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
Activating this element will cause content on the page to be updated.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!
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