I cut the coppa off of a bone in pork shoulder. I seasoned it with salt and refrigerated the shoulder overnight. I roasted the shoulder roast for 4 ish hours at 300°F. I cooked the meat until it was tender but not falling apart. I sliced it and served it along cream smashed potatoes and a crisp salad.
The roast tasted of pork. It was caramelized, juicy and rich. The shoulder roast was a first step in maximizing the eating experience of a pork shoulder and utilizing the entire shoulder.
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January 24, 2005
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