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First Pork Collar

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    First Pork Collar

    Totally undecided how to cook.... low and slow or grilled. Fate dictated grilled as I did not have time to monkey with low and slow. It came out way better than I hoped. My basic rub let sit to room temp and grilled at 500f. A little nervous bout tough, drying out, flavor but it came out really really good. Cuts were little better than 1" thick. I like to think of it as a pork ribeye without a bone. Anyone else use this cut routinely?

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    No pix, no cook!

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      #3
      I use it for a pork Verde Chile sometimes. Always comes out great. I have smoked it to about 140F then cubed it and threw it in the chile to finnish and I have just seared it and cooked with the chile.

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