Coppa Meat Roast (Pork Collar Roast)
How to cook pork neck as a roast in the oven or on the grill. Enjoy flavorful, tender meat with minimal effort. Depending on the size and weight of your cut this recipe yields 4 to 6 servings. Account for the fact that a heavier piece of meat will take longer to cook.
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Servings: 4 -6 servings
Calories: 881kcal
Ingredients
Coppa Roast
- 3-4 lbs pork collar aka coppa roast, trimmed or rolled and tied
- 1 ½ tbps dry rub 2 teaspoon kosher salt, 1 teaspoon ground pepper, 1 ½ teaspoon garlic powder, 1 ½ teaspoon cumin*
- 12 oz beer or chicken or beef stock, or half and half stock and wine**
- 1 onion optional to use as base to lay the roast on top in the absence of a roasting rack.
Gravy
- 1 tablespoon butter
- 1 tablespoon AP flour
- 1 cup pan drippings***
- Salt and pepper to taste
Instructions
- If using a pork marinade (see link below for recipe suggestions) mix it and marinate the coppa overnight. (You will only need to season with salt and pepper once out of the marinade).
- Bring the pork to room temperature before you begin to cook it.
OVEN
- Preheat oven to 425F.
- Mix a dry rub by combining the seasonings (or use your favorite) and generously coat the coppa meat all over. Place it in a pan equiped with roasting rack. Alternatively, cut two thick onion slices, place them in a roasting pan and position the seasoned pork collar on top.
- Cook for 25 minutes and take it out of the oven (see pictures in post above). Lower the temperature to 325F. Add beer or stock to the pan, loosely tent the pork with foil and return it to the oven for 1 ½ hrs at the lower temperature.
- After that time remove the foil, baste the pork with the pan juices and let it continue cooking uncovered, still at 325 F. You may add extra stock or water to the pan if needed.
- After thirty minutes or so check the temperature at the center of the roast. You are looking for 145 F to 155 F. Keep in mind it will continue to cook once out of the oven, so 148-150F is ideal.
- Allow the pork to rest, if a rolled roast remove the twine. You may loosely tent it with foil while resting.
GRILL
- Preheat grill to 425F.
- Apply rub to the pork collar as per above instructions, place it in an appropriately sized cast iron skillet with two onion slices underneath the roast (or use a dedicated pan for the grill).
- Cook with the grill lid closed, maintaining the 425F temperature for 25 minutes or so.
- Lower the grill temperature to 325F, add beer or stock to the skillet/pan, tent the coppa with foil and cook for another 1 ½ hours.
- Remove the foil, baste with the drippings and continue to cook until the internal temperature registers 145F-155F when measured in the center. Keep in mind it will continue to cook away from the heat, so 148-150F is ideal before you allow it to rest.
GRAVY
- While the pork collar is resting, heat a saucepan over medium heat. Melt the butter, add the flour and whisk it in. While continuing to whisk add the drippings from the pan. Taste and season with salt and pepper if needed.
- Once the gravy has reached your desired thickness, transfer it to a serving dish. You may add liquid to thin it out if necessary.
Notes
*Simply a suggestion. Use your favorite dry rub for pork or mix your own. You may need a bit more if your roast is on the larger size.
Alternatively, you can marinate the pork collar overnight before you roast it. Here are ideas for Pork Marinades.
**A German style lager, whether golden, amber or dark would be perfect in this recipe. The herbal notes of the hops, their low bitterness and the malty nuances are just the partner for the intense flavors of the coppa drippings and together create an excellent flavor profile for a gravy.
***If you do not have enough, add stock to make up the difference.
Nutrition
Serving: 1g | Calories: 881kcal | Carbohydrates: 5g | Protein: 90g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 26g | Cholesterol: 307mg | Sodium: 294mg
