Overview

Pork collar (coppa) gives you pulled pork with big shoulder flavor in a smaller, faster-cooking package. You’ll get deep bark, silky strands, and a cook that fits a weeknight or a tight weekend schedule.

Ingredients

• 1 pork collar (coppa), 2.5–4 lb (1.1–1.8 kg)
• Kosher salt for dry brine: 1.5% of meat weight (e.g., 20 g for a 3 lb/1.4 kg collar); use less if using a denser salt like Morton
• Yellow mustard, 1 tbsp (15 ml), optional binder
• Turbinado sugar, 1 tbsp (12 g)
• Smoked or sweet paprika, 2 tsp (5 g)
• Coarse black pepper, 2 tsp (6 g)
• Granulated garlic, 1 tsp (3 g)
• Onion powder, 1 tsp (3 g)
• Mustard powder, 1/2 tsp (1.5 g)
• Cayenne pepper, 1/4 tsp (0.5 g), to taste
• Apple cider vinegar, 1/2 cup (120 ml), for spritz
• Water, 1/2 cup (120 ml), for spritz
• Apple juice or pork drippings, 2 tbsp (30 ml), for wrapping

Equipment

• Charcoal or wood-fired smoker, pellet grill, or kettle set up for indirect heat
• Hardwood chunks or pellets (hickory plus a little cherry recommended)
• Digital leave-in probe thermometer and instant-read thermometer
• Wire rack and sheet pan
• Butcher paper or heavy-duty foil
• Spray bottle for spritz
• Heat-resistant gloves
• Cooler and towels for holding
• Boning/trimming knife and food-safe cutting board
• Large tray or pan for pulling
• Fat separator (optional)

Wood

Hickory with a touch of cherry

Time & Temp

Time & Temp
Smoke temp: 275 °F (135 °C)
Target internal: 203 °F (95 °C)
Approx duration: 5.5 hours

Why Pork Collar for Pulled Pork

Pork collar—sometimes labeled coppa, neck, or collar butt—is the well-marbled top end of the shoulder. It carries the same intramuscular fat and connective tissue you want for classic pulled pork, but in a compact 2.5–4 lb (1.1–1.8 kg) piece that cooks in hours, not all day. You’ll still build a proper bark, still shred silky, and you’ll do it sooner with less fuel.

Sourcing and Trimming

Ask your butcher for pork collar/coppa from the shoulder, not the lean loin. Typical pieces run 2.5–4 lb (1.1–1.8 kg); plan one collar for 4–6 people. Trim only hard exterior fat and any loose surface bits, leaving the internal seams and fat intact—that’s your moisture and flavor. Square the piece for even cooking and set it on a wire rack over a sheet pan to keep air circulating during the dry brine.

Rub, Brine, and Wood

Salt drives this cook. Dry-brine the collar at 1.5% salt by weight for at least 2 hours and up to 24 hours, uncovered and refrigerated, to season deeply and hold moisture. Keep the rub salt-free so you don’t overshoot; use a balanced mix of pepper, paprika, a touch of sugar, and aromatics so the pork still leads. Hickory is the classic Southeastern choice for pulled pork, with a chunk or two of cherry for color and a rounder smoke; post oak is a clean Texas-style alternative; apple is milder if you prefer a lighter hand.

Recipe: Smoked Pork Collar Pulled Pork (Step-by-Step)

Preheat your smoker to 265–275°F (129–135°C). Set up for a steady, clean-burning fire; you want thin blue smoke, not white billow. Remove the brined collar from the fridge while the pit heats. If you like, swipe on a thin mustard binder so the rub grabs evenly, then apply the rub on all sides and edges right before it hits the pit. Place the collar in the smoker with good airflow and the thicker end toward the hotter zone. Plan on about 4–6 hours at 275°F (135°C) or 5–7 hours at 250°F (121°C), but cook by feel, not just time. Begin spritzing with a 1:1 mix of cider vinegar and water every 45–60 minutes after the first 90 minutes if the surface looks dry. When the bark is set—deep mahogany and doesn’t smear when tapped—typically around 165–175°F (74–79°C) internal, wrap snugly in unwaxed butcher paper for a firmer bark or in foil for a softer, juicier finish. Add 1–2 tbsp (15–30 ml) of apple juice or saved pork juices before sealing. Continue cooking until probe tender in multiple spots, generally 200–205°F (93–96°C) internal; start checking at 198°F (92°C). Doneness is when a thin probe slides in with little resistance across the thickest seams, not just a number. Rest wrapped at least 45–60 minutes, or hold in a towel-lined cooler up to 3 hours. Ideal pulling temp after the rest is about 170–175°F (77–79°C) internal so the juices redistribute but the fat stays soft. Pull by hand with gloved hands, mixing any defatted juices back in, and reserve some bark to chop and fold through for texture.

Saucing and Serving

Pulled collar takes sauce well but doesn’t need to be drowned. Toss lightly with a tangy Eastern North Carolina–style vinegar sauce if you want brightness, or serve sauces on the side: a mustard sauce for a South Carolina vibe or a restrained Kansas City–style sauce for sweetness. Pile onto soft buns with slaw, or plate with beans and pickles. Finish with a pinch of flaky salt and a splash of cider vinegar to wake it up right before serving.

Food Safety Essentials

Keep raw pork separate and chilled until it hits the pit, and wash hands, boards, and knives after trimming. Run the cook at 250–275°F (121–135°C) so the roast passes 140°F (60°C) internal within 4 hours. When it’s done, rest wrapped and hot; hold finished pork above 140°F (60°C) if serving later. Cool leftovers from 135°F to below 40°F (4°C) within 2 hours; spread in shallow pans to speed cooling. Refrigerate up to 4 days or freeze for 2–3 months. Reheat quickly to 165°F (74°C) and add a splash of reserved juices or stock to restore moisture.

Troubleshooting and Variations

If the pork shreds but feels a bit tight, it likely needed another 5–10°F (3–6°C) and more time to render connective tissue; toss with warm juices, cover, and finish gently in a 275°F (135°C) oven until probes glide. If it’s mushy, you went too hot or rested too long in foil with excess liquid; next time, use paper and stop closer to 200–202°F (93–94°C) when probing tender. On pellet grills, add a water pan near the heat and consider a smoke tube early for extra punch. On a kettle, run a charcoal “snake,” place wood chunks along the first third, and keep vents mostly open for clean smoke. For richer flavor, paint a thin layer of vinegar sauce on the bark after the wrap and let it set in the last 15 minutes.

Planning, Yield, and Leftovers

A pork collar yields roughly 60–65% after trimming, cooking, and fat rendering. A 3 lb (1.4 kg) collar typically serves 4–6 sandwiches, depending on sides. For parties, plan 1/3–1/2 lb (150–225 g) cooked meat per person. Leftovers reheat best sealed with a splash of juices in a covered pan at 300°F (150°C) until 165°F (74°C), or vacuum-bag and warm in a 160°F (71°C) water bath until hot.

Notes

• Alternate names: pork collar, coppa, collar butt, pork neck (shoulder side).
• Wrapping choice affects texture: paper preserves bark; foil cooks faster and softer.
• Probe in several places and along fat seams; rely on feel more than a single number.
• For a saltier bark, mix 0.25–0.5% additional salt into the rub and shorten the dry brine.
• Regional sauce pairings: Eastern NC vinegar, South Carolina mustard, or a light Kansas City glaze.
• Keep smoke clean and steady; thick white smoke will bitter the small, leaner edges of a collar quickly.