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Rosemary Roasted Pork Collar

Rosemary Roasted Pork Collar

By Traeger Kitchen

This unique cut of pork is mainly found in Europe. We think it is the next pork belly. It is inexpensive, beautifully marbled and will soak up that rosemary and smokey goodness.

Prep Time

8 Hours

Cook Time

30 Minutes

Pellets

Pecan

Ingredients

Number of People Serving

6

Units of Measurement:
main
3 Tablespoon fresh rosemary
3 Whole shallot, thinly sliced
2 Tablespoon garlic, minced
2 Teaspoon ground coriander
1/2 Cup bourbon
1 Whole Apple Ale
3 Tablespoon vegetable oil
2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1 Teaspoon black pepper
4 Pound Pork Collar

Step

  • 1

    Combine the chopped rosemary, shallots, garlic, coriander, bourbon, apple ale, canola oil, and salt and pepper in a large zip lock bag.

  • 2

    Cut the collar into 2” slabs, let it marinade overnight in the fridge.

  • 3

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  • 4

    Place the collar on the grill until you get some good grill marks, about 5-6 minutes.

  • 5

    Turn the temperature down to 325℉; pour remaining marinade onto the meat, and cook for 20 to 25 more minutes.

    325 ˚F / 163 ˚C

    00:25

  • 6

    Cook medium to medium well, being careful to not overcook. The internal meat temperature should be 160℉. Remove from grill and serve. Enjoy!

My Notes


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