This is my first time I grilled a pork collar. I usually use these for my copacola charcuterie. I get my pork products from a Heritage Farms in Goldsboro, NC. Their family has been breeding these Chesire hogs for 40 years. I brought it up to 165 on the grill, then finished it
to 205 in the crock pot. Sides are mushroom and broccoli casserole, fried okra, and fried candied sweet potatoes. Also threw on some of my homemade spicy Italian sausage . Had to add my pecan pie for dessert. I can barely get off the couch after this meal! Gary