Sliced pork collar

[Red Man]

I got a few pork collars from SRF a few weeks ago. I used two for pulled pork, which was delicious. I think I’d like to make sliced pork with the other one. I’m using a kettle plus SnS. I’m thinking of maybe taking it off at 185-195 internal temp, but I’m not sure exactly. I’m thinking I’d like to thinly slice it for sammiches. Any one done this before, or have any suggestions?

[Fire Art]

After figured out what it was I would cook about 175 and slice thin sounds delicious

[Obi-Dan]

I’d never heard of this cut so I started reading about it. Found a recipe on Saveur that says to cook to 140 and one on the Traegger site that says cook to 160.

[Red Man]

After figured out what it was I would cook about 175 and slice thin sounds delicious

175 sounds reasonable. I don’t think I’d go any lower. It should slice nicely and the fat will not all have melted. I cooked the last one to 203. It pulled nicely. All the fat had melted, and it was very juicy. I didn’t get a pulled pic, but here’s before and during cooking pics.

[nickgutnick]

Looks delicious!

[Red Man]

Well...it came out pretty well. I cooked it to 178 and cambro’d it for an hour. Served it sliced with cornbread, potato salad, and spicy dill pickle spears. I decided not to go for sammiches. I figured I’d use the leftovers to make Cuban sandwiches.

[Mr. Bones]

Looks delicious, both pre cook, an post!
Nice job, brother!

[Sweaty Paul]

Looks delicious!