Additional Information
Pack Size: One piece per pack
Pack Weight: 2.2–2.5kg (natural variation)
Cooking Suggestions: Slow roast, grill as steaks, or BBQ smoked
Histamine: Low histamine, produced, packed, and frozen within 24 hours
Delivery: Home delivery or collection available
Shipped Frozen: Arrives in insulated packaging, kept colder for freshness
Wholesale: Available per kilo or by the box for local or national delivery
Slow-Cooked Pulled Pork Collar – Tender, Juicy, and Full of Flavour
Boneless pork collar is the perfect cut for pulled pork — rich, marbled, and beautifully tender when cooked low and slow.
Ingredients (serves 6–8)
• One pork collar joint (about 2.3kg)
• Two tablespoons brown sugar
• One tablespoon smoked paprika
• One teaspoon garlic powder
• One teaspoon salt
• Half teaspoon black pepper
• 150ml BBQ sauce
Method
Preheat the oven to 150°C. Mix the sugar, paprika, garlic, salt, and pepper, then rub it all over the pork. Place the joint in a roasting tray, cover tightly with foil, and cook for around four hours until the meat pulls apart easily with a fork.
Drain off any excess fat, shred the pork with two forks, and mix in BBQ sauce. Return to the oven uncovered for twenty minutes to caramelise. Serve in soft buns with slaw or roast potatoes for a hearty family meal.
