pork collar dry brined, rubbed and smoked over apple and pecan wood
Pulled pork makes a regular appearance at our dinner table and as a result there are plenty of opportunities to change things up and experiment. Pork shoulder is the most popular cut for pulled pork and rightly so. However this time I decided to give pork collar a try, also known as pork neck. I was really impressed with the result.
The meat from the collar is more dense than the shoulder so it takes a bit more pulling. I have seen people slice the neck and serve it up that way whether it be on burgers or straight to the plate. For this particular cut the outside of the collar was quite lean. Next time I will try to source one with a little more fat on the outside to give it that little more flavour.
- pork collar (approx 2kg)
- 2 tsp kosher salt for dry brining
- 1 tbsp coarsely ground black pepper
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cumin
- Season the collar with the kosher salt overnight (24 hours if possible).
- Combine the remaining ingredients and season the meat before cooking.
- Fire up your smoker and aim for a temperature of 250f.
- Put the collar in along with three chunks of you preferred wood (I used a combination of apple and pecan).
- When the internal temperature of the meat reaches 165f (or after 3 and a half hours) take a peak at the meat. You’re looking for a well formed bark, mahogany in colour with some cracks appearing the in the surface fat. If it looks similar to the image above then wrap the meat with a double layer of foil and return to the cooker.
- When the temperature of the meat reaches 195f take it out and allow to rest for an hour.
- Unwrap and pull the meat with 2 forks, bear claws, you’re hands (with gloves on) or whatever you like and serve.
As always pulled pork can be served in a variety of ways. This time around we served ours with our Apple Coleslaw and some Sriracha Mayonnaise. No secrets with the mayo, just a blend of Japanese Mayo and Sriracha hot suace. You can read my article on smoked pork shoulder here.