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Rosemary Marinade Pork Collar

Prep Time

15 Minutes

Cook Time

30 Minutes

Effort

Pellets

Pecan

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 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

  • 1 Teaspoon black pepper

  • Pound Pork Collar

Steps

  • 1

    In a large resealable bag, combine the chopped rosemary, shallots, garlic, coriander, bourbon, apple ale, canola oil, salt and pepper

    Ingredients

    • 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

    • 1 Teaspoon black pepper

  • 2

    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.

    Ingredients

    • Pound Pork Collar

  • 3

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
  • 4

    Remove the pork from the marinade, reserving the marinade.
  • 5

    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.

    Grill325 ˚F

  • 6

    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.
  • 7

    Remove the pork from the grill and rest for 5 minutes before slicing and serving. Enjoy!

Cooking Notes

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