Pork Scotch Fillet Recipe: Slow-Cooked Pulled Pork Chilli

• August 15, 2025
• Jared Jeffery
• 0 comments

What Is Pork Scotch Fillet?

Pork scotch fillet is a juicy, well-marbled pork cut that deserves more love. This cut comes from the shoulder/neck region of the pig (also called the collar butt or pork neck). Pork scotch fillet delivers lots of taste without costing a fortune. Despite the name “scotch fillet” (which can confuse beef-lovers), pork scotch fillet is nothing like its beef counterpart – it comes from the pig’s shoulder/neck, not the loin.

But with a bit of care, pork scotch fillet rewards you with deep, porky flavour and fork-tender results. At A Place 2 Meat, we love helping home cooks rediscover cuts like this. Our pork scotch fillet is never pumped with hormones, so you get a clean, natural flavour and great marbling that locks in juices. In other words, you’ll taste the quality in every bite.

What Does Pork Scotch Fillet Taste Like?

Pork scotch fillet has a rich, juicy flavour thanks to its generous marbling and fat. When seared, the surface caramelises and locks in moisture, so each bite is tender and succulent. A hint of natural sweetness from the fat balances the savoury porkiness. In fact, collar butt (pork scotch) is often described as melt-in-the-mouth tender once cooked.

It responds beautifully to gentle cooking methods: in a slow braise or roast, the collagen breaks down into gelatin, making the meat even more buttery and soft. The cut stands up well to bold seasonings and marinades – try a rub with smoked paprika or a glaze of soy and ginger. In short, pork scotch fillet delivers deep pork flavour whether grilled, roasted, braised, or tossed in a spicy stir-fry sauce.

Best Cooking Methods for Pork Scotch Fillet

• Slow-Cooking (Crockpot/Dutch Oven): Braise or slow-cook the pork for several hours (about 6–8 hours on Low). The fat and collagen melt into the sauce, giving fall-apart tender, melt-in-your-mouth pork. This cut is ideal for pulled pork. 
• Roasting: Preheat oven to 180°C. Gently sear the meat first, then roast about 45 minutes per kg. Let it rest 5–10 minutes before slicing. You’ll get a moist, tender roast with a caramelised crust. For flavour, try a simple rub of garlic, herbs and lemon-pepper before roasting. 
• Pan-Frying / Grilling: Cut into 2cm-thick pork steaks and cook on a hot pan or grill. One quick method is 6 minutes on one side, 2 minutes on the other, plus 2 minutes rest. The result is a juicy steak with a nice sear. Season well – try a lemon-pepper rub to lift the flavour. 
• Stir-Frying: Slice the pork into thin strips and fry quickly over high heat. Pork scotch fillet is ideal for stir-fries: it cooks in roughly 5–10 minutes and stays succulent. Add vegetables like broccoli or bok choy, and season with ginger, garlic and soy. 
• Sous Vide: For foolproof tenderness, cook the pork at 65°C for 18–24 hours, then give it a quick sear. The long cooktime breaks down all the collagen and yields ultra-tender results. 
• Casserole/Stew: Cube the pork and braise it in a covered pot or slow-cooker with stock and vegies for a couple of hours. A pork scotch fillet casserole stays moist and flavourful.

Regardless of method, searing the meat caramelises the surface and enhances flavour, and be sure to let cooked pork rest for a few minutes so it stays juicy.

Pork Scotch Fillet Cooking Time

Here are rough guidelines for cooking times:

• Slow Cooker (Low): 6–8 hours (for shreddable pulled pork). 
• Oven Roast (180°C): ~45 minutes per kg, then rest 5–10 minutes. 
• Pan/Grill (Steaks): About 6 minutes on one side and 2 minutes on the other (for 2cm steaks). Adjust as needed for steak thickness. 
• Stir-Fry (High Heat): 5–10 minutes total (sliced thin). 
• Sous Vide: ~24 hours at 65°C (then quick sear). 

Always cook pork to about 70°C internal and let it rest for a few minutes after cooking.

Pork Scotch Fillet Recipe: Slow-Cooked Pulled Pork Chilli

Looking for inspiration? Our pulled pork chilli recipe is a crowd-pleaser that turns A Place 2 Meat’s pork scotch fillet into rich, spicy comfort food. Serve it with steamed rice and toppings like avocado, lime, and sour cream.

Ingredients:

• 800g–1.2kg Pork Scotch Fillet, cubed or kept as a roast 
• 2 tsp smoked paprika 
• 2 tsp ground cumin 
• 2 tsp ground coriander 
• 2 tsp garlic powder (or 4 cloves fresh garlic, minced) 
• 1 tsp dried oregano 
• Salt and freshly ground black pepper, to taste 
• 1 large red onion, thinly sliced 
• 225g smoky chipotle cooking sauce (or your favourite barbecue sauce) 
• 300g jar mild salsa (tomato salsa verde or similar) 
• 400g can diced tomatoes 
• 2 x 400g cans red kidney beans, drained and rinsed 
• 2 tbsp red wine vinegar (or apple cider vinegar) 
• To serve: Steamed rice, sliced avocado, lime wedges, sour cream, chopped coriander (cilantro) 

Steps:

1. Season the Pork: In a small bowl, mix smoked paprika, cumin, coriander, garlic powder, oregano, salt and pepper. Rub this spice mix all over the pork scotch fillet (use the cubes or roast). This will build flavour as the pork cooks. 
2. Slow Cook: Place the sliced onion, chipotle sauce, salsa and diced tomatoes into a slow cooker or heavy pot. Stir in the kidney beans and vinegar, and season with a little salt. Nestle the seasoned pork into the sauce. Cover and cook on High for 4 hours (or Low for 8 hours), until the pork is very tender and easy to shred. 
3. Shred and Serve: Transfer the pork to a board and shred it with forks. Return the shredded pork to the sauce and stir. Taste and adjust seasoning if needed (add more salt, pepper or chilli for extra kick). Serve the pulled pork chilli over steamed rice. Top with avocado slices, a squeeze of lime, a dollop of sour cream, and a sprinkle of fresh coriander. A side of creamy slaw or warm cornbread makes the meal even more satisfying. 

Where to Buy Pork Scotch Fillet in Brisbane

Looking for this cut? Stop by A Place 2 Meat in Newmarket Village or order through the shop. We stock premium, local pork that is hormone-free, halal-certified and cut on-site.|

Check out our Pork Scotch Fillet page to shop this cut directly and taste the difference in your own kitchen!