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 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 alongside 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. Ideas in Food: Great Recipes and Why They Work, Maximum Flavor: Recipes That Will Change the Way You Cook, Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table.
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