KyNola
Member
In my freezer are two Kurobuta pork collars I ordered from Snake River Farms. I have never smoked or cooked a pork collar before. It appears to be more like a small boneless pork butt and is extremely marbled. Weight is approx. 4 pounds each. My question to you experts is do you treat it like a butt and smoke to an IT of 190-200 and pull or do you treat it more like a loin and smoke to an IT of 145 and slice?
Any info would be greatly appreciated.
Any info would be greatly appreciated.