Rosemary Roasted Pork Collar

Traeger Kitchen


Rosemary Roasted Pork Collar

Prep Time

8 Hours

Cook Time

30 Minutes

Effort

Pellets

Pecan

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

How many people are you serving?

6

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

Steps

  • 1

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

  • 2

    Cut the collar into 2” slabs, let it marinade overnight in the fridge.
    Ingredients
    • 4 Pound Pork Collar

  • 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.
    Grill Icon
    Grill325 ˚F
  • 6

    Cook medium to medium well, being careful to not overcook. The internal meat temperature should be 160℉. Remove from grill and serve. Enjoy!

Cooking Notes

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