Pork collar
Well-marbled neck cut that takes well to slow cooking.
Rare
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Medium rare
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Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your pork collar now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Pork collar
Pork collar is the neck of the pig, also sold as shoulder chop or collar butt. It is marbled with fat and full of connective tissue, which makes it one of the most forgiving cuts of pork.
There are two ways to cook it, and they give completely different results. As a roast you pull it around 72 degrees: firm, sliceable and juicy. Take it past 90 and the collagen breaks down into gelatine and the meat falls apart, as with pulled pork.
What you should not do is stop in between. Between roughly 75 and 85 degrees the proteins have already contracted but the connective tissue has not yet converted: the meat is dry and tough at the same time. So commit to one end or the other.
When cooking low and slow the temperature often stalls around 70 degrees for hours. That is not a fault in your thermometer but evaporative cooling: moisture leaving the meat cools the surface as fast as the fire heats it.
Tips
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Most voted
Als roast op 72°C, maar laag-en-langzaam tot 90°C wordt hij pas echt boterzacht.
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