"The Honey Money" Pork Collar | Chef Eric Recipe

Traditionally we cook pork butt to 205F and pull or chop it, but today I want you to explore a finished, sliceable internal temp of 185 - 190F. Experience the succulent pork roast steak that makes the pork collar a more versatile cut than ever imagined.

Chef Eric Gephart

Honey Money Pork Collar

1 Cheshire Pork CT Butt (AKA: Money Muscle, Pork Collar)
2 Tbsp Lane's BBQ Cubano Rub
2 Tbsp Lane's BBQ Sweet Heat Rub
2 Smoking Wood Chunks

Sweet Heat Honey Money Glaze

½ Cup Raw Honey
1 Tbsp Lane's BBQ Sweet Heat Rub

Method:
1. Stabilize your grill to 325 - 350F and set up for indirect smoking.
2. Trim a bit of the excess exterior fat of the roast and season liberally with the Lane's BBQ Cubano and Sweet Heat rubs.
3. Place the roast fat side down on the grill grates and close the dome. Smoke for an hour and a half, then roll to the other side for even bark build. Continue to cook for another hour and a half.
4. Around the 3 hour mark, you should love the bark and be at an internal temp of 185F.
5. Transfer to a cutting board, allow to rest for 15 minutes, slice the roast ½ inch thick and drizzle the Sweet Heat Honey Money Glaze over the top of the slices. Enjoy!!!

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