Pork collar

[Mani]

Hi,

I have a 4lb pork collar, but not too sure as to the cooking method. I'm thinking pulled pork...

Should I view this in the same way as a pork butt? Using identical I.T etc?

The collar has little surface fat, is this a problem as I don't have a lot of experience with butts.

Thanks in advance for advice.

[muebe]

Pork Collar is the neck meat of the pig. It has a good fat content so it should be good for a long smoke and pulling. I say give it a try and let us know how it turns out ;)

[mikecorn.1]

Ditto. Would love to see it when done :)


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[Mani]

I will do chaps.

Any pointers on my method;

Am thinking of using a mustard coat first...  I don't have any 'yellow' mustard so will use Dijon as it has, like yellow, a higher vinegar ratio than English mustard.  Follow that with a rub, smoke at 220 till the I.T is 193 then rest and pull.

Cheers.

[mikecorn.1]

Heck you could even go to 225' and 195' ;D


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[Mani]

Thanks Mike, I may well do just that!

[Mani]

The Story so far...



I had a couple of racks of Beef short ribs that I thought I would pop in with the collar.  I used a more herby rub on the beef ribs, with Rosemary, Marjoram, Thyme and parsley with the usual Paprika, cumin etc.



and the Pork collar I did in Dijon mustard and a pork rub;



the ribs came out after three hours;



they have gone back in aluminium foil for a few hours with the pork collar.

[mikecorn.1]

Looking good so far!


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[Smoker John]

I agree, looking good

[Mani]

The Pork collar took quite a while to cook...  It took 14 hours to get to 195, by which time I had only just come back from the pub, so I popped it in foil, towel and in the coolewr overnight;

[muebe]

Looks like it pulled just fine  :)

[mikecorn.1]

That collar came out nice.


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[Mani]

Just finished it off. It was beautiful. Thanks for the tips chaps!