Kamado Iberico Pork Chops

Kamado Iberico Pork Chops
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Cooking Iberico Pork Chops is a very special treat. It’s a succulent cut of pork which is extremely tender. Often compared to wagyu beef, Iberico pork is a naturally marbled meat.

I cooked my Iberico pork chop using the reverse sear method using my Kamado Bono Picnic. I cooked it low and slow over indirect heat to start. Once it reached the correct internal temperature, I opened the vents and seared the outside on a high heat.

About Iberico Pork

Iberico pork comes from Pata Negra pigs, a unique breed that’s native to Spain. Because they feed solely on acorns and are genetically blessed, they have lots of fat which marbles through the meat. Similar to Kobe beef, when cooked, the fat renders down making it wonderfully buttery and tender. Iberico pork comes from the same breed of pig from which Jamon Iberico, or Iberico ham, is produced.

I bought my Iberico pork chop from Dunnes Stores, but it’s also available from specialised butchers, like Higgins Butchers in Dublin 13.


Iberico Pork Chop RUB RECIPE

When I cook Iberico pork, I keep my rub really simple. So, I use just two ingredients: sea salt and freshly cracked pepper. This allows the special flavour of the Iberico to shine. Identical to my tomahawk steak rub recipe, it’s uncomplicated and will compliment any cut of steak or pork chop.

  • 50% sea salt
  • 50% freshly cracked pepper


The well seasoned Iberico Pork Chop on my Kamado Bono Picnic
The well seasoned Iberico Pork Chop on my Kamado Bono Picnic



  1. Sparingly apply the salt and pepper dry rub and rest for 2 hours at room temperature
  2. Fill your kamado with charcoal, light and aim for a temperature of 110°C (225 °F)
  3. Configure the kamado for indirect cooking
  4. Place the Iberico pork chop on the grill grate, turning occasionally, until it reaches an internal temp of 52 °C (125 °F)
  5. At 52 °C (125 °F), remove from the grill and wrap in some foil
  6. Remove the heat deflector and open the top and bottom vents fully to crank up the heat as high as you can
  7. Once the temperature has stabilised, put the pork chop back on the direct heat for 1 min per side with the lid closed. This will give your Iberico pork chops a delicious char flavour
  8. Take it off the grill, cover with foil and allow to rest for a few minutes (1 min per 100g)
  9. Eat and enjoy!


The Iberico Pork Chop is cooking over direct heat
The Iberico Pork Chop cooking nicely over direct heat


TIPS FOR COOKING Iberico Pork Chops

  • Use digital thermometer to check the internal temperature of your pork