Grilled Pork Collar with Rosemary and Garlic Recipe

Pork collar is a versatile cut of meat that is perfect for grilling. It is a flavorful and juicy cut of meat that is easy to cook and always delivers great results. In this recipe, we will be grilling pork collar with rosemary and garlic to create a delicious and savory meal that is sure to impress.

Understanding Pork Collar: What It Is and Where It's Found

Pork collar, also known as the neck end or neck fillet, is a flavorful and versatile cut of meat derived from the pig. This particular cut originates from the upper region of the pig, tracing its path from the jowl through the shoulder area, specifically including the Boston butt section, and it extends towards the loin.

Location and Characteristics

Origin: The pork collar is located at the upper part of the pig, running along the animal's neck and shoulder. This area is known for its rich marbling, which contributes to the tenderness and flavor that make it highly valued in various culinary applications.
Uses: Often utilized in creating traditional Italian coppa, pork collar's succulent and juicy nature also makes it a favorite in barbecue competitions. In these settings, portions of this cut may be referred to as the "money muscle" due to their prized quality.

This cut, with its balance of fat and muscle, ensures robust flavors, making it a top choice for both professional chefs and home cooks around the globe.

Pork collar is known by several different names, highlighting its versatility across various culinary traditions. In some circles, it's referred to as "coppa," particularly when used in cured meats. In barbecue competitions, this cut is often nicknamed the "money muscle" due to its prized tenderness and flavor. You might also hear it called "pork neck" or "neck fillet." Each of these names reflects a unique use or cultural context, making pork collar a truly multifaceted ingredient.

How is Pork Collar Used in Barbecue Competitions?

In the world of competitive barbecue, pork collar is one of the secret weapons that teams use to impress judges. Known for its tenderness and rich marbling, this cut is often referred to as the "money muscle." Here's how it's utilized to achieve victory on the barbecue circuit:

Preparation and Cooking: Pork collar is cooked to perfection by maintaining a precise and lower finishing temperature. This ensures the meat remains tender and juicy, distinguishing it from other cuts that might be overcooked or too dry.
Presentation: Unlike the traditional method of pulling the pork shoulder, the pork collar is typically sliced. This allows the marbling to be showcased beautifully. Often, competition teams will include both sliced collar and pulled shoulder in their presentation boxes to highlight their skills and the quality of the meat.
Flavor and Texture: The natural marbling of pork collar enhances its flavor profile, while its unique texture contributes to the delicate balance that judges seek. These attributes often lead to higher scores and even championship trophies.
Winning Strategy: By incorporating pork collar, teams can leverage both its visual appeal and its taste. This dual advantage often tilts scores in their favor as it provides a standout entry that captivates both the eyes and palate of the judges.

Pork collar's versatility and exquisite characteristics make it a prized choice among seasoned barbecue competitors, helping to turn a good dish into an unforgettable one.

Ingredients

4 pork collar steaks
4 cloves of garlic, minced
2 tablespoons of fresh rosemary, chopped
1 tablespoon of olive oil
Salt and pepper to taste

Required Ingredients for Grilled Pork Collar with Citrus Marinade

To create a delicious grilled pork collar with a zesty citrus marinade, you’ll need the following ingredients:

For the Pork Collar

Pork Collar: 3 to 4 pounds; choose a well-marbled cut for the best flavor.
Herbs and Seasoning:
- 1 tablespoon finely diced fresh rosemary
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1 teaspoon dried sage
- 1 teaspoon granulated garlic

Citrus Marinade

Juices and Aromatics:
- 1 ½ cups freshly squeezed orange juice
- 3 limes, juiced thoroughly
- 1 medium shallot, peeled and diced
- 4 garlic cloves, crushed
Additional Flavor Enhancers:
- 1 teaspoon sugar for a hint of sweetness
- 1 tablespoon fresh rosemary
- ½ teaspoon coarse ground pepper

These ingredients come together to make a flavorful and aromatic dish, perfect for grilling. Enjoy the fusion of savory and citrusy notes that will tantalize your taste buds!

