Iberico Coppa Pulled Pork Memphis Style on the Pellet Smoker

My all-time favorite BBQ sandwich is Memphis-style pulled pork—piled high with smoky pork, tangy coleslaw, and just the right splash of sauce. So when I got my hands on an Iberico Coppa from Campo Grande, I thought, why not take the most luxurious pork out there and turn it into my favorite BBQ sandwich? The result was next level. The rich marbling of the Iberico melted down into buttery pulled pork, and when topped with creamy coleslaw on a soft bun, it was the perfect bite.

In this recipe, I’ll walk you through:

• Why Iberico Coppa makes unforgettable pulled pork
• The ingredients you’ll need for pork, slaw, and sliders
• The best pellets to use for smoke flavor
• Step-by-step instructions from prep to plating
• Pro tips, FAQs, and a final hook to get you cooking

Let’s get started!

Why Make Iberico Coppa Pulled Pork Memphis Style?

Because this is pulled pork on another level. Iberico Coppa is incredibly marbled, and when smoked low and slow, all that fat renders into juicy, melt-in-your-mouth pork. Add a splash of BBQ sauce and a pile of slaw, and you’ve got the ultimate backyard sandwich.

• Unmatched Flavor – Iberico pork has a rich, nutty taste unlike anything from grocery store pork.
• Tender & Juicy – The marbling in Coppa makes it ideal for low-and-slow pulled pork.
• Perfect Sandwich Build – Slider buns, smoky pork, BBQ sauce, and creamy coleslaw—it doesn’t get better.

Ingredients

Meat

• 1 Campo Grande Iberico Coppa

Produce

• ½ head green cabbage (shredded)
• 1 carrot (shredded)
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar

Rubs & Seasonings

• 3 tbsp Rock’s Anytime Seasoning (or your favorite pork rub)
• 2 tbsp brown sugar (for wrap stage)
• BBQ sauce (your favorite for topping)
• Slider buns

Best Wood Pellets for Smoking Iberico Coppa

• Traeger Signature Series – A great all-around blend that complements pork beautifully.
• Applewood – Light and fruity, pairs perfectly with Iberico pork.
• Cherry – Adds color and a subtle sweetness to balance the richness.

Step-by-Step Instructions

Step 1: Prep the Coppa (15 minutes)

• Remove Coppa from vacuum seal and pat dry.
• Season generously with Anytime Seasoning.
• Let sit while you preheat the smoker.

Step 2: Smoke Low and Slow (5–6 hours)

• Preheat pellet smoker to 225°F.
• Place the Coppa directly on the grates.
• Smoke until the internal temperature reaches 170°F (about 4–5 hours).

Step 3: Wrap and Finish (2–3 hours)

• Remove from smoker and place in foil with 2 tbsp brown sugar.
• Return to smoker and cook until internal temperature hits 203°F.
• Remove and rest for at least 30 minutes.

Step 4: Make the Coleslaw (10 minutes)

• In a bowl, combine shredded cabbage, carrot, mayo, apple cider vinegar, and sugar.
• Mix until creamy and set aside in the fridge.

Step 5: Shred and Build Sandwiches (15 minutes)

• Shred the rested Iberico Coppa into pulled pork.
• Pile onto slider buns.
• Top with BBQ sauce and a scoop of creamy coleslaw.
• Serve immediately.

Key Steps Recap

• Season Iberico Coppa and smoke at 225°F to 170°F.
• Wrap with brown sugar and cook to 203°F.
• Rest, shred, and build sliders.
• Top with BBQ sauce and homemade coleslaw.

Pro Tips

1. Don’t Rush the Cook – Low and slow is the secret to juicy, pull-apart pork.
2. Rest Is Key – A 30-minute rest ensures the juices redistribute before shredding.
3. Balance with Slaw – The tangy crunch of coleslaw keeps the sandwich from being too rich.

Frequently Asked Questions

Q: What is Iberico Coppa?
A: Coppa is a highly marbled cut from Iberico pork, perfect for smoking and pulling.

Q: Do I need to wrap the pork?
A: Wrapping at 170°F with brown sugar helps push through the stall and adds sweetness.

Q: Can I use regular pork shoulder instead?
A: Yes, but you’ll miss the buttery flavor that makes Iberico special.

Q: How do I keep leftovers moist?
A: Store with a bit of BBQ sauce or pan juices in an airtight container.

Q: What’s the best bun for these sliders?
A: Soft slider buns or brioche rolls work perfectly.

Final Thoughts

This Iberico Coppa Pulled Pork Memphis Style recipe takes the classic BBQ sandwich and cranks it up to a whole new level. The Iberico’s marbling delivers flavor and tenderness that regular pork can’t match, and paired with coleslaw and BBQ sauce, it’s a perfect bite every time.

Ready to make it? Fire up your pellet smoker, grab a Campo Grande Coppa, and turn your backyard into Memphis BBQ heaven.