1. Heat oven to 350° F.

2. Trim the majority of the fat from the outside, leaving about 1/8”.

3. Season generously with salt and pepper or for more flavor, use a dry seasoning like the SRF Perfect Pork rub.

4. Place the collar in a rimmed baking sheet and roast uncovered for 2 hours.

5. Remove the collar from the oven and turn the heat down to 300°F.

6. Place the collar on a rimmed baking sheet to catch drips and place back in the oven. Slow cooking the collar so it’s tender enough for pulled pork takes time. Depending on the size of the collar and external factors, can take 6 hours or more. It’s hard to overcook this cut, so it’s best to plan for a longer cook time when decided when to serve it.

7. Use two large sheets of heavy-duty aluminum foil and overlap them about 6” to create a big envelope. Place the collar in the middle, season again with salt or rub and bring the foil up and seal. Before completely sealing, add 1 cup of apple juice. Seal the package tightly.

Snake River Farms Kurobuta Pulled Pork Collar

8. You’ll know the collar is done when it hits an internal temperature of 200 degrees. When it hits this temp, pull it from the oven and allow to rest for at least 20 minutes and up to an hour.

9. When the pork is cool enough to handle, pull it using two forks.

10. Serve.