By Traeger Kitchen
This unique cut of pork is mainly found in Europe, but we think it is the next pork belly. It's inexpensive, beautifully marbled and will soak up that rosemary and smoky goodness.
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|3 Tablespoon||fresh rosemary|
|3 Medium||finely chopped shallots|
|2 Tablespoon||garlic, chopped|
|2 Teaspoon||ground coriander|
|1 Bottle||Apple Ale|
|3 Tablespoon||Canola oil|
|2 Teaspoon||Fine sea salt, such as Jacobsen|
|1 Teaspoon||Black pepper|
|1||(3-4 lb) pork collar|
In a large resealable bag, combine the chopped rosemary, shallots, garlic, coriander, bourbon, apple ale, canola oil, salt and pepper
3 Tablespoon fresh rosemary
3 Medium finely chopped shallots
2 Tablespoon garlic, chopped
2 Teaspoon ground coriander
1/2 Cup bourbon
1 Bottle Apple Ale
3 Tablespoon Canola oil
2 Teaspoon Fine sea salt, such as Jacobsen
1 Teaspoon Black pepper
With a knife, cut the pork collar into 2-inch-thick slabs. Place in the bag with the marinade, and transfer to the refrigerator to marinate overnight.
1 (3-4 lb) pork collar
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Remove the pork from the marinade, reserving the marinade.
Insert the probe horizontally into the pork collar, avoiding any large pockets of fat, if possible. Place the collar directly on the grill grates. Close the lid and cook until grill marks appear, 5-6 minutes.
450 ˚F / 232 ˚C
Reduce the Traeger temperature to 325°F. Baste the pork with remaining marinade once, then discard the marinade. Close the lid and cook until the internal temperature reaches 160°F, 20-25 minutes.
325 ˚F / 163 ˚C
160 ˚F / 71 ˚C
Remove the pork from the grill and let rest for 5 minutes before slicing and serving. Enjoy!
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