Pork coppa with beer, pot roast. Pork coppa is a cut of meat taken from the pig’s neck, very versatile and rich in veins of fat; it can become a cured meat and is also suitable for making soft and juicy roasts in the oven or in a pot. The pot-roasted pork coppa is a tender and succulent meat main course ideal for dinners with friends or family. I love preparing the roast pork coppa with apples and oranges, but recently I wanted to experiment with a beer-braised pork roast using this cut. The result was an exceptionally tender roast that seemed to melt in the mouth, where the typical bitter note of the beer was only barely perceptible, not disturbing at all and giving the meat a delicate, delicious flavor.

Preparing the pot-roasted pork coppa with beer is very easy, the result is guaranteed and since this cut is quite economical, you can also prepare a delicious meat main course for celebrations without spending much. Ready to head to the kitchen? Let’s go, our very tender pot roast awaits, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

Want to discover more pot roast recipes? Take a look:

Difficulty: Very easy
Cost: Budget-friendly
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

4 lb 7 oz (2 kg) pork coppa (in a single piece)
11 fl oz (330 ml) light beer
3 carrots (medium)
3 onions (medium)
to taste extra virgin olive oil
to taste roasting seasoning mix (with salt)

Tools

Cast-iron pot or heavy-bottomed
Stovetop
Kitchen twine

Steps

Peel, rinse and chop the onions, collect everything in a large heavy-bottomed pot, give it a good stir and sauté over low heat.
Tie the coppa with kitchen twine to prevent it from falling apart during cooking.
Place the piece of meat in the pot and brown it on all sides, turning so it sears.
Lower the heat, add the seasoning mix and the beer, and cook on the lowest heat for two hours.
The meat cooks at about 1 hour per kg (about 27 minutes per lb). You can measure the internal temperature with a kitchen thermometer and stop when it reaches 176°F. With this cut of meat you can be relaxed about going a bit beyond that temperature — it won’t cause problems and the meat will remain tender and juicy.
During cooking, avoid piercing the meat with a fork or other tools so the juices stay inside the roast. Adjust the salt if the seasoning mix isn’t salty enough.
After the cooking time, remove the roast and keep it warm. If the cooking juices haven’t thickened enough, add half a tablespoon of cornstarch, stir and let it thicken.
Return the roast to the pot, let it rest for 30 minutes keeping it warm, then slice and serve with its pan sauce.
Slice the meat with a long, sharp knife with a straight blade.
Store any leftover meat in the refrigerator, well sealed in an airtight container, and consume within 24 hours.