char sui pulled pork

char sui pulled pork

char sui pork collar cooked low n slow

Pork collars are great for pulled pork. Typically, pulled pork is made with the shoulder of the pig however the advantage of using a collar is they cook in just over half the time as a shoulder. Another plus is there is usually no trimming required, just a little rub and into the cooker.

I first came across the idea of barbecue char sui pork on where the author Meathead has a recipe for Chinese Ribs. The ingredients used here are a little different from Meathead’s and whilst the ingredients are similar to that of the average char sui recipe, at the time Marina was on a low FODMAP diet so I adjusted to suit. Needless to say we were really happy with the result.


for the collar

  • pork collar, approx 2kg
  • salt (preferably kosher)
  • coarsely ground black pepper
  • paprika

for the char sui sauce

  • 2 tbsp maple syrup
  • 1 1/2 tbsp soy sauce (we use the gluten free variety)
  • 2 tsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 tbsp coconut sugar
  • 1/4 tsp tandoori food colouring (optional)


  1. Fire up your cooker to 275f.
  2. Prepare the rub for the collar by mixing together 1 tbsp kosher salt, 1 tbsp black pepper and 2 tsp of paprika.
  3. Season the collar with the rub.
  4. If you’re cooking with charcoal add some wood chunks to the coals and add the collar to the cooker.
  5. Once a nice bark has formed on the collar begin to spritz every 45 minutes or so*.
  6. Once the internal temperature of the collar reaches 190f begin lightly brush the collar with the char sui sauce. Aim to do this twice more, the last time being just before taking the collar off the cooker for resting – when the internal temperature of the pork reaches around the 200f mark.
  7. Allow the pork to rest before pulling. Then mix through some maple syrup or honey to make it extra sweet and sticky.

Enjoy your Char Sui Pulled Pork. Great served with an Asian Style Coleslaw or in burgers with slaw and mayo.

* For spritzing you have many options. I typically like to use a 50-50 mix of fruit juice and water or some type of vinegar and water. For this cook Marina was on a low FODMAP diet which reduces the options of what fruit juice you can use so I used cranberry.

char sui pulled pork with serious eats asian slaw
char sui pulled pork with serious eats’ Asian slaw and ginger peanut dressing