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  • Rosemary Marinade Pork Collar
 
  • Rosemary Marinade Pork Collar
 

Rosemary Marinade Pork Collar

Rosemary Marinade Pork Collar
0.0
0.00Rosemary Marinade Pork Collar
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  • Difficulty1/5
  • Prep time15 mins
  • Cook time30 mins
  • Serves6 - 8
  • HardwoodPecan

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.

Ingredients

  • 1 (3-4 lb.) Pork Collar
  • 3 Tbsp. Fresh Rosemary
  • 3 Shallots, Minced
  • 2 Tbsp. Garlic, Chopped
  • 2 tsp. Ground Coriander
  • 1/2 cup Bourbon
  • 1 bottle Apple Ale
  • 3 Tbsp. Canola Oil
  • 2 tsp. Jacobsen Salt
  • 1 tsp. Black Pepper
  • 1 (3-4 lb.) Pork Collar
  • 3 Tbsp. Fresh Rosemary
  • 3 Shallots, Minced
  • 2 Tbsp. Garlic, Chopped
  • 2 tsp. Ground Coriander
  • 1/2 cup Bourbon
  • 1 bottle Apple Ale
  • 3 Tbsp. Canola Oil
  • 2 tsp. Jacobsen Salt
  • 1 tsp. Black Pepper

Preparation

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

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

When ready to cook, start the Traeger on smoke with the lid open until the fire is established (4-5 minutes). Increase the temperature to 450F and preheat, lid closed, for 10 to 15 minutes.

Place the collar on the grill until you get some good grill marks, about 5-6 minutes. Turn the temperature down to 325F; pour remaining marinade onto meat, and cook for 20 to 25 more minutes. Cook medium to medium well, being careful to not overcook. The internal meat temperature should be 160F.

  • Difficulty1/5
  • Prep time15 mins
  • Cook time30 mins
  • Serves6 - 8
  • HardwoodPecan

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