rosemary roasted pork collar

INGREDIENTS


  • 3 Tablespoon fresh rosemary

  • 3 Whole shallot, thinly sliced

  • 2 Tablespoon garlic, minced

  • 2 Teaspoon ground coriander

  • 1/2 Cup bourbon

  • 1 Whole Apple Ale

  • 3 Tablespoon vegetable oil

  • 2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1 Teaspoon black pepper

  • 4 Pound Pork Collar

PREPARATION

Steps

1

Combine the chopped rosemary, shallots, garlic, coriander, bourbon, apple ale, canola oil, and salt and pepper in a large zip lock bag.

2

Cut the collar into 2” slabs, let it marinade overnight in the fridge.

3

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

4

Place the collar on the grill until you get some good grill marks, about 5-6 minutes.

5

Turn the temperature down to 325℉; pour remaining marinade onto the meat, and cook for 20 to 25 more minutes.

6

Cook medium to medium well, being careful to not overcook. The internal meat temperature should be 160℉. Remove from grill and serve. Enjoy!

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