A delicious grilled pork coppa steak recipe made using a whole coppa roast cut into thick steaks and then cooked on a charcoal grill. A whiskey garlic butter mop sauce is used to add savory flavors and keep the meat tender and juicy.
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We are sooo excited to share this grilled pork steak recipe using a coppa roast from our friends over at Porter Road. These steaks are cooked on a charcoal grill and basted in a mop sauce. One of our favorite things about this recipe is that it gives us an opportunity to do something different with our favorite cut of meat.
The step-by-step instructions are so easy to follow, even if it’s your first time grilling coppa roast. We found that the best way to cook a whole coppa roast is to cut them into thick steaks, and then cook them on the grill over hot coals.
What we love about this recipe
EASY RECIPE – Step-by-step guidance on prepping the meat, grilling, and making the mop sauce ensures that even novice cooks can follow along.
BEST FLAVOR – This cut of pork is known for its marbling and tenderness, resulting in juicy and flavorful steaks when grilled.
What is Coppa Steak?
Coppa is arguably the best part of the pork shoulder. Known as the “money muscle”, it’s often used BBQ competitions because it’s meaty and has great flavor. Coppa is cut from the pork butt or top of the shoulder, and results in juicy, tender pork steaks when cooked properly. You can also braise or roast coppa for a flavorful pork recipe.
Where to Buy
Some grocery stores may carry coppa roast. We got ours from Porter Road, an online butcher shop that provides high-quality, pasture-raised meats sourced from small American farms.
Pasture-raised pigs produce more flavorful pork with a deeper color due to their diverse, nutrient-rich diet, increased exercise, and lower stress levels, which enhance muscle development and fat quality. These factors result in firmer, well-marbled meat with improved taste and texture compared to conventionally raised pork.
We’ve wanted to collab with Porter Road for a long time because of their commitment to sustainable farming practices, humane animal treatment, and no use of antibiotics or hormones. They offer a variety of cuts, including beef, pork, and chicken, all hand-cut by skilled butchers.
Porter Road meats are available for nationwide delivery, so you can get premium meats shipped right to your doorstep. We also love that they carry different cuts we may not be able to get at our local grocery store.
Be sure to sign up for the Porter Road Newsletter and get 10% off today! Use the code BETTER10.
Ingredients
- 4 1/2 to 5 pounds Coppa Roast, thawed (ships frozen from Porter Road)
- Kosher salt
- Ground black pepper
Mop Sauce
- 1/2 cup butter
- 1/2 shallot, finely diced
- 2 garlic cloves, sliced
- 2 tablespoons whiskey or bourbon
- 1 teaspoon lemon juice
Coppa Pork Steak Recipe
- Prep the Meat: Slice the coppa roast into 1 1/2 to 2-inch thick steaks. Season with kosher salt and ground black pepper (don’t forget to get the sides of the pork steaks).
- Grill the Steaks: Preheat your grill to medium-high heat. Place pork steaks on the grill grates. Flip the steaks every 2 minutes, basting with the mop sauce in between flips.
- Check the Temperature: For the best results, continue grilling and flipping until the pork shoulder steaks have a nice sear and the internal temperature of the steaks reaches 135°F. Once they hit 135°F, baste one last time and cook until it reaches a minimum internal temperature of 140°F on a meat thermometer. The cooking time ranges between 8 to 10 minutes.
- Rest and Serve: Remove bbq pork steaks from the grill. Let them rest for 5-10 minutes before slicing and serving.
How to Make Mop Sauce
- Melt the Butter: In a small saucepan, melt the butter over medium heat.
- Sauté Aromatics: Add the finely diced shallot and sliced garlic to the melted butter. Sauté until the shallot is soft and the garlic is fragrant, about 2-3 minutes.
- Add Whiskey and Lemon Juice: Stir in the whiskey or bourbon and the lemon juice. Continue to cook for another 1-2 minutes, allowing the flavors to meld together.
- Finish and Use: Remove the sauce from heat. Use the mop sauce to baste your grilled pork steaks while grilling.
Recipe Tips
- Flip Frequently: Flip the steaks every 2 minutes to cook them evenly and prevent burning.
- Basting: Baste the steaks with a flavorful mop sauce (like the whiskey garlic butter mop sauce) during grilling to keep them moist and add extra flavor.
- Temperature Check: Use a meat thermometer to ensure the internal temperature reaches 140°F for perfect doneness.
- Resting: Let the steaks rest for 5-10 minutes after grilling. This allows the juices to redistribute, making the meat more tender and flavorful.
What to Serve with Coppa
Grilled Pork Coppa Steak Recipe
Ingredients
- 4 1/2 to 5 pounds Coppa Roast thawed (ships frozen from Porter Road)
- Kosher salt
- Ground black pepper
Whiskey Garlic Butter Mop Sauce
- 1/2 cup butter
- 1/2 shallot finely diced
- 2 garlic cloves sliced
- 2 tablespoons whiskey or bourbon
- 1 teaspoon lemon juice
Instructions
Whiskey Garlic Butter Mop Sauce
- In a small saucepan, melt the butter over medium heat.
- Add the finely diced shallot and sliced garlic to the melted butter.
- Sauté until the shallot is soft and the garlic is fragrant, about 2-3 minutes.
- Stir in the whiskey or bourbon and the lemon juice.
- Continue to cook for another 1-2 minutes, allowing the flavors to meld together.
- Remove the sauce from heat.
- Use the mop sauce to baste your pork steaks while grilling.
Grilled Pork Steak Recipe
- Slice coppa roast into 1 1/2 to 2-inch thick steaks. Season generously with kosher salt and ground black pepper, ensuring all sides of the steaks are coated.
- Preheat grill to medium-high heat. Place the pork steaks on the grill grates.
- Flip the steaks every 2 minutes, basting with whiskey garlic butter mop sauce after each flip. Continue grilling and flipping until the pork steaks have a nice sear.
- Check the internal temperature of the steaks. Once they reach 135°F, baste one last time.
- Cook until the internal temperature reaches a minimum of 140°F. The total cooking time should be between 8 to 10 minutes.
- Remove the pork steaks from the grill. Let them rest for 5-10 minutes. Slice and serve.
These coppa steaks were really good. I think next time I’ll cook them hot and fast, or maybe smoke them and then braise in like onions and beer. Not sure but definitely going to cook these again!