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Coppa Street Tacos

coppatacos

Last weekend I had a chance to stop by my favorite LA butcher, Lindy & Grundy.  They carry a selection of local, pasture raised, and organic meats. Unlike most visits, I didn’t have a plan of what I wanted to buy and found a cut of boneless pork shoulder, coppa, next to my typical bone-in pork butt that I normally put into my smoker.

Coppa is a cut I wasn’t familiar with, or at least wasn’t used to seeing it at meat counter in its raw form.  That’s what is so great about visiting Lindy & Grundy, I learn about different cuts one usually doesn’t find; although, when I arrived at home with my Coppa in hand, I looked up the cut on Google and learned it most often used to make one of my favorite cuts of cured meat – Capocollo.

I had bought the meat to make some tacos so I decided to marinate the Coppa and smoke it the next day.

The tacos worked in the end. The smoked Coppa had a smoked, bacon-like, flavor that went well with the corn tortillas, onions, cilantro, squeezed lime and Tapatio hot sauce.

Coppa Street Tacos
Serves 4

1 1/2 pounds of Coppa, boneless pork shoulder
2 oranges, juice only
1 bottle brown ale, such as New Castle
4 garlic cloves, sliced in half

12 corn tortillas
1 red onion, diced
1 bunch cilantro, chopped
2 limes, quartered
hot sauce

The night before cooking marinate the Coppa in a bowl mixing the orange juice, ale and garlic cloves. Cover and refrigerate overnight.

Prepare a smoker. Discard the marinade. I used some Almond Wood and smoked the Coppa at 225 degrees for 7 hours letting it reach 160 degrees.

Once the Coppa is cooked in the smoker, it can be refrigerated and used the next day or diced into small chunks and served.

Heat the corn tortillas in a saute pan on medium-high with a 1/2 inch of vegetable oil.  Let the oil get hot and using tongs heat each side of the tortilla for about 10 seconds and then place on some paper towel to remove the grease. Repeat with each tortilla.

Add Coppa, onions and cilantro to each tortilla and serve with cut limes and hot sauce.