pork collar

tickandtin

I just got back from the butcher and purchased a acorn feed pork collar. Has anyone sous vide this cut of meat? The ChefSteps guide suggest a temp of 147F for 18 hours. I would love to here your experience cooking this cut of pork. As acorn feed pigs and pork collar is new to me. Thanks

whenric

It's the more marbled part of the pork shoulder...don't know what the actual muscle group is, but I reckon that treating it the same way as fatty shoulder cut would make sense. For their shoulder recipes (char siu, and pork steaks) they do 140f/60c for 8-24 hours. But that gets you more of a steak-y texture. For more braise-y, then higher might be better.

But where does one get acorn fed pork collar in the states from? I want it.