Pork Collar Butt

Serves: 6-8 | Prep: 10 mins | Cook: 2-3 hours

We love Sundays on the farm. A Sunday usually means a roast dinner. Tonight we are hooking into one of our prize pieces of pastured pork—the collar butt. Not buts about it this cut of meat is a treat for all. Our girls really love it because it’s not a fatty cut, and Lord knows our Large Black pigs have plenty of fat coverage on them.

Pictured below are some photos to go with this very basic recipe. A bit of Top Shed product placement–that’s one of our Rosewood Cutting boards and a nice refreshing glass of craft brewed Top Shed Red Ale. Last but not least check out that beautiful Japanese knife from Masaaki Saito from Saito Knives.

Ingredients

  • 1 (2 kg) boneless pork butt

  • 4 fat garlic cloves, minced

  • 4 teaspoons kosher salt

  • ¼ cup extra virgin olive oil

  • 2 tablespoons finely chopped fresh rosemary

  • 1½ tablespoons Dijon mustard

  • 1 tablespoon freshly ground black pepper

Method

  • Using a mortar and pestle or the flat side of a knife, mash together the garlic and salt to form a paste. Stir in the olive oil, rosemary, mustard, and black pepper. Rub the mixture all over the pork and transfer to a large roasting pan. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.

  • Preheat the oven to 325°F and let the pork come to room temperature. Place the pork on a roasting rack fitted inside a roasting pan, skin side up. Roast, uncovered, until the meat is fork-tender (and reaches 180°F on a meat thermometer), 2 to 3 hours. Let rest at least 10 minutes before slicing and serving.

Lamb Skewers

Share this Recipe, Choose your platform!