Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: RAD on February 19, 2019, 04:33:55 PM
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One of the things I really like at Sonny's is their sliced pork. I wanted to try and copy it and make some at home. After a little research I found that they use pork collar, so I think. Not a lot of help on how to smoke or cook pork collar out there so I decided to treat it like a butt. I also believe it is what is called the money muscle form the shoulder.
(https://i.postimg.cc/fRMWW2GC/20190216-103608.jpg) (https://postimg.cc/KRshJNv3)
Hard to find and it's a little pricey for a butt/shoulder.
(https://i.postimg.cc/nr8Zy0Kv/20190216-104349.jpg) (https://postimg.cc/Hctf50hx)
Rubbed and let it rest overnight. Used what I had left of TMB rib rub (Get stuff that on the market). I didn't realize it was two pieces but while rubbing it came apart. Not really an issue.
(https://i.postimg.cc/LXg2QrP9/20190218-084736.jpg) (https://postimg.cc/WFVBhYSC)
I pulled at 160-165 and let rest under foil until cool. Put in the fridge and sliced real thin the next day.
(https://i.postimg.cc/htMDX8gB/20190218-114245.jpg) (https://postimg.cc/WdFLKkhW)
Got some baked and green beans from Sonny's to have the complete experience.
This was outstanding. Only correction I will make is to use some Oak wood or Hickory
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Link is not working Ray.
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Link didn't even work while I was signed into my Google account.
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Link didn't even work while I was signed into my Google account.
Me either :(
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All fixed. Posted too early, wasn't ready. Clicked Post instead of Preview.
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Looks like that would make some killer pork sandwiches.
I don't see a link.
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Looks delicious Ray! Going to try and find some up here.
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Looks fantastic. I'll keep an eye out for that cut
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Wow RAD...That DOES look awesome!
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Never heard of pork collar. You cooked it perfect. Yes, I would like a plate plz.
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Worth the wait for the pics. Well done!
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Looks great! :thumbup:
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Thanks everyone.
There was enough for two dinners, lunch, and I froze 2, 1# bags for later. I like to freeze some so I don't get tired of the same Q
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Nice looking cook, RAD ! ! !
From my KCBS experience, the "money muscle" is a part of the Boston Butt opposite the blade bone. The only way to get it out would be dissect the Butt. Plus, all of the ones I've seen are way smaller (diameter) than the ones that you had. Of course, there could be other "money muscles" in the pig.
BD
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Nice looking cook, RAD ! ! !
From my KCBS experience, the "money muscle" is a part of the Boston Butt opposite the blade bone. The only way to get it out would be dissect the Butt. Plus, all of the ones I've seen are way smaller (diameter) than the ones that you had. Of course, there could be other "money muscles" in the pig.
BD
Yes, from what I have found this is the money muscle from the Boston Butt area and used to make coppa. But my only experience is what I can find on web and if it's on the web it's got to be true ::) Ask anyone posting updates to wikipedia. :o
Here is one of the sites I found about it:
http://gadaboutfood.com/pork-collar-the-next-food-trend/
Either-way, it is really close to what I get at Sonny's.