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Help with pork collar

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Please advise me how to cook pork collar. I thought it was treated like a shoulder but after reading about it online I am afraid that it is best served cured, like a fine ham. If possible I would like to rub it overnight then cook it all day in a low oven but I don't want to ruin this cut of meat. Thanks.

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    1. It's actually (probably) the best cut for roasting. As I write this I have one in a brine (water, salt, rosemary, thyme, brown sugar, tabasco, onions, garlic, worcestershire, smoked paprika, a little vinegar), and I'm going to roast it over oak and hickory on Sunday, keeping the grill steady around 200F. I'm looking for and internal temperature upwards of 190F, whereby the collagen will have melted and the fat will baste the collar internally. I expect that it will be supremely juicy. However it's also a tender cut from certain breeds that have been cared for - mine's a mangalitsa - and I could serve it a nice medium as well. I just sliced off the side flap, grilled it and ate it 10 minutes ago. Nice and pink in the center and charred on the surface, it was tender and sublime.

      5 Replies
      1. re: almansa

        So I was running late and called a last minute audible. Went with the wood fire at about 300 and brought the collar to right around 140 internal temp. It was awesome.

        1. re: almansa

          Where do you get your mangalitsa?

          1. re: rjbh20

            It's from Heath Farms in Auburn, WA, but I got it from my meat purveyor.

            1. re: almansa

              I ended up cooking it like a pork shoulder and it was the best roast pork we ever tasted. I started with Kurobuta pork from Snake River Farms and that probably made all the difference in the world. I plugged it full of garlic cloves and sage (which I read somewhere online) salted and peppered it and put it in the fridge overnight. The next morning I slathered it with Grandma Alma's Sweet Hot Mustard (http://www.barnappetit.com/2009/04/al... ) and cooked it , uncovered at 250 degrees for about 8 hours. I sliced it thickly and served it with the rest of the heavenly mustard sauce, cole slaw and mashed potatoes. It was the uber comfort food meal and it absolutely melted in my mouth. I don't know it if was the cut of meat, the brand of meat or a combination of both but I take very little credit for the deliciousness that evolved. Pork collar is my new favorite cut of pork and I can't wait to play with it on the grill.

              1. re: greenstate

                It's fantastic cooked anywhere from medium to falling apart. I'm serving it to 50 people tonight. BTW, pork quality is always about the breed and husbandry, same as beef. After I cooked my last one, I sliced the leftovers into 1/4" medallions and pan fried them for breakfast. I think that was even better then the night before.