Kurobuta Pork Collar

TCT · January 2016

I have one of these coming from Snake River Farms (never cooked one before) and was planning on treating it like a butt/shoulder for pulled pork. Just wondering if you all would cook it that way or do something different?? Thanks!!

theyolksonyou · January 2016

@Grillmagic I believe has cooked them. Might look at his threads.

gdenby · January 2016

Please document whatever you do. Pics of the raw piece, if you can. It seems like there are a large number of cuts that are lumped into "collar."

My guess is that it can make a very tender bit of PP, or a fine piece of cured bacon-like pork.

northGAcock · January 2016

Copied from one of my earlier post....

First, you are in for a treat. I have not had SRF collors, but if they are better than the ones my butcher cuts......it will be off the chart.

There are 3 ways i know to prepare, two of which I have done. They are as follows:

Season and go low and slow as you would a butt. You will not need to reach 195 however for tenderness. I pull at 175 -180 and rest. I then cut them into steak size portions, and do one of two things. Plate an eat....or pan sear on both sides with a little butter olive oil mix to add a little crunch to the outside texture. (I have had both ways). I use maple wood for my smoking, but use what you prefer with butts. Leftovers are easily shredded for other uses.
Cut the roast into 4 nice think steaks. I season with some brown sugar and some butt rub of my choice. Grill on both sides until you reach internal temp of 145. Rest and eat. (This is my preference in cooking methods, however I recommend the roasted approach for your first time. I discovered this approach as my butcher cut them this way by accident.)
Season and braise in a cast iron dutch oven. (I have not tried this and would be most interested in your results if you try this method)

Will need some pictures. All the best.

Grillmagic · January 2016

I cooked 2 of them low and slow for pulled pork and they were VERY fatty, I still have one left and will either slice it really thin and grill it hot and fast for sandwiches or cut it in too steaks. Not sure if it was my roasts but If I had to do over I would not use them for pulled pork. By the way I am a BIG SRF fan.

TCT · February 2016

Finally was able to cook this SRF pork collar. SWMBO wanted pulled pork, so that's how I cooked it. Was really good but must admit, not sure it was that much better than a regular Boston Butt. Took 6.5 hours to get to IT of 190. cooked 220-240 grid temp but bumped up for the last hour.

Image: https://us.v-cdn.net/5017260/uploads/editor/ce/ifetqalr121p.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/d3/unczy0tpvz92.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/a4/jlsscxiwf2wm.jpg

northGAcock · February 2016

Craig, I have to agree with you, pulled pork is not the best use of this cut. That said, its not a bad use of leftovers though.

Kurobuta Pork Collar

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