Grilled pork collar
Recipe for grilled pork collarDelicious and juicy grilled barbecue pork collar with plenty of flavors. It's a wonderful summer dish on the grill and can be served with your favorite sides. For example, serve it with grilled corn on the cob, baked potatoes, coleslaw, and a tasty sauce.
Ingredients
- 2.5 kg pork collar
- 1 tbsp olive oil
Barbecue rub:
- ¾ dl brown sugar
- ¼ dl fine salt
- ½ tsp dried oregano
- 1 tsp mustard powder Coleman's
- ¼ dl paprika
- ½ tbsp smoked paprika
- ½ tsp ground cumin
- 1 tbsp onion powder
- 1 tsp garlic powder
- ¼ tsp ground black pepper
- ¼ tsp cayenne pepper
Barbecue sauce:
- 1 dl Heinz ketchup
- 1 tbsp Worcestershire sauce
- 3 tbsp brown sugar
- ½ tsp salt
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
Instructions
- Preheat the grill to 250 degrees Celsius (482 degrees Fahrenheit) for indirect heat. Once the pork collar is placed on the grill, reduce the temperature to 190 degrees Celsius (374 degrees Fahrenheit).
- In a saucepan, combine the ingredients for the barbecue sauce and heat over low heat until all the sugar is dissolved. Taste and set it aside when done.1 dl Heinz ketchup, 1 tbsp Worcestershire sauce, 3 tbsp brown sugar, ½ tsp salt, 1 tsp onion powder, ½ tsp garlic powder, ½ tsp smoked paprika
- Prepare the pork collar by trimming off excess fat and membranes.2.5 kg pork collar
- In a small bowl, mix all the ingredients for the barbecue seasoning.¾ dl brown sugar, ¼ dl fine salt, ½ tsp dried oregano, 1 tsp mustard powder, ¼ dl paprika, ½ tbsp smoked paprika, ½ tsp ground cumin, 1 tbsp onion powder, 1 tsp garlic powder, ¼ tsp ground black pepper, ¼ tsp cayenne pepper
- Score the pork collar in a diagonal pattern with a sharp knife, cutting about 1 centimeter deep. Rub it with olive oil, followed by the barbecue seasoning you just made. This step can be done the day before to allow the flavors to penetrate the meat.1 tbsp olive oil
- Place the pork collar in the middle of the grill, between the heat sources, and reduce the temperature from 250 to 190 degrees Celsius (482 to 374 degrees Fahrenheit). Grill the pork collar at 190 degrees Celsius (374 degrees Fahrenheit) using indirect heat for 2.5-3 hours or until the core temperature reaches 80 degrees Celsius (176 degrees Fahrenheit).
- Remember to turn the pork collar 180 degrees a few times during the cooking time to ensure even heat distribution.
- When there is about 1 hour left of cooking time, or when the core temperature approaches 65 degrees Celsius (149 degrees Fahrenheit), brush the pork collar with the barbecue sauce. Repeat this process a few times to build a nice glaze on the meat.
- Once the core temperature reaches 80 degrees Celsius (176 degrees Fahrenheit), remove the pork collar from the grill and let it rest for approximately 20 minutes before slicing and serving.
Nutrition
Serving: 1peopleCalories: 684kcalCarbohydrates: 28gProtein: 79gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 250mgSodium: 2278mgPotassium: 1651mgFiber: 2gSugar: 22gVitamin A: 2547IUVitamin C: 2mgCalcium: 101mgIron: 7mg
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