Where Can You Purchase Pork Collar?

Finding pork collar can elevate your culinary adventures, offering rich flavors and a melt-in-the-mouth texture. Here’s how you can get your hands on this delicious cut:

Local Butcher: Visit your local butcher and inquire if they can prepare a pork collar for you. Often, they may suggest purchasing a Boston Butt, from which they can expertly carve out the collar.
Specialty Meat Shops: These shops are treasure troves for unique and high-quality cuts. They often source from small farms, ensuring superior quality.
Online Retailers: Meat King offers a convenient way to order premium pork collar, delivering straight to your doorstep.

Why Choose Pork Collar?

Unrivaled Marbling: Look for intricate marbling, which promises tenderness and an unparalleled taste experience.
Flavor and Texture: Enjoy a rich, buttery flavor with a texture that melts in your mouth.

No matter where you decide to purchase, the quality of pork collar will surely impress and delight your taste buds.

Preparation

1. Preheat your grill to a hot temperature, aiming for an internal temperature of 450 – 500 degrees F. This high heat is crucial for achieving a great sear on the pork collar steaks.
2. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper to form a paste. Rub the paste all over the pork collar steaks, ensuring they're completely covered.
3. Use a Two-Zone Cooking Method: Place the pork collar steaks on the direct heat side of the grill. This method helps form a nice crust. Cook for about 4 to 5 minutes on each side, or until they reach an internal temperature of 145°F, using an instant-read thermometer for accuracy.
4. Indirect Heat Finishing: After searing, move the steaks to the indirect heat side. This approach prevents burning while allowing the meat to cook evenly.
5. Once the pork collar steaks are fully cooked, remove them from the grill and let them rest for at least 5 minutes. Resting is essential to allow the juices to redistribute, which enhances the flavor and tenderness of the meat.
6. Expect a Little Pink: It's perfectly normal for pork to have a slight pink hue when cooked to medium rare, as long as it's reached the safe internal temperature.
By following these steps, you'll ensure your pork collar is both flavorful and succulent, with a satisfying crust and juicy interior.
How to Properly Apply a Dry Rub to Pork Collar

To apply a dry rub to pork collar effectively, follow these steps for a deliciously seasoned result:
1. Marinate First: Begin by marinating the pork collar. This isn’t strictly necessary, but it enhances the flavor profile of the meat and adds a juicy element thanks to the natural marbling.
2. Pat Dry: Once you remove the pork from the marinade, make sure to pat it dry thoroughly with paper towels. Why? This step is crucial for the searing process, helping to achieve a crisp outer texture.
3. Prepare the Dry Rub: Create your dry rub by mixing herbs, kosher salt, and pepper. Feel free to get creative with your spices, adding ingredients like garlic powder, paprika, or cumin to suit your taste preferences.
4. Apply the Rub: Generously sprinkle the dry rub mixture over the pork collar, ensuring an even coating. Use your hands to gently press the rub into the meat, making sure it adheres well.
5. Let It Sit: Allow the seasoned pork collar to sit at room temperature for about 20-30 minutes. This resting period helps the flavors to penetrate the meat more deeply.
6. Cook As Desired: Finally, grill or roast the pork collar as you prefer. The substantial marbling in the cut will help retain moisture, resulting in a tender and flavorful dish.
By following these steps, you can ensure that your pork collar is perfectly seasoned and ready for cooking.

To achieve the best flavor, pork collar should be marinated for a substantial amount of time. Ideally, you should let it soak up the marinade for at least three hours. This allows the flavors to deeply penetrate the meat, enhancing its taste and tenderness.

For even better results, consider extending the marinating time to up to 12 hours, particularly if you're using a robust marinade. However, be cautious not to exceed 24 hours, as this could affect the texture.

If you find a fat cap on the pork collar before marinating, it's best to keep it intact. This layer of fat can add flavor and moisture during cooking.

