Grilled Pork Collar Recipe with Citrus Marinade
Grilled Pork Collar, or pork neck with an easy citrus marinade.
Servings: 6 people
Cost: $40
Ingredients
- 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
Instructions
- 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.
Video
Notes
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
Nutrition
Calories: 739kcal | Carbohydrates: 9g | Protein: 100g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 318mg | Sodium: 1509mg | Potassium: 1951mg | Fiber: 1g | Sugar: 6g | Vitamin A: 144IU | Vitamin C: 32mg | Calcium: 90mg | Iron: 7mg