The pork collar – or neck fillet – is not the most prized cut on a pork, but maybe it ought to be. It is beautifully marbled and tasty and juicy and after a few hours of low, moist heat it crumbles at the touch of a fork...
The pork collar – or neck fillet – can be cooked and enjoyed in many ways: Whole roast, roasted or grilled in slices (with or without the bone) or shredded in casseroles and woks.
It makes perfect raw material for Pulled Pork. This dish is all about doing as little as possible while wonderful things take place inside a sealed pot in your oven. After 5 to 8 hours on moderate or low heat – covered only with a generous dollop of your favorite spices – you have a chunk of tasty and satisfying meat that you can literally pull into succulent shreds with your bare fingers.
Put it in the oven in the morning – and it will be ready to be served in the evening.
Read more about pork collar here.
