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?
Announcement
Collapse
No announcement yet.
Sliced pork collar
Collapse
X
-
Club Member
- Feb 2016
- 474
- Jersey Village, TX
-
Smoker: PBC
Grill: A 20-year-old Webber 22.5" Kettle with a Slow and Sear
Thermometers: A Maverick ET732, A Thermapen, a few miscellaneous thermometers
Misc: I just seem to keep buying things.
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.
Comment
-
Originally posted by Fire Art View PostAfter figured out what it was I would cook about 175 and slice thin sounds delicious
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment