Pulled Pork from a Kurobuta Pork Collar

Directions

Up to 24 hours before

1. Apply oil to pork collar to create a binder for rub.

2. Generously apply rub/seasoning to cover entire collar. Remember you are seasoning for the entire portion of pork, not just the top layer.

3. Chill covered with cling wrap in refrigeration overnight (minimum of 6 hours). 

4. Two hours prior to cooking, remove pork from refrigeration and place on counter to allow to come up to room temperature.

5. Heat pellet smoker to 300°F and place pork directly on rack. Smoke for approximately 3 hours.

6. Smoke until the collar is a deep mahogany color and a nice bark. This is the WRAP ON COLOR step. The internal temperature at this point is usually between 160° to 168°. Remove collar from the smoker and wrap.

7. In a clean disposable aluminum pan add ½ cup of agave, 1 cup juice, ¼ cup of butter sliced and a few shakes more rub.

8. Add pork to pan and top with remainder of agave, more butter, and a bit more rub. Seal tightly with aluminum foil and place back on smoker. Place back on grill until pork is ready to pull. This is the PULL ON FEEL step. You want the pork to be fork tender, so it will easily pull, when you probe the pork you want it to feel like you are pushing the probe through warm butter – it will just FEEL right (the internal temperature for this step is usually around 204°F).

9. Remove from grill and let rest for a minimum of 45 minutes to 2 hours is recommended. After resting, drain juices from pork (see reheating tip), discard any excess fat and shred pork with 2 forks or with your hands if using insulated gloves. Add remaining juice as necessary prior to serving. May be served with additional sauce on the side.