Pork Coppa Roast
Pork Coppa Roast
1 (1.75 lb.) roast  |  serves 4
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.