Grilled Pork Collar with Citrus Marinade
Grilled Pork Collar, or pork neck with an easy citrus marinade.
Servings 6 people
- 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
- 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
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