pork collar dry brined, rubbed and smoked

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 I also like to use pork collar. Collars, are bone free and smaller than shoulders (also known as the Boston Butt) so if time is an issue grab a collar instead.

The one in these photos was cooked at 300f/150c and took 6 hours although I usually aim to cook at around the 275f/135c mark. As always with the bigger cuts timing can come down to a lot of factors including thickness, fat content and the structure of the muscle itself. I’ve had collars that have taken 8 hours so give yourself a buffer and prepare for an 8 to 9 hour cook.

Because the collar is bone free you can actually slice it and serve it up as steaks whether it be on burgers or straight to the plate with sides. If you want to take it a step further pull the collar off when the internal temperature reaches the 190f/88c mark, cover and rest for half an hour then slice into steaks and sear them over high heat. The collar will already be well seasoned however if you mix up a quick rub with the ingredients listed below minus the salt you can add some to the steaks prior to searing to get a nice crust happening.

ingredients

• pork collar (approx 2kg)
• 2 tsp kosher salt for dry brining
• 1 tbsp coarsely ground black pepper
• 1 tbsp paprika
• 1 tbsp brown sugar
• 2 tsp garlic powder
• 1 tsp ground cumin

directions

1. Season the collar with the kosher salt overnight (24 hours if possible).
2. Combine the remaining ingredients and season the meat before cooking.
3. Fire up your smoker and aim for a temperature of 275f/135c.
4. Put the collar in along with three chunks of your preferred wood.
5. When the internal temperature of the meat reaches 170f/77c (or after 4 hours) take a peak at the meat. You’re looking for a well formed bark, mahogany in colour with some cracks appearing in the surface fat. At this point you have the option of wrapping the meat in foil or butcher’s paper, particularly if you’re pushed for time. If you’re not wrapping, give the collar a spritz with apple juice/apple cider vinegar or even water every 45 minutes or so until done.
6. When the temperature of the meat reaches 200f/93c take it out and allow to rest (wrapped) for at least an hour.
7. Unwrap and pull the meat with 2 forks, bear claws, you’re hands (with gloves on!) or whatever you like and serve. Add a little barbecue sauce and honey to give it a kick along in flavour.

As always pulled pork can be served in a variety of ways from burgers to straight up with sides. Have a look at our Apple Coleslaw, Bacon and Broccoli Salad or our Potato Salad or some sides ideas. You can read my article on smoked pork shoulder here.