Rosemary Marinade Pork Collar
By Traeger Kitchen
This unique cut of pork is mainly found in Europe, but we think it is the next pork belly. It's inexpensive, beautifully marbled and will soak up that rosemary and smoky goodness.
Prep Time
15 Min
Cook Time
30 Min
Pellets
Pecan
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 3 Tablespoon | fresh rosemary |
| 3 Medium | finely chopped shallots |
| 2 Tablespoon | garlic, chopped |
| 2 Teaspoon | ground coriander |
| 1/2 Cup | bourbon |
| 1 Bottle | Apple Ale |
| 3 Tablespoon | Canola oil |
| 2 Teaspoon | Fine sea salt, such as Jacobsen |
| 1 Teaspoon | Black pepper |
| 1 | (3-4 lb) pork collar |
Steps
1
In a large resealable bag, combine the chopped rosemary, shallots, garlic, coriander, bourbon, apple ale, canola oil, salt and pepper
2
With a knife, cut the pork collar into 2-inch-thick slabs. Place in the bag with the marinade, and transfer to the refrigerator to marinate overnight.
3
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
4
Remove the pork from the marinade, reserving the marinade.
5
Insert the probe horizontally into the pork collar, avoiding any large pockets of fat, if possible. Place the collar directly on the grill grates. Close the lid and cook until grill marks appear, 5-6 minutes.
450 ˚F / 232 ˚C
00:06
6
Reduce the Traeger temperature to 325°F. Baste the pork with remaining marinade once, then discard the marinade. Close the lid and cook until the internal temperature reaches 160°F, 20-25 minutes.
325 ˚F / 163 ˚C
160 ˚F / 71 ˚C
00:25
7
Remove the pork from the grill and let rest for 5 minutes before slicing and serving. Enjoy!
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