Pork chuck from pork collar

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Pork chuck from pork collar

Pork meat is at the top of my favourite meat to smoke, and beef chuck is one of my favourite bbq dishes. So I wondered if the pork equivalent of beef chuck is just as good as the original.

Because a pig has different cuts than a cow, you can’t go to a butcher and ask for a pork chuck. I decided to use pork collar because it looks almost the same if you look at the meat to fat ratio.


  • 1.5 kg of pork collar

For the dry rub

  • 1 part sea salt
  • 1/2 part ground black pepper
  • 1/2 part onion powder
  • 1/2 part paprika powder
  • 1/4 garlic powder

For the spray

  • 1/2 cup of whisky
  • 1 cup of coffee
  • the juice of 1 lime
  • 1 tsp of hot sauce
  • 1 tbsp of Worcestershire sauce

How to

  1. Mix the ingredients for the dry rub and sprinkle an even layer on all sides of the meat.
  2. Start up your smoker to an indirect temperature of 120°C (248F).
  3. Put the meat on the grates, stick a thermometer in the thickest part and close the lid.
  4. Mix the ingredients for the spraying liquid and pour it into a spray bottle.
  5. When the meat has a good smoke colour, and the rubs sticks you can start spraying the meat. Spray until the surface is wet and spray again every 20 to 30 minutes when the surface is dry again. Repeat this process until the meat reaches a core temperature of 88°C (190F).
  6. When the desired temperature is reached you wrap the meat in aluminiumfoil and let it rest for 2 hours or longer in a cooler.
  7. Cut the pork chuck in 1 cm thick slices and enjoy.

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BBQ gear used

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