLY TO A MINIMUM INTERNAL TEMPERATURE OF 185°F AS INDICATED BY A FOOD THERMOMETER.

OVEN: Preheat oven to 325°F. Remove pork from packaging and netting, if desired. Pat roast dry with paper towels. Lightly oil roast and season as desired. Place roast on rack set over a foil lined baking sheet. Place baking sheet in oven on center rack. Cook for 1 hour 40 minutes or until roast reaches 185°F. Remove from oven, let stand 10 minutes, carve, and serve.

GRILL: Preheat grill for indirect grilling. For gas grill, light two outer burners to medium low, leaving the middle burner off. Grill temperature should be 300°F. For charcoal grill, place hot coals to one side of the grill, placing a drip pan on the side with no coals. Remove pork from packaging and netting. Pat roast dry with paper towels. Lightly oil roast and season as desired. Clean and season grill grates. Place roast on grill on the area where the burner is off or on the side without coals. Cook roast for 1 hour 40 minutes or until roast reaches 185°F, turning frequently. Remove roast from grill, let stand 10 minutes, carve and serve.

SMOKER: Preheat smoker to 250°F. Remove pork from packaging and netting. Pat dry with paper towels. Lightly oil and season as desired. Place roast on smoker. Cook for 3 hours or until roast reaches 185°F. Remove roast from smoker, let stand 10 minutes, carve, and serve.