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Iberico Hock Shoulder
Iberico Hock-On Shoulder (Skin Off, 5.5–6 lbs)
Bone-In • Collagen-Rich • Made for Low & Slow Smoking
This skin-off Iberico hock-on shoulder comes from smaller, well-finished hogs and weighs approximately 5.5–6 lbs. The attached hock adds depth, moisture, and rich gelatin, making this cut exceptionally well-suited for smoking or slow roasting.
With the skin removed, seasoning and smoke penetrate directly into the meat, producing a flavorful bark and tender, pull-apart texture.
Best Uses
  • Smoked low & slow
  • Pulled pork or rustic roasts
  • Tacos, sandwiches, and hearty plates
What to Expect
  • Deep pork flavor
  • Juicy meat with excellent texture
  • Gelatin-rich bites near the hock
  • Balanced bark and smoke absorption

Iberico Hock Shoulder

PriceFrom $106.71
$18.01 per 1 Pound
Quantity

  • Smoked Iberico Hock-On Shoulder (5.5–6 lbs, Skin Off)

    Low & Slow • Juicy • Pork-Forward

    This recipe is tailored specifically to a 5.5–6 lb shoulder, eliminating guesswork and long all-day cooks.

    Serves

    6–8 people

    Ingredients

    • 1 Iberico hock-on shoulder (skin off, 5.5–6 lbs)

    • Kosher salt

    • Fresh cracked black pepper

    • 1 tbsp smoked paprika

    • 1 tsp garlic powder

    • 1 tsp onion powder

    • Optional:

      • Apple cider vinegar + water (50/50) for spritzing

      • Flaky sea salt for finishing

    Prep (Recommended)

    • Pat shoulder dry.

    • Season generously on all sides with salt, pepper, paprika, garlic powder, and onion powder.

    • Let rest at room temperature 45–60 minutes
      (or dry-brine overnight, uncovered, for best flavor).

    Smoking Instructions

    Smoker Setup

    • Temperature: 250°F

    • Wood: Oak (primary), with a small amount of hickory or pecan

    • Water pan: Optional

    Step 1 – Smoke

    • Place shoulder on smoker, positioning the hock toward the heat source.

    • Smoke uncovered until internal temperature reaches 165°F.

      • ⏱️ Approximately 3½–4½ hours

    • Optional: Light spritz every 45–60 minutes to keep the surface tacky.

    Step 2 – Wrap & Finish

    • Wrap tightly in butcher paper or foil.

    • Return to smoker and continue cooking until:

      • 195–200°F for pull-apart pork

      • 185–190°F for sliceable but tender meat

    ⏱️ Additional 2–2½ hours

    Total cook time: ~6–7 hours

    Rest (Do Not Skip)

    • Rest wrapped 45–60 minutes

    • This ensures juicy meat and relaxed collagen

    Serve

    • Pull or slice meat as desired

    • Chop hock meat separately and mix back in for richness

    • Finish lightly with flaky sea salt if needed

    Why This Recipe Works for This Exact Cut

    • Sized for real-world shoulders

    • Skin-off allows better smoke penetration

    • Hock adds moisture and depth

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