At a glance
Season a pork collar with a sweet barbecue rub and smoke it at 250°F for about 3 hours until the bark sets. Wrap it with apple juice and butter and keep cooking until it reaches about 185°F to 190°F, then rest it for 30 minutes and slice it. For pulled pork, take it to 200°F to 205°F.
Pork collar, also called coppa or pork neck, is the muscle that runs from the neck into the shoulder. It is the same cut Italians cure into capicola, and it is one of the most marbled, flavorful pieces of pork you can buy. Smoked, it gives you juicy slices that sit somewhere between pulled pork and pork loin.
What is pork collar?
The collar sits at the top of the pork shoulder, or Boston butt. Some butchers sell it separately, often from heritage breeds, and it is increasingly popular with chefs. It is smaller than a whole butt, usually 3 to 4 lb, and runs through with fine marbling, which keeps it juicy.
Slicing or pulling
Unlike a pork butt, which most people cook all the way to pulled pork, collar is excellent sliced. Taking it to around 185°F to 190°F renders the fat and softens the connective tissue while the meat still holds together. Go higher, to 200°F to 205°F, if you want to pull it. Either way, a long rest makes a big difference.
Recipe
Smoked Pork Collar
- Prep
- 20 min
- Cook
- 5 hr
- Rest
- 30 min
- Total
- 5 hr 50 min
- Makes
- 6 to 8 servings
- Smoker 250°F (121°C)
- Wrap at about 165°F (74°C) if the bark is set
- Slice at about 185°F to 190°F (85°C to 88°C)
Ingredients
Pork
- 1 pork collar (coppa), about 3 to 4 lb (1.4 to 1.8 kg)
- 1 tbsp yellow mustard, as a binder
Rub
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 2 tsp coarse black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground mustard
To wrap
- 1/4 cup (60 ml) apple juice
- 2 tbsp butter
Equipment
- Smoker
- Butcher paper or foil
- Thermometer
- Butcher twine (optional)
Method
- Trim any loose fat or flaps from the collar. If it is uneven, tie it into a neat cylinder with butcher twine.
- Rub with mustard, then season all over with the rub.
- Heat the smoker to 250°F (121°C) with apple, cherry or hickory.
- Smoke the collar for about 3 hours, until the bark is set and the internal temperature is around 165°F (74°C).
- Wrap in butcher paper or foil with the apple juice and butter.
- Continue cooking for another 1 1/2 to 2 hours, until it reaches about 185°F to 190°F (85°C to 88°C) and feels tender but still holds together.
- Rest, still wrapped, for 30 minutes. Slice across the grain about 1/4 inch (6 mm) thick and drizzle with the wrapping juices.
Notes
- For pulled pork texture, keep cooking to 200°F to 205°F (93°C to 96°C).
- Pork collar is sold as coppa, pork neck or capicola roast. Ask a butcher if you cannot find it.
Serving smoked pork collar
Serve it sliced with mustard, pickles and slaw, in sandwiches with smoked onion jam, or over rice with a sweet soy glaze. Leftovers keep for 3 to 4 days. See our guide to reheating pulled pork for the best ways to warm it.
Frequently asked questions
Is pork collar the same as pork shoulder?
It is part of the shoulder. The collar is the neck end of the Boston butt, sold as a separate, smaller roast.
How long does it take to smoke pork collar?
About 4 1/2 to 5 hours at 250°F for a 3 to 4 lb collar, plus resting time.
Can I cut pork collar into steaks?
Yes. Collar steaks about 1 inch thick are excellent grilled over high heat, like pork blade steaks.