Pork collar is a uniquely versatile cut of meat. Thanks to its marbled nature, pork collar is perfect for both high temperature grilling, as well as low-and-slow smoking. This versatility is on full display in our Grilled Pork Collar Taco recipe. We start with a blistering sear on high, before dropping the temp to infuse smoky, hardwood flavor. Shred the meat, fill a taco shell, top with a homemade onion relish and let the wood-fired fiesta begin.
1/2 WHITE ONION, SMALL DICE
1 jalapeño, MINCED
1/4 cup CHOPPED CILANTRO
JUICE OF 1 LIME
SALT, TO TASTE
RADISH, SHAVED THINLY
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.
When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
Remove the pork collar from the marinade and place directly on the grill grate. Reserve the marinade.
Cook for 30-45 minutes until the exterior is caramelized and lightly browned. Reduce the temperature on the grill to 225℉.
Transfer the pork collar to a shallow baking dish or aluminum pan and pour the marinade in the bottom of the pan.
Wrap the top tightly with foil and place back on the grill. Cook until the internal temperature of pork reaches 204℉.
For the Onion Relish: While the pork is cooking, combine the onion, jalapeño, cilantro, lime juice, olive oil and salt in a small bowl. Stir to combine.
Remove the pork from the grill and let rest 10 minutes. Shred the meat removing any large chunks of fat or sinew.
Pour some of the cooking liquid in with the shredded pork if it seems a little dry and season to taste with salt.
Build the tacos with the onion relish and toppings of your choice. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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