Smoked Ibérico Pork Collar Loaded Potatoes with Pineapple Pico de Gallo

Summer was made for firing up the smoker, and these loaded potatoes are exactly the kind of thing I want to put in the middle of the table. Tender, smoky Ibérico Pork Collar ´Coppa´ is cooked low and slow until it pulls apart into juicy, flavorful pork, then piled into crispy baked potatoes with melted cheese and a fresh pineapple pico de gallo. Finish it all with sour cream, cilantro, and a little of those smoky pork juices, and you’ve got one seriously good summer feast.

FEATURED CUT

Ibérico Pork Collar 'Coppa'

$59.00 24-32oz

QUICK ADD

Recipe for Smoked Ibérico Pork Collar Loaded Potatoes with Pineapple Pico de Gallo

Ingredients

For the Smoked Ibérico Coppa

• 1 pack of Campo Grande Ibérico Pork Collar ´Coppa´
• 1 tablespoon extra virgin olive oil
• 2 teaspoons smoked salt
• 1 teaspoon freshly ground black pepper

For the Potatoes

• 8 large russet potatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 ounces shredded Monterey Jack or cheddar cheese

For the Pineapple Pico de Gallo

• 2 medium tomatoes, finely diced
• ½ small red onion, finely diced
• 4 ounces fresh pineapple, finely diced
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For Serving

• ½ cup sour cream
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges
• Reserved juices from the smoked Coppa

Preparation

1. Smoke the Ibérico Coppa: Pat the Coppa dry with paper towels and rub it all over with the olive oil, smoked salt, and freshly ground black pepper. Preheat your smoker to 250°F. Add apple wood or your preferred smoking wood if desired. Place the Coppa in the smoker and cook for approximately 5 hours, until the internal temperature reaches 200°F. After about 3 hours, wrap the Coppa tightly in aluminum foil and return it to the smoker for the remaining 2 hours. Once it reaches 200°F and is tender, remove it from the smoker and let it rest, still wrapped, for 1 hour. Do not discard the juices inside the foil. They are packed with smoky, ibérico flavor and are perfect for spooning over the potatoes.
2. Smoke the Potatoes: While the Coppa is cooking, prepare the potatoes. Wash and dry the potatoes thoroughly, then rub them with olive oil and season with salt and black pepper. Place them in the smoker alongside the Coppa and cook for approximately 2 ½ to 3 hours, depending on their size, until completely tender when pierced with a knife. Remove and set aside until the Coppa is ready.
3. Make the Pineapple Pico de Gallo. Combine the diced tomatoes, red onion, pineapple, cilantro, lime juice, salt, pepper, and jalapeño if using. Mix gently and let it sit for at least 15 minutes before serving so the flavors can come together.
4. Once the Coppa has rested, carefully unwrap it and reserve all the juices. Using your hands or two forks, pull the pork apart into juicy, bite-sized pieces. Toss the shredded pork with a little of the reserved cooking juices to keep it moist and packed with flavor.
5. Cut each potato lengthwise down the center, being careful not to cut all the way through. Fluff the inside with a fork. Add some shredded cheese directly into the potato and gently mix it through the fluffy potato. Return the potatoes to the smoker for 5–10 minutes, just until the cheese is completely melted. Now pile on the shredded Ibérico Coppa. Add a generous spoonful of the pineapple pico de gallo, followed by sour cream and fresh cilantro. For the final touch, spoon a little of the reserved smoky Coppa juices over the top.

FEATURED CUT

Ibérico Pork Collar 'Coppa'

$59.00 24-32oz

QUICK ADD