Hands down…This is a delicious pork roast! The “Coppa or Collar” is an extension from the loin into the shoulder. When this cut comes from the Berkshire “Black Hog” normally referred to as Karobuta…look out for a mouth full of exceptional flavor, tender juicy meat and heavily-marbled soft white fat. Best cut known for charcuterie cured meat.
Chef's Tip: Short Brine for 2 hours (large bowl + 1cup Kosher salt, swirl + roast + water to cover)
Serves 4-6
Ingredients:
4 LB Karobuta "Coppa or Collar" Roast, rolled and tied (optional)
1/2 C Favorite Pork Rub
1/4 C Boiled Apple Cider (this is a must to have in your pantry)
1/4 C Root Beer Glaze
Directions:
- Prepare short brine. In large bowl fill bowl 3/4 of tap water, 1 cup kosher salt, swirl well, add roast and let sit at room temperature for 2 hours.
- Preheat 425 degrees.
- Pat roast dry and season generously with pork rub all over.
- Place roast on a rack over sheet pan, for perfect air flow. Cook for 25 minutes.
- Lower heat to 325 degrees. Combine Boiled Cider and Root Beer Glaze.
- Remove roast from oven, spread 1/2 of glaze over roast. Loosely tent roast with foil. Return to oven continue cooking for 1-1/2 hour.
- Check temperature. You are looking for an internal temperature of 145-155 degrees. Keep in mind that the roast will continue to cook once out of the oven.
- Remove roast from oven and the foil (reserve foil). Base again with the rest of glaze. Let the roast rest (tent with the reserved foil) for 15-20 minutes. Slice and serve.
*** Great for a buffet or family gathering!
