Step

• Step 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 Ziploc bag and place in the fridge overnight.

  Ingredients

  • 5 Pound Snake River Farms Kurobuta Pork Collar

  • 1 Bottle Mexican Lager

  • 1  lime, juiced

  • 1  orange, juiced

  • 1 Tablespoon chili powder

  • 1 Tablespoon cumin

  • 1/4 Cup cilantro, chopped

  • 1 Clove garlic, minced

  • 1/4 Cup brown sugar

  • 1 Tablespoon salt

• Step 2

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

• Step 3

  Remove the pork collar from the marinade and place directly on the grill grate. Reserve the marinade.

• Step 4

  Cook for 30-45 minutes until the exterior is caramelized and lightly browned. Reduce the temperature on the grill to 225℉.

  00:45

  500 ˚F / 260 ˚C

• Step 5

  Transfer the pork collar to a shallow baking dish or aluminum pan and pour the marinade in the bottom of the pan.

• Step 6

  Wrap the top tightly with foil and place back on the grill. Cook until the internal temperature of pork reaches 204℉.

  225 ˚F / 107 ˚C

  204 ˚F / 96 ˚C

• Step 7

  Ingredients

  • 1/2  White Onion, Diced

  • 1  jalapeño, minced

  • 1/4 Cup cilantro, chopped

  • 1  lime, juiced

  •  extra-virgin olive oil

  • To Taste salt

• Step 8

  Remove the pork from the grill and let rest 10 minutes. Shred the meat removing any large chunks of fat or sinew.

• Step 9

  Pour some of the cooking liquid in with the shredded pork if it seems a little dry and season to taste with salt.

• Step 10

  Build the tacos with the onion relish and toppings of your choice. Enjoy!

  Ingredients

  •  Radish, shaved thinly

  •  Cotija cheese

  •  Avocado, Sliced

  •  corn tortillas