Sonny's BBQ.....What cut are they using?

Hmmm... Never heard of it before. But Google knows everything. Found an article about it, turn out a local butcher shop in Chicago has it. Interesting, may have to look for it.

From the article: "It's the part of the shoulder that runs from the base of the pig's neck to the tip of the loin. You don't often see it stateside, but it's commonly used in Europe. It's the same cut of muscle used to make coppa, and the layer of fat on top is the best for curing lardo. Levitt can get more mileage out of a pork shoulder by selling the shank and collar separately, which folks can roast, braise, or cut up for stews and sausages.

"It's gonna be the new pork belly," he said."

AndyJ,
Thanks for your post......Sonny's has over 130 stores, so they must be buying it in bulk.....I may need to ask US Foods or Sysco if they carry it this far out West (Las Vegas)......it is a tasty meat.

Thanks,
B3

Is this possibly the same as "pork cushion"? I've cooked cushion and it is dryer than pork butts but has more fat in it than pork loin. I added a significant amount of apple juice after it was cooked and it soaked it right up. Yields were excellent but IMHO not as good as bone in butts for pulled pork. I can see where it would probably make nice slices though.

Try checking an Asian sumpermarket with meat dept and ask them for the neck cut of pork.

MBalley,

I don't know if this cut is called cushion.....and, not too many months ago the main pork producers in the US started "renaming" pork cuts (probably to boost prices)......it may not even be called "pork collars" anymore......

B3

UPDATE.....

I found an importer that moves tons of Pork Collars into the US, located down in Southern Arizona......looks like it will be an easy item to procure here in Vegas.....

Thanks for all your help....
B3