Jerome D.
TVWBB All-Star
Greetings, my fellow BBQ friends! I've got something a little different to share today - a Snake River Farms kurobuta pork collar. For those who are unfamiliar with this cut of pork, the SRF website says "The collar is cut from the shoulder portion that runs from the neck to the tip of the loin." Basically, I treated the collar similar to a pork shoulder butt, paying extra attention during the cooking since the last thing I want to do is ruin a nice piece of Berkshire pork. And on to the photos...
Here are a few photos of the uncooked collar. Before seasoning it with rub, I slathered the surface with a mixture of yellow mustard, Worcestershire sauce, and hot sauce. Today's seasoning of choice was Dizzy Pig Crossroads, a rub which I'm really starting to like.
Some action shots of the cook, which was done on the Performer with lump charcoal and peach wood at 275°F for about 6 hours. Wrapped in butcher paper at about the 5 hour mark, and pulled from the grill at an internal temperature of approximately 185°F.
Just for the heck of it, I decided to serve the pork collar sliced instead of pulled. Made some sandwiches with the slices piled high covered in Blues Hog Tennessee Red sauce. Pretty much everything I could ever want in a pork sandwich - very tender, juicy, and great natural pork flavor. Definitely some of the best pork sandwiches I've made in a while, so I was able to breathe a sigh of relief by not messing up a high quality cut of heritage breed pork.
Here are a few photos of the uncooked collar. Before seasoning it with rub, I slathered the surface with a mixture of yellow mustard, Worcestershire sauce, and hot sauce. Today's seasoning of choice was Dizzy Pig Crossroads, a rub which I'm really starting to like.
Some action shots of the cook, which was done on the Performer with lump charcoal and peach wood at 275°F for about 6 hours. Wrapped in butcher paper at about the 5 hour mark, and pulled from the grill at an internal temperature of approximately 185°F.
Just for the heck of it, I decided to serve the pork collar sliced instead of pulled. Made some sandwiches with the slices piled high covered in Blues Hog Tennessee Red sauce. Pretty much everything I could ever want in a pork sandwich - very tender, juicy, and great natural pork flavor. Definitely some of the best pork sandwiches I've made in a while, so I was able to breathe a sigh of relief by not messing up a high quality cut of heritage breed pork.
