Pork collar

[Starsky]

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

[bbqLuv]

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

[ofelles]

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.

[FireMan]

👌👍

[theroc]

+1

[johnec00]

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.







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.

[jerrybell]

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

[FireMan]

The depth of AR, thanks Johnny, amazing!

[SheilaAnn]

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!

[willxfmr]

Never tried fox. They good eating?

[dsevvy]

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.

[JakeT]

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.

[dsevvy]

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.

[fzxdoc]

How did it turn out, dsevvy ?

Kathryn