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Pork collar

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    Pork collar

    At our local store I noticed a package marked pork collar. Never heard of it before. Has anyone cooked one of these before?

    #2
    Thanks for the post. I googled Pork Collar. There is information on this cut.
    I just may have to give it a try.
    Pork collar/neck fillet | Professional Secrets

    Comment


      #3
      Very good cut. Treat it like the butt, it is what is referred to as the money muscle if I remember correctly. Have bought several from SRF. I usually pull it at about 160-180F cube it and use it in chili.

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        👌👍

      • theroc
        theroc commented
        Editing a comment
        +1

      #4
      Frequently when I get pork butts, I liberate the collar (AKA Coppa, AKA money muscle) and smoke it at 225º-250º either on the rotisserie or BGE. Pull at about 160º-170º IT and slice.

      The collar is a great cut.

      Click image for larger version  Name:	raw.jpg Views:	0 Size:	56.3 KB ID:	1021619

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      Oops, just realized sliced collar is not the same one as the other 2 pictures. Both were collars cut from grocery store butts and cooked on kettle with rotisserie though.
      Last edited by johnec00; April 23, 2021, 01:00 PM. Reason: Added oops statement

      Comment


      • jerrybell
        jerrybell commented
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        Pretty sure we wouldn't have known they weren't the same if you hadn't told us.

      #5
      The depth of AR, thanks Johnny, amazing!

      Comment


        #6
        One of my most favorite cuts. I like them as steaks with a nice sear in CI. I like them as roasts either on the grill or oven. I like them in a box! I like them with a fox! Now I want a coppa roast. Dang it! Looks fantastic!

        Comment


        • willxfmr
          willxfmr commented
          Editing a comment
          Never tried fox. They good eating?

        #7
        Sonny's BBQ in Florida has used this cut for their smoked, sliced pork for many years and it is/was amazing - flavorful and moist. I'm trying my first one tomorrow on my MAK 2 star pellet smoker. Got it from Heritage Cheshire Farms here in NC.
        johnec00 - Thanks for the tip on what temp to pull it. I was originally thinking since it's the "money muscle" in a pork shoulder, I was going to cook it to about 205 internal like when I do the shoulder or butt. Would hate to overcook it.

        Comment


        • JakeT
          JakeT commented
          Editing a comment
          I’d only go to 160 maybe 180 on that as ofelles stated above. Whenever I do shoulder steaks I only go to 165 and they’re delish.

          The above is if you intend on slicing, not pulling.
          Last edited by JakeT; May 1, 2021, 03:40 PM.

        #8
        Thanks JakeT.
        Dry brined it last night, dry rub on this morning and just started her at 235F and going to pull it at 165 internal and slice.

        Comment


          #9
          How did it turn out, dsevvy ?

          Kathryn

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