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

From $65.18

$11.00 per 1 Pound

weight

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

Iberico Hock Shoulder

Recipe Recomendations