Start by gently scoring it in a crosshatch pattern. This means cutting shallow X-shaped lines across the surface of the fat. Doing so allows the marinade to penetrate deeper into the meat, enhancing flavor and tenderness.
Quick Tips for Marinating Pork Collar:
- Minimum Time: 3 hours
- Optimal Time: 12 hours
- Maximum Time: 24 hours
By following these guidelines, you'll ensure that your pork collar is infused with delightful flavors, resulting in a delicious meal.
Place the pork collar steaks on the hot grill and cook for about 4 to 5 minutes on each side, or until the internal temperature reaches 145°F.
Once the pork collar steaks are fully cooked, remove them from the grill and let them rest for 5 minutes. This resting period is crucial for a couple of reasons:
- Carry Over Cooking: Resting allows the pork to continue cooking internally, a process known as carry over cooking. This ensures the meat reaches the perfect level of doneness without overcooking.
- Moisture Reabsorption: During this time, the cells in the meat reabsorb moisture from the rendered fat, helping the pork retain its juiciness and enhancing its flavor.
By incorporating these steps, you ensure your pork collar steaks are not only safe to eat but also exceptionally tender and flavorful.

For a medium rare pork collar, aim for an internal temperature of 140 to 143 degrees Fahrenheit. Use an instant-read thermometer to ensure accuracy when checking the temperature.

Nutritional Information for Grilled Pork Collar with Citrus Marinade

When enjoying grilled pork collar with citrus marinade, here's what you can expect in terms of nutritional value:

Calories: Approximately 739 kcal per serving
Carbohydrates: Only 9 grams
Protein: A robust 100 grams, making it a protein-rich choice
Fat: Total fat content is around 30 grams
- Saturated Fat: 11 grams

In terms of minerals and vitamins:

Cholesterol: About 318 mg
Sodium: 1509 mg, so consider this if watching salt intake
Potassium: 1951 mg, supporting heart and muscle function
Fiber: Low at 1 gram
Sugar: Contains 6 grams

For vitamins:

Vitamin A: 144 IU for eye health
Vitamin C: 32 mg to boost immune health
Calcium: 90 mg for bones
Iron: 7 mg to help with oxygen transport in the blood

Note: These figures are estimates and can vary based on ingredient specifics and preparation methods.

Why Choose a Citrus Marinade for Pork Collar?

A citrus marinade is highly recommended for pork collar due to its unique ability to tenderize and flavor the meat. The natural acidity found in citrus fruits like lemons, limes, and oranges helps break down protein fibers, making the meat more tender and juicy. This tenderizing effect is crucial for cuts like pork collar, which can be tough if not prepared correctly.

Moreover, citrus brings a refreshing zing that pairs well with savory dishes. When combined with herbs, spices, and a touch of salt, the marinade not only enhances the meat's flavor but also infuses it with a complex, aromatic profile. Think of it as a harmonious blend of zest and seasoning that elevates the overall taste.

By incorporating a variety of herbs and spices, such as rosemary, thyme, or garlic, the marinade creates a balanced base that complements the rich, fatty nature of pork collar. This combination transforms a simple cut into a gourmet delight, providing depth and character with every bite.

Steps to Prepare Grilled Pork Collar with a Citrus Marinade

Preparing a perfectly grilled pork collar involves several crucial steps, from marinating to the final grilling. Here's how to achieve tender and flavorful results:

1. Trim and Prepare the Pork Collar

Begin by inspecting the pork collar for a fat cap. If present, carefully trim it down to about a 1/4 inch, but do not remove it entirely. This layer will help retain moisture during cooking.

2. Create a Flavorful Marinade

A citrus-based marinade not only tenderizes the meat but also infuses it with vibrant flavors. You'll need citrus juice for its natural acidity, along with herbs, spices, and salt to enhance the taste. Use a blender to mix these ingredients into a smooth marinade.

3. Marinating the Pork

Place the pork collar in a large plastic bag and cover it with the marinade. Seal the bag tightly, removing excess air to allow the marinade to penetrate the meat evenly. Refrigerate for at least three hours to overnight for deeper flavor penetration.

