10/10/2026
Pork Collar -
It’s a nice neat muscle that requires no trimming, and it’s a lot of fun to cook.
Also referred to as Coppa, it is essentially the same muscle that makes up the ribeye and the loin, but it’s in the neck, gets a lot of use, and because of that it has some great intramuscular marbling. (It’s got good fat all through it 🤌🤌)
“Like if a prime rib and a pork belly had a baby.”
Which makes sense now, it cooks on a tangible spectrum and there is a Goldilocks zone.
Juicy with some bite, yet fork tender at the same time.
If you pull it on the early side you will get a bite that is on par with a pork chop or tenderloin.
Cook it longer and it will fall apart like pulled pork.
Pitmaster Tyler hit the 🎯 on his first go at it, and that bodes very well for future cooks!
