Pulled pork is just the beginning of your Coppa adventure. This spoon-tender Ibérico on the grill is perfect on its own, but shines even brighter in our Coppa Mac & Cheese or Fireside Coppa Pulled Pork Sammies.  

Recipe for Smoky Pulled Pork Ibérico Pork Collar "Coppa"

Ingredients

• 1 31-42 oz. Campo Grande Coppa
• 1 Tablespoon dried parsley 
• 1 Tablespoon garlic powder
• 1 onion, sliced into rings  
• 1 cup white wine
• 4 Tablespoons barbecue sauce 
• Salt
• Black pepper 

Preparation

1. Fire up the grill to 400ºF. 
2. Season Coppa with salt and pepper and place on the grill over direct heat, searing on all sides. 
3. Once seared, brush with barbecue sauce and season with parsley and garlic powder. 
4. Scatter half the onions over a large sheet of aluminum foil. Place the Coppa on top and add remaining onions on top. 
5. Carefully pour the white wine over the onions and close up the aluminum foil so the liquid stays locked inside. 
6. Cook over indirect heat for 3.5 hours, adding your wood of choice to the grill for smoky flavors.
7. Once the meat is cooked and tender, remove from the grill and serve. ¡Buen provecho!