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Grilled Kurobuta Pork Collar Tacos

Grilled Kurobuta Pork Collar Tacos

By Traeger Kitchen

Pork collar is a uniquely versatile cut of meat. This versatility is on full display in our Grilled Pork Collar Taco recipe. We start with a blistering sear on high, before dropping the temp to infuse smoky, hardwood flavor. Shred the meat, fill a taco shell, top with homemade onion relish and let the wood-fired fiesta begin.

Prep Time

10 Minutes

Cook Time

4 Hours




This recipe serves:


Units of Measurement:
1 (4-1/2 to 5 lb) Kurobuta Pork Collar
1 Bottle Mexican lager
1 Whole lime, juiced
1 Whole orange, juiced
1 Tablespoon chili powder
1 Tablespoon cumin
1/4 Cup chopped cilantro
1 Clove garlic, minced
1/4 Cup brown sugar
1 Tablespoon Salt
Half White onion, diced small
1 Medium minced jalapeño with seeds
1/4 Cup chopped cilantro
1 Whole lime, juiced
As Needed Olive oil
To Taste Salt
1 Medium Radish, thinly shaved, for serving
As Needed Cotija cheese, for serving
1 Large Avocado, sliced, for serving
As Needed Corn tortillas, for serving


  • 1

    For the Marinade: The day before, combine all ingredients for the marinade in a medium bowl. Place the pork collar and the marinade in a large resealable bag and place in the refrigerator overnight.

  • 2

    When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C


  • 3

    Remove the pork collar from the marinade and place it directly on the grill grate. Reserve the marinade. Cook for 30 to 45 minutes until the exterior is caramelized and lightly browned. Reduce the temperature of the Traeger to 225℉.

    500 ˚F / 260 ˚C


  • 4

    Transfer the pork collar to a shallow baking dish or aluminum pan and pour the marinade into the bottom of the pan. Wrap the top tightly with foil and place it back on the grill. Cook until the internal temperature of the pork reaches 204℉.

    225 ˚F / 107 ˚C

    204 ˚F / 96 ˚C

    Super Smoke

  • 5

    For the Onion Relish: While the pork is cooking, combine the onion, jalapeño, cilantro, lime juice, olive oil and salt in a small bowl. Stir to combine.

  • 6

    Remove the pork from the grill and let rest for 10 minutes.

  • 7

    Shred the meat, removing any large chunks of fat or sinew. Pour some of the cooking liquid in with the shredded pork if it seems a little dry, and season to taste with salt.

  • 8

    Build the tacos on corn tortillas with the onion relish, shaved radish, cotija cheese, avocado, or any added toppings of your choice. Enjoy!

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