As an avid home cook and meat enthusiast, I’m always seeking out new and interesting cuts to experiment with in the kitchen. Lately I’ve become quite intrigued by the pork collar – but getting clear detailed information on this particular cut has proven tricky. That’s why I’ve taken it upon myself to get to the bottom of exactly what pork collar is, where it comes from, how to cook it, and why you should give it a try. Join me as I comprehensively demystify the pork collar!
What is Pork Collar?
Let’s start with the basics: what is pork collar? Quite simply, the pork collar is a cut of meat from the shoulder region of the pig. It’s known by a few other names, including pork neck fillet, neck-end pork, and center-cut boneless pork butt.
Technically, the pork collar is sourced from the shoulder portion that runs from the neck to the tip of the loin. It’s a triangular muscle that extends from the jowl at the top of the shoulder down towards the spine.
In the United States, most pork is broken into two pieces at the shoulder – a pork shoulder (also referred to as a “picnic shoulder”) and a pork butt or Boston butt. The pork collar is specifically described as a “center cut boneless pork butt”.
Compared to a traditional pork butt the pork collar is smaller, averaging around 4 pounds. But it contains a prized section of the “money muscle” found in pork butts and shoulders. I’ll explain more about the money muscle and its merits soon!
Collar vs. Butt: What’s the Difference?
Since the pork collar comes from the pork butt, it’s easy to get confused between these two cuts Let’s clarify the distinctions
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Pork butt refers to the upper portion of the shoulder. It contains blade bone, part of the arm bone, and some thick fat cap.
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Pork collar is cut from the center of the butt. It’s boneless, leaner, and comprises mainly meat and marbling.
While both come from the shoulder, the pork collar is more specific sub-primal cut. You can think of it as a petite pork butt without bones, rendered fat, or tougher muscles.
Why Cooks Love the Money Muscle
Earlier I mentioned the “money muscle” found in pork collars. This refers to the supraspinatus muscle that runs through the shoulder. It’s valued for its extensive marbling, which keeps the meat tender and full of flavor. The name comes from competitive barbecuers who often utilize just this muscle when turn in pork shoulders for judging.
The money muscle has a milder flavor and more delicate texture compared to other shoulder muscles. It can be cooked to a lower temperature while remaining moist. All these attributes make the money muscle a clear winner!
Since the pork collar contains a generous portion of the money muscle, it inherits the same desirable qualities that make the meat incredibly tasty.
Benefits of Cooking with Pork Collar
Now that we’ve broken down exactly what pork collar is, let’s explore why it’s such a great cut to cook with:
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Packed with flavor – The abundant marbling gives pork collar impressive taste and moisture.
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Lean and meaty – With less fat and connective tissue, it’s leaner than a traditional butt.
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Budget-friendly – At under $3 per pound, pork collar offers great value.
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Versatile cooking – It shines roasted, braised, grilled, smoked, or sliced into steaks.
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Hard to overcook – The fatty marbling keeps it tender when cooked thoroughly.
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Shreds easily – The meat fibers break down perfectly for pulled pork.
For an inexpensive cut that excels in everything from quick grilling to low-and-slow smoking, look no further than the pork collar!
Step-by-Step Guide to Cooking Pork Collar
Preparing juicy, full-flavored pork collar is easy when you follow a few simple steps:
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Keep the fat cap – Leave on some of the exterior fat cap to add moisture during cooking.
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Season generously – Coat the meat in a dry rub, marinade, or both to boost flavor.
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Sear the fat cap – For extra crispness and caramelization, sear the fat cap before roasting or braising.
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Cook to 145oF – Roast, braise, or smoke the pork collar to an internal temperature of 145oF.
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Rest before slicing – Let meat rest at least 10 minutes to retain juices.
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Slice across the grain – Cutting against the grain ensures the most tender bite.
For more detailed cooking instructions and timing, check out my complete step-by-step pork collar recipe guide here.
Incredible Pork Collar Recipe Ideas
With its versatility, the pork collar truly shines across a wide span of cooking techniques and global cuisines. Here are just a few of my favorite ways to savor this underappreciated cut:
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Crispy roasted pork collar – Seasoned with just salt and pepper, the pork collar’s natural fattiness creates incredibly crispy, crackling skin when roasted in a hot oven.
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Rosemary balsamic pork collar – The rich meat stands up to bold Mediterranean flavors like garlic, rosemary, lemon, and balsamic vinegar.
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Cola-braised pork collar – Inspired by Southern barbecue, braising the pork collar in cola, broth, and spices makes it melt-in-your-mouth tender.
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Pork collar banh mi – Sliced pork collar, pickled daikon and carrots, cilantro, and spicy aioli come together for an amazing Vietnamese sandwich.
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Italian pork collar sandwiches – Shredded pork collar gets the Italian treatment with provolone, roasted peppers, and pesto on crusty ciabatta rolls.
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Pork collar ramen – Thin slices of ginger-soy braised pork collar on top of a steaming bowl of noodles and broth makes for comfort food magic.
With minimal prep, the pork collar adapts incredibly well to flavors from barbecue to Latin spices to Asian sauces. Don’t be afraid to get creative!
Frequently Asked Questions About Pork Collar
If you’re new to cooking pork collar, chances are you still have some questions about this underrated cut. Here I’ll tackle some of the most common FAQs:
Q: Is pork collar the same as pork shoulder?
A: Not quite. Pork collar is cut from the center portion of the pork butt/shoulder. The terms aren’t interchangeable, but the cuts are closely related.
Q: How much fat does pork collar have?
A: Pork collar is leaner than a pork butt, but still has a good amount of marbling and some external fat cap. The fat content keeps the meat moist and flavorful.
Q: What’s the best way to cook pork collar?
A: Roasting, braising, grilling, and smoking are all great options. The key is cooking it gently to medium doneness so it stays tender and juicy.
Q: Can you braise and shred pork collar?
A: Absolutely! Pork collar’s marbling allows it to become fork-tender after low, slow braising. From there, it easily shreds for dishes like carnitas tacos or pulled pork sandwiches.
Q: How long should you cook a 2 lb pork collar?
A: For a 2 lb boneless pork collar, cook to 140-145oF internal temperature. At 350°F this takes around 1 hour 15 minutes to roast or 2-3 hours to braise.
Time to Try This Tantalizing Cut!
Well, there you have it – everything you could possibly need to know about the pork collar! From where it’s cut and how it compares to other cuts to recipe ideas and FAQs, I aimed to leave no stone unturned in thoroughly explaining this amazing yet underutilized meat.
Here’s a quick summary of why every meat-loving home cook should be cooking with pork collar:
- Prized “money muscle” stays juicy when thoroughly cooked
- Lean yet impressively marbled for richness
- More affordable than pork loin or tenderloin
- Shines across countless cooking methods
- Easily shreds for pulled pork or tacos
I don’t know about you, but I’m ready to grab a pork collar next time I’m at the butcher and finally give this cut the love it deserves! I hope I’ve inspired you to step outside your pork cooking comfort zone. Happy cooking!