The Other Red Meat: What Is Pork Collar?

Pork collar, also known as pork shoulder collar, is a flavorful and versatile cut of meat originating from the upper part of the pig’s shoulder. It’s characterized by its marbled texture, which contributes to its juicy and tender qualities. This cut is often praised for its rich porky flavor and is highly regarded by both home cooks and professional chefs alike.

Anatomy and Location

The pork collar is located at the base of the pig’s neck, extending down to the shoulder blade. It’s a large and thick muscle that can weigh anywhere from 2 to 4 pounds. This cut is typically sold boneless or with the bone-in, with the bone-in variety providing additional flavor and moisture to the meat.

Marbling and Flavor

One of the defining features of pork collar is its exceptional marbling. This refers to the thin streaks of fat that run throughout the muscle, which melts during cooking and contributes to the meat’s tenderness and juiciness. Pork collar is also known for its robust porky flavor, making it an ideal choice for dishes that require a bold and savory meat component.

Cooking Methods

Pork collar can be cooked in a variety of ways, including roasting, braising, grilling, and smoking. Each method imparts a unique flavor and texture to the meat, allowing for a wide range of culinary possibilities.

Roasting

Roasting is a classic cooking method for pork collar. The meat is seasoned and roasted in an oven at a moderate temperature until it reaches an internal temperature of 145 degrees Fahrenheit. This method results in a tender and flavorful roast with a crispy exterior.

Braising

Braising involves cooking the pork collar in a liquid, such as broth or wine, in a covered pot. This low and slow cooking method allows the meat to become incredibly tender and fall-apart-tender. Braised pork collar is often used in stews, soups, and other dishes that require a rich and flavorful meat component.

Grilling

Grilling pork collar is a great way to achieve a smoky and flavorful result. The meat is seasoned and grilled over medium-high heat until it reaches an internal temperature of 145 degrees Fahrenheit. Grilling imparts a charred exterior and a juicy and tender interior to the pork collar.

Smoking

Smoking pork collar is a popular method for creating a rich and smoky flavor. The meat is seasoned and smoked at a low temperature for several hours. This method results in a tender and flavorful meat with a distinct smoky aroma and taste.

Health Benefits

While pork collar is not considered a lean cut of meat, it does offer some health benefits. It’s a good source of protein, which is essential for building and repairing tissues. Pork collar is also a good source of vitamin B12, which is important for red blood cell production and nerve function.

Storage and Handling

Fresh pork collar should be stored in the refrigerator for no more than 3 to 5 days. It can also be frozen for up to 6 months. When handling pork collar, always practice good hygiene by washing your hands thoroughly before and after handling the meat.

Frequently Asked Questions

Q: What is the difference between pork collar and pork shoulder?
A: Pork collar is a specific cut from the upper part of the shoulder, while pork shoulder refers to the entire shoulder area of the pig. Pork collar is typically more tender and flavorful than pork shoulder.

Q: Can pork collar be cooked rare?
A: No, pork collar should not be cooked rare. It should always be cooked to an internal temperature of 145 degrees Fahrenheit to ensure that any potential bacteria is killed.

Q: What are some popular dishes that use pork collar?
A: Pork collar is a versatile cut that can be used in a variety of dishes, including roasted pork, braised pork, grilled pork chops, and smoked pulled pork.