Pairs well with: 'The Rub'
All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.
Cut: Iberian Pata Negra Pork Shoulder
Preferred Cooking Method: Second City Prime's preferred cooking method for the Iberico Pork Shoulder/Collar is to smoke it. The optimal smoker temperature for this meat is 250 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.
Preferred Cooking Time: The shoulder should be smoked at 250 degrees fahrenheit with the fat cap up until the meat reaches an internal temperature of 200 degrees fahrenheit. Make sure to season well for some tasty results.
Wine Pairing: German Riesling
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