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Grid Iron Meat

Kamado BBQ Pulled Pork with a 1 kg Pork Collar Joint

A 1 kg pork collar joint is a lovely size for kamado pulled pork: rich enough to shred beautifully, but small enough to cook in an afternoon rather than overnight. The key is gentle indirect heat, a little smoke, and wrapping once the bark has taken on good colour so the smaller joint does not dry out.

INGREDIENTS
  • 1 kg pork collar joint
  • 1 tbsp olive oil or American-style yellow mustard
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp mustard powder
  • 1 tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper, optional
  • 1 tbsp soft brown sugar
  • 100 ml apple juice
  • 50 ml cider vinegar
  • 50 ml chicken stock
  • 1 tbsp Worcestershire sauce
  • 150 ml barbecue sauce, plus extra to serve
  • 1 tbsp butter or pork dripping, optional
  • 2 chunks apple, cherry, oak, or pecan smoking wood

Serves

Serves 4 people.

METHOD

  1. Pat the pork collar dry with kitchen paper. If there is a thick external fat layer, trim it lightly, but keep enough fat to protect the meat.
  2. Rub the pork with olive oil or yellow mustard so the seasoning sticks.
  3. Mix the smoked paprika, cumin, garlic granules, onion granules, mustard powder, salt, black pepper, cayenne if using, and brown sugar.
  4. Coat the pork all over with the rub, pressing it firmly into the surface. Leave it to sit at room temperature for 30 minutes while you set up the kamado.
  5. Set the kamado for indirect cooking with the heat deflector fitted. Aim for a steady cooking temperature of 120–130°C at the grate. Add 1–2 chunks of smoking wood once the charcoal is properly lit.
  6. Place the pork collar on the grill, fat side towards the heat source if one side of your kamado runs hotter.
  7. Smoke uncovered for 2–3 hours, until the outside is deep red-brown and the internal temperature is around 70–75°C.
  8. Mix the apple juice, cider vinegar, chicken stock, and Worcestershire sauce.
  9. Transfer the pork to a double layer of foil or butcher paper. Add the liquid and the butter or pork dripping if using, then wrap tightly.
  10. Return the wrapped pork to the kamado and continue cooking at 125–135°C until the internal temperature reaches 93–96°C and the meat probes tender. For a 1 kg collar, this usually takes another 1 1/2–2 1/2 hours.
  11. Rest the wrapped pork in a warm place for 30–45 minutes.
  12. Shred the pork with two forks, mixing in a few spoonfuls of the wrapping juices.
  13. Toss with barbecue sauce, then return the shredded pork to the kamado in a foil tray for 10–15 minutes if you want stickier, darker edges.
  14. Serve hot with extra barbecue sauce.

Multi-Cooker Option

For a Ninja Foodi or air fryer, use the same rub and liquid. Sear the pork on Sear/Sauté, then pressure cook on High for 60 minutes with the apple juice, cider vinegar, stock, and Worcestershire sauce. Natural release for 15 minutes, shred, sauce, then Air Crisp at 200°C for 8–10 minutes to create caramelised edges. The pork should reach around 93–96°C internally and pull apart easily.

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Shop for Ingredients

Rare Breed Pork Collar Joint – 1.1kg

A richly marbled rare breed pork collar joint.

Approx. 1.1kg and serving 4.

Cut from the shoulder and neck end, it is juicier than loin, neater than shoulder and ideal for roasting, braising, pulled pork or slicing into thick collar steaks.

£14.30

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Rare Breed Pork – Whole Collar – 2.2kg

A large, richly marbled rare breed pork collar joint, approx. 2.2kg and serving 8–10.

Cut from the shoulder near the loin, it has enough natural fat to stay juicy when slow roasted, smoked, braised or cooked for pulled pork.

It can also be sliced into thick ribeye steaks or used for homemade coppa.

£26.40

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What sides and matches work well with pulled pork?

Sides:
Cabbage and apple slaw is the obvious match, giving crunch, freshness, and acidity against the rich pork. Warm potato salad with mustard dressing is excellent for a more substantial plate. Soft brioche buns, barbecue beans, corn on the cob with chilli-lime butter, pickled onions, and sweet potato wedges all work beautifully with the smoky, saucy pork.

Matches:
Apple, cider vinegar, mustard, smoked paprika, cumin, garlic, onion, chilli, brown sugar, molasses, barbecue sauce, pickled onions, gherkins, cabbage, fennel, coriander, lime, brioche, baked potatoes, sweetcorn, black beans, hot sauce, and smoked salt.

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Preparation Time: 20 minutes of active preparation, plus 30 minutes resting with the rub before cooking.
Cooking Time: 4–6 hours, including smoking, wrapping, finishing, and resting.

Hot Tips

A small 1 kg collar joint can dry out if treated like a huge pork shoulder, so wrap it once the bark is nicely coloured rather than waiting too long.

Keep the kamado steady and avoid opening the lid too often, as small joints lose heat and moisture quickly.

Probe tenderness matters more than temperature, but most collars will pull well somewhere around 93–96°C.

Save the wrapping juices, skim off excess fat, and use them to moisten the shredded pork before saucing.

Pairings

Red Wine:
A soft Zinfandel is a strong match for sweet, smoky barbecue pork. Grenache works well too, especially if the sauce is fruity or gently spicy. A young Rioja can also handle the smoke and paprika without overpowering the pork.

White Wine:
Dry Riesling is excellent with pulled pork because its acidity balances the fat and sauce. Chenin Blanc brings apple, honey, and freshness, which suits the cider vinegar and barbecue glaze. A fuller Chardonnay can work if the pork is served with creamy sides.

Beer & Cider:
Dry cider is a natural partner for pork collar, especially with apple juice and cider vinegar in the cook. Amber ale, brown ale, or a lightly smoky porter will match the caramelised edges and spice rub. A crisp pilsner works well if serving the pork with slaw and pickles.

Non-Alcoholic:
Apple and ginger spritz is bright, sharp, and refreshing with the pork. Alcohol-free amber ale gives malty depth without heaviness. Iced tea with lemon, or sparkling water with apple cider vinegar and honey, also works well with smoky barbecue flavours.

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