A whole pork coppa (capocollo) is dry-cured, seasoned and then slowly cooked under vacuum at low temperature for 20 hours. This long, gentle cooking process produces exceptionally tender meat, ideal for preparing authentic Pulled Pork.

Preparation Instructions

1. Place the vacuum-packed product in cold water and bring to a gentle boil. Simmer for 5 minutes.
2. Cut one corner of the bag and pour the cooking juices into a bowl. Set them aside.
3. Place the pork on a baking tray and roast in a preheated oven at 200°C (392°F) for 20 minutes.
4. Turn the meat over and roast for a further 20 minutes.
5. While still hot, shred the meat using two forks and mix it with the reserved cooking juices before serving.