rosemary roasted pork collar
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
Combine the chopped rosemary, shallots, garlic, coriander, bourbon, apple ale, canola oil, and salt and pepper in a large zip lock bag.
Cut the collar into 2” slabs, let it marinade overnight in the fridge.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Place the collar on the grill until you get some good grill marks, about 5-6 minutes.
Turn the temperature down to 325℉; pour remaining marinade onto the meat, and cook for 20 to 25 more minutes.
Cook medium to medium well, being careful to not overcook. The internal meat temperature should be 160℉. Remove from grill and serve. Enjoy!