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Crackling Coppa Roast with Fennel and Onions

This recipe prepares a succulent bone-in pork shoulder, cured with an aromatic salt and sugar rub, then slow-roasted with sweet fennel and onions. The method focuses on developing a crispy, crackling fat cap while keeping the meat incredibly tender and flavorful. It's a robust dish, perfect for feeding a crowd, delivering a delicious balance of savory pork and caramelized vegetables.
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Total Time 9 hours 45 minutes
Servings: 12 people
Course: lunch/dinner
Cuisine: Italian
Calories: 8162.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup Diamond Crystal kosher salt
  • 1/2 cup packed light brown sugar
  • 1 tablespoon fennel seeds toasted and crushed
  • 1 tablespoon crushed black peppercorns
  • 1 tablespoon crushed red pepper
  • 1 8- to 10-pound bone-in pork shoulder (Boston butt) with a thick fat cap
  • 6 cups sliced yellow onion
  • 7 cups sliced fennel

Equipment

  • 1 Large Roasting Pan Or a Dutch oven large enough for the pork shoulder
  • 1 Mixing Bowl
  • 1 Mortar and Pestle Alternatively, a spice grinder for crushing seeds and peppercorns
  • 1 Sharp Chef's Knife For scoring the fat cap and carving
  • 1 Meat Thermometer For accurate temperature readings

Method
 

  1. In a mixing bowl, combine the Diamond Crystal kosher salt, light brown sugar, toasted and crushed fennel seeds, crushed black peppercorns, and crushed red pepper to create the rub.
  2. Score the thick fat cap of the bone-in pork shoulder in a crosshatch pattern, cutting through the fat but not into the meat, then pat the pork dry thoroughly with paper towels.
  3. Generously rub the prepared spice mixture all over the pork shoulder, ensuring it adheres well, especially working it into the scored fat.
  4. Place the seasoned pork in a roasting pan or on a wire rack set over a tray. Refrigerate, uncovered, for 8-12 hours (or overnight) to allow the rub to penetrate and dry the skin.
  5. Remove the pork from the refrigerator at least 1 hour before roasting to bring it closer to room temperature. Preheat your oven to 300°F (150°C).
  6. Spread the sliced yellow onion and sliced fennel evenly in the bottom of a large roasting pan, creating a bed for the pork.
  7. Place the pork shoulder, fat cap up, directly on top of the vegetables in the roasting pan. Roast for 4-5 hours, or until the internal temperature reaches 195-200°F (90-93°C) and the meat is very tender.
  8. Increase the oven temperature to 400-425°F (200-220°C). Continue roasting for an additional 20-30 minutes, or until the fat cap is deeply golden brown and crackling.
  9. Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes before carving.
  10. Slice the tender pork and serve with the caramelized fennel and onions from the pan, spooning any accumulated pan juices over the top.

Notes

Achieving a truly crackling skin requires thorough drying of the fat cap after salting and a finishing blast of high heat. Ensure the scoring goes through the fat but not into the meat to prevent moisture loss. The long brining period is crucial for tenderizing and infusing flavor throughout the pork shoulder. For optimal tenderness, cook to an internal temperature of 195-200°F (90-93°C) before the final high-heat crisping. Resting the roast for at least 20-30 minutes after cooking allows juices to redistribute, ensuring a succulent result. The aromatic fennel and sweet onions beautifully complement the rich pork, caramelizing into a delicious bed for the roast.