Grilled Pork Collar with Citrus Marinade

Prep Time 4 hours
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 4 hours 55 minutes
Servings 6 people
Author Mary Cressler | Vindulge
Cost $40


  • 3 - 4 pound pork collar
  • 1 tablespoon diced rosemary
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse ground black pepper
  • 1 teaspoon dried sage
  • 1 teaspoon granulated garlic

Citrus Marinade

  • 1 1/2 cups orange juice
  • 1 medium shallot
  • 3 limes juiced
  • 4 crushed garlic cloves
  • 1 teaspoon sugar
  • 1 tablespoon rosemary
  • 1/2 teaspoon coarse pepper


  • Add all marinade ingredients into a quality blender and pulse until smooth. Pour marinade in a 1 gallon plastic bag. Place pork collar into marinade and close taking care to remove as much as air. Marinade in fridge for minimum of two hours, can go overnight.
  • Preheat grill for two zone or direct/indirect cooking. Combine rosemary, salt, pepper, sage, and garlic in a small bowl. Remove pork collar from marinade and discard the marinade. Pat pork collar dry, and apply dry rub liberally.
  • Place pork collar over direct heat for 6 minutes or until seared, flip the collar and cook additional 6 minutes or until seared. Move to indirect heat and point the fat cap toward the heat to act as a shield.
  • Cover grill and cook for additional 35 minutes or until the internal temperature of the pork at the center of cut is 140 - 143 degrees F. Remove and let rest for 10 - 15 minutes.
  • Slice into steaks and serve with your favorite sides.


If there is a fat cap, leave the fat cap on and score the fat cap with X's prior to marinade.
We use Blendtec Classic Blender for Marinades