Pork collar is a tender, well-marbled cut of pork with exceptional flavor—ideal for marinades and grilling. If you love pork and haven’t tried this cut, seek it out and make this grilled version with a bright citrus marinade.
What is Pork Collar?
Pork collar is a well-marbled muscle that runs from the pig’s jowl through the shoulder (around the Boston butt) and toward the loin. It’s prized for its rich flavor and tenderness and is often used to make coppa. In barbecue circles, a portion of this cut is known as the “money muscle” because it has exceptional texture and marbling.
This versatile cut performs beautifully roasted, grilled, or smoked low and slow—its marbling is similar to pork shoulder. You may also see it labeled as pork neck or neck fillet.
Money muscle explained: Competitive barbecue teams often reserve this portion when turning in pulled pork. They slice the money muscle and include it with the pulled shoulder because it cooks to a slightly lower finished temperature and has a superior bite and mouthfeel, which frequently helps teams score higher.
How to Prepare and Season Pork Collar
Pork collar may have a fat cap—leave it in place or trim it to about 1/4 inch with a sharp knife. The fat adds flavor and helps keep the meat moist while grilling. A citrus-based marinade works well: the acidity helps tenderize the meat while herbs, garlic, and salt build layers of flavor. Use a blender to create a smooth marinade and avoid large chunks.
Marinate for at least three hours, or overnight for more flavor penetration. After marinating, remove the collar, discard the marinade, and pat the meat dry before applying the rub—this helps achieve a better sear.
If a fat cap is present, score it in an X pattern to help the rub penetrate and allow the fat to render evenly during cooking.
For a simple dry rub combine diced rosemary, kosher salt, coarse black pepper, dried sage, and granulated garlic. Apply liberally to the patted-dry collar before grilling or roasting.
Where To Buy Pork Collar
Ask your local butcher for pork collar or remove it yourself from a Boston butt. You can also purchase high-quality pork collar from specialty producers and suppliers that source from small farms. Look for generous marbling and a fresh, even texture—the meat should taste rich and buttery when cooked.
Grilling Pork Collar
Pork collar adapts well to roasting, smoking, or grilling. This recipe uses two-zone (direct/indirect) grilling: sear over high heat to develop a crust, then move the meat to indirect heat to finish cooking gently.
Preheat the grill so the direct side reads 450–500°F. A hot direct zone creates a good sear while the indirect zone finishes the meat without burning it.
Cook the collar to an internal temperature of about 140–143°F (medium-rare to medium) and then remove it to rest. Using a reliable instant-read thermometer ensures accuracy.
Let it rest! Rest the meat for 10–15 minutes after removing it from the grill. Carryover cooking will raise the internal temperature slightly while the juices redistribute, resulting in a more tender, juicy roast.
After resting, slice the collar into steaks or serve as thick slices—its texture and flavor are excellent with simple sides.
Wine Pairing for Pork Shoulder or Pork Collar
Pork collar pairs wonderfully with a light- to medium-bodied, fruity Pinot Noir. The wine’s acidity and red fruit notes complement the pork’s natural sweetness and rich texture—Oregon Pinots are particularly well-suited to this pairing.
Other Fun Cuts of Meat
- Beef Bavette Steak and Whiskey Peppercorn Sauce
- Grilled Hanger Steak With Wine Sauce
- Grilled Picanha Steak with Mushroom Cream Sauce
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Grilled Pork Collar Recipe with Citrus Marinade
Ingredients
- 3–4 pound pork collar
- 1 tablespoon diced rosemary
- 1 tablespoon kosher salt
- 1 tablespoon coarse ground black pepper
- 1 teaspoon dried sage
- 1 teaspoon granulated garlic
Citrus Marinade
- 1 1/2 cups orange juice
- 1 medium shallot
- Juice of 3 limes
- 4 crushed garlic cloves
- 1 teaspoon sugar
- 1 tablespoon rosemary
- 1/2 teaspoon coarse pepper
Instructions
- Blend all marinade ingredients until smooth. Pour into a gallon bag, add pork collar, remove excess air, and refrigerate for at least two hours or overnight.
- Preheat the grill for two-zone cooking. Combine rosemary, salt, pepper, sage, and garlic for the dry rub. Remove the collar from the marinade, discard the marinade, pat the meat dry, and apply the rub liberally.
- Sear the collar over direct heat for about 6 minutes per side until well browned. Transfer to the indirect side with the fat cap angled toward the heat to act as a shield.
- Cover and cook for about 35 minutes more, or until the center reaches 140–143°F. Remove from the grill and rest 10–15 minutes.
- Slice into steaks and serve with your favorite sides.
Notes
If there is a fat cap, leave it on and score it with Xs before marinating.
Nutrition
Carbohydrates: 9 g |
Protein: 100 g |
Fat: 30 g
Nutrition information is automatically calculated and should be considered an approximation.