4. Prep the Pork for Grilling

Remove the pork collar from the marinade and discard the liquid. Pat the meat dry with paper towels. This step is essential for helping the dry rub stick and ensures a nice sear during grilling. If there's a fat cap, gently score it with a knife in an X pattern to aid in rendering and flavor absorption.

5. Apply a Dry Rub

Prepare a dry rub with herbs like rosemary and sage, along with kosher salt and pepper. Generously coat the dried pork collar with this mixture.

6. Set Up Your Grill

Preheat your grill for a two-zone or direct/indirect cooking method. This setup allows for initial searing and then slower, indirect cooking to reach the desired temperature without burning.

7. Searing and Grilling

Start by placing the pork collar over direct heat. Sear each side for roughly 6 minutes until you achieve a golden crust. Then, move the pork to the indirect heat area, positioning the fat cap towards the heat source. This positioning helps the fat drip down and flavor the meat.

8. Finish Cooking

Cover the grill and continue cooking the pork collar for about 35 minutes. The internal temperature should reach between 140 to 143 degrees Fahrenheit at the thickest part. Use a meat thermometer for accuracy.

9. Let It Rest

Once removed from the grill, allow the pork collar to rest for 10 to 15 minutes. This resting period lets the juices redistribute, ensuring a juicy and tender bite.

10. Slice and Serve

After resting, slice the pork collar into steaks. Serve with your preferred sides for a complete and delightful meal.

By following these steps, you'll masterfully prepare grilled pork collar brimming with juicy, citrusy goodness.

What Are Some Other Fun Cuts of Meat to Try?

Exploring different cuts of meat can elevate your culinary experience and introduce new flavors and textures to your table. Here are some exciting options you might want to consider:

Flat Iron Steak with Herb Butter
Known for its rich flavor and tenderness, the flat iron steak becomes irresistible when topped with a simple herb butter, allowing the natural beefy taste to shine.
Tri-Tip Roast with Chimichurri Sauce
This cut is a favorite for grilling, and when paired with a zesty chimichurri sauce, it offers a delightful combination of savory and tangy notes.
Denver Steak with Blue Cheese Sauce
Less common but increasingly popular, the Denver steak is perfect for a rich, creamy blue cheese sauce that complements its marbled goodness.
Coulotte Steak with Garlic Mushroom Sauce
Juicy and flavorful, the coulotte steak benefits from a savory garlic mushroom sauce that enhances its naturally robust taste.
Bavette with Spicy Mustard Marinade
The bavette steak is known for its full flavor profile; marinating it in a spicy mustard mixture can add an exciting kick to your meal.

Each of these cuts brings something unique to your dining experience, whether it's the texture, flavor, or how well they pair with different sauces and marinades. Give them a try and expand your culinary repertoire!

Serving Suggestions

Serve the grilled pork collar steaks with your favorite sides and enjoy! This recipe is great with roasted vegetables, mashed potatoes, or a simple green salad.

The Perfect Wine for Pork Collar

When you're savoring pork collar, opt for a wine that complements its juicy, slightly sweet flavors. A light to medium-bodied Pinot Noir is an excellent choice.

Why Pinot Noir?

Flavor Harmony: The fruity notes of Pinot Noir sync beautifully with the tender and rich taste of pork collar, enhancing its natural sweetness.
Balanced Acidity: This wine's balanced acidity cuts through the pork's fat, providing a refreshing contrast that elevates the overall dining experience.
Regional Recommendations: Pinot Noir from regions like Oregon or Burgundy is particularly well-suited due to their emphasis on fruit-forward profiles.

For those who wish to explore other options, consider:

Riesling: Its sweetness and lightness can also pair wonderfully with pork, offering a different yet delightful taste experience.
Chardonnay: Look for unoaked versions to maintain a crisp balance with the dish's flavors.

These wine selections ensure that your next meal featuring pork collar will be both satisfying and elegantly paired.