char siu pork collar cooked low n slow

Pork collars are great for pulled pork. Typically, pulled pork is made with the shoulder (aka the Boston Butt) however the advantage of using a collar is they cook in less time plus there is less wastage. Another plus is there is usually no trimming required, just a little rub the night before and into the smoker.

I first came across the idea of barbecue char sui pork on Amazing Ribs 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. I’ve since added Hoisin sauce to the recipe.

ingredients

for the collar

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

for the char siu 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 tbsp Hoisin sauce
• 1/4 tsp tandoori food colouring (optional)

directions

1. Fire up your cooker aiming for 275f/135c.
2. Prepare the rub for the collar by mixing together 1 tbsp kosher salt, 1 tbsp black pepper and 2 tsp of paprika and season the collar with the rub. If possible do this 24 hours in advance to allow the salt to penetrate the meat, dry brine it in other words.
3. If you’re cooking with charcoal add some wood chunks to the coals and add the collar to the cooker.
4. Once the internal temperature of the collar reaches 180f/82c lightly brush the collar with the char sui sauce. Aim to do this every 40 minutes until the internal temperature of the pork reaches the 200f/94c mark.
5. Allow the pork to rest before pulling. Then mix through some maple syrup or honey along with some Hoisin sauce to make it extra sweet and sticky. About 1 tablespoon of each.

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