Slow-cooked Ibérico Coppa on the grill is your base for an endless number of insanely delicious meals. Stuff it into tacos, make epic sammies, or check out our recipes for Coppa Quesadillas, Stuffed Potatoes, and Apple Slaw Carnitas Sandwiches.
- 1 31-42 oz. Campo Grande Ibérico Coppa
- 4 ¼ cups orange juice
- 3 cloves garlic
- 2 Tablespoon red meat rub
- 1 white onion
- Heat grill to 250ºF. Cook coppa for 3 hours on grill (covered), basting it with orange juice every hour and flipping to help cook evenly.
- After 3 hours, place the coppa in a deep metal baking pan with remaining orange juice, white onion, garlic, and red rub. Cover the pan with foil and cook for another 3 hours (covered), until the meat falls apart and you can easily shred it with your hands. ¡Buen provecho!