There’s something about winter on the farm that naturally slows everything down.
The mornings are crisp, the paddocks glisten with frost, and the fire is on from sunrise to sunset. After a day spent outside, there’s nothing quite like coming home to the smell of a roast that’s been slowly cooking away for hours.
If there’s one meal we find ourselves returning to every winter, it’s pork collar butt.
Rich, tender and incredibly forgiving to cook, it’s one of those cuts that rewards a little patience with big flavour. Whether you’re feeding the family on a Sunday afternoon or inviting friends over for a long lunch, it’s hard to beat. Let’s be real, it’s great any day of the week. And did someone say pork sandwiches the next day!?
If you haven’t cooked one before, don’t worry, we’ve put together our favourite Pork Collar Butt Recipe to guide you through it.
What is Pork Collar Butt?
Despite its name, pork collar butt doesn’t actually come from the rear of the pig 🤔.
The cut comes from the upper shoulder and neck area, where the muscles do plenty of work. That extra movement creates beautiful marbling throughout the meat, making it ideal for slow roasting.
As it cooks, the fat gradually renders through the meat, keeping it juicy while developing a rich flavour that’s difficult to achieve with leaner cuts.
It’s also one of the most versatile cuts of pork available. Roast it whole, cook it low and slow until it falls apart for pulled pork, or slice leftovers for sandwiches, wraps and salads the next day.
A Cut with a Long History
Pork shoulder has been a farmhouse favourite for centuries!
Before modern refrigeration, farming families learned to make the most of every animal they raised. The shoulder wasn’t considered the most glamorous cut, but it proved to be one of the most reliable. Given enough time over a slow fire or in a wood-fired oven, it transformed into something wonderfully tender and deeply satisfying.
Today, we’ve rediscovered what generations before already knew: sometimes the most humble cuts produce the best meals. Just add patience.
Why We Love It (especially) During Winter
As I’m sure you know, winter cooking isn’t about rushing.
It’s about filling the house with comforting aromas while the oven quietly does the hard work. Stews, roast, soups, slow cookers…
Pork collar butt is wonderfully forgiving. A few simple ingredients, garlic, rosemary, olive oil, salt and pepper. Often that’s all that’s needed to create an impressive meal.
Why not serve it alongside some of our other farm favourites…
Pumpkin & Bacon Hash adds sweetness and colour.
Spinach with butter & garlic ticks the hearty greens list!
Finish the meal with fresh strawberries with sour cream.
Tips for the Perfect Roast
A few simple tricks can make all the difference.
- Bring the meat to room temperature before cooking
- Don’t be afraid to season generously
- Cook it slowly to allow the fat to render
- Rest the meat before carving so the juices stay where they belong
- Save the leftovers (depending on who you ask in the family…it’s arguably even better the next day)
One of the things we love most about pork collar butt is how far it goes. Leftover roast becomes pulled pork burgers, tacos, toasted sandwiches, pasta, pizza toppings or hearty soups later in the week.
If you give it a try, we’d love to hear how it turned out. Winter recipes are made to be shared, and few things bring people together quite like a slow-cooked roast enjoyed around the table!
Tag us @cromwellfarms
