Description

Description
Prepared from Packington Free Range or Blanchard’s Outdoor Bred Hampshire breed pork, this versatile cut is known by many names — pork collar, pork neck, rib-eye, or neck fillet.

Cut from the blade side of the pork shoulder with the rind removed, it’s hugely popular among the low & slow BBQ community. At around 1.4kg, it’s significantly smaller than a whole Boston Butt, making it a more manageable joint for smoking or roasting at home.

Cooking Guide (Low & Slow BBQ / Smoker)

• Preheat smoker or BBQ to 120–130°C.

• Rub generously with your choice of seasoning.

• Smoke for 5–6 hours, until the internal temperature reaches 90–93°C.

• Rest, loosely covered, for at least 30 minutes before slicing or shredding.

Cooking Guide (Oven Roast)

• Preheat oven to 160°C (140°C fan).

• Rub with oil and seasoning, place in a roasting tin with a little stock or cider.

• Cover and cook for 3–4 hours until tender.

• Rest before slicing.

Recipe Idea: Classic BBQ Dry Rub
Ingredients

• 2 tbsp brown sugar

• 1 tbsp smoked paprika

• 1 tbsp paprika

• 2 TSP garlic powder

• 2 TSP onion powder

• 1 TSP black pepper

• 1 TSP cayenne pepper

• 1 tbsp salt

Method

1. Mix all ingredients in a bowl.

2. Rub generously over the pork collar, massaging into all sides.

3. Cook low and slow on the smoker or in the oven until tender.

Serving Suggestion
Serve shredded in soft rolls with BBQ sauce and slaw, or slice thickly and pair with roasted potatoes and vegetables for a rich, hearty roast.