Cook This: A Basic Smoked Pork Collar Recipe for BeginnersFebruary 18, 2017
So you’ve committed yourself to making a homemade smoker as your weekend project. Congratulations! You’re halfway through a rewarding and delicious DIY project. (Though if you already have your own smoker, our recipe for basic barbecued pork will work with your authentic equipment.)
This recipe is an easy starting off point for your first homemade barbecue. Armed with ingredients that can be found in any grocery, you will be well on your way to rich, smoked pork. The flavors used in this recipe are closer to the traditional style of barbecue, but with concessions for the local palate. The marinade keeps the meat tender and juicy while the rub creates a flavorful crust all around the pork. Though pork collar isn’t the first cut of meat that comes to mind with barbecue, the under-appreciated cut is lean but has good marbling running through the middle which helps keep the meat juicy.
The process of this recipe is easy. Monitoring the smoker’s temperature and making sure the coals keep burning are the tedious parts of the procedure. But you don’t need to hover over the smoker, check on the temperature every ten minutes or so. Once the temperature starts dropping, use an air pump to fan the flames through the drainage hole. Keeping the meat in the smoker for five to six hours will yield tender meat with an intensely smoky flavor, but you can cut down on the smoking time and cook the meat through in your oven. Smoke the pork for three hours and finishing the pork for an hour in the oven, your meat will be noticeably less smoky, but still enough to impart smokiness to the pork.
Slow Smoked BBQ Pork Collar
Yield: 12 portions
Time: 1 day (8 hrs marinade / 5–6 hours for smoking)
- 2 kg pork collar, around 1 piece
- ¼ cup sugar
- 1 cup pineapple juice
- 2 cups white vinegar
- ⅛ cup salt
- ⅛ cup paprika
- 150g brown sugar
- 150g white sugar
- 30g salt
- 1 tbsp chili powder
- 4 tbsp paprika
- 2 tbsp onion powder
- 2 tbsp black pepper, ground
- 2 tbsp garlic powder
- 1 tbsp cumin, ground
- 2 tbsp american mustard
- 2 handfuls wood chips of your choice, make sure it is food grade as some wood is poisonous
- Mix all marinade ingredients in a bowl.
- Save one cup of marinade to baste pork.
- Place pork in resealable bag. Pour in marinade and leave for at least six hours.
- Mix all rub ingredients together, except for the mustard.
- When pork has marinated for at least six hours, remove from marinade and dry.
- Coat pork with mustard and rub in about ⅔ of the rub onto the pork.
- Keep excess rub for later use.
- Soak wood chips in water for 30 minutes to an hour.
- Get briquettes and charcoal started and place in the coal compartment of smoker or grill.
- Cover smoker and bring up heat to 200˚F.
- Place wood chips in chip pan and cover with aluminum foil.
- Place chip pan on charcoal and wait for the wood chips to start smoking.
- Place pork in the smoker and make sure it is not in direct contact with the heat.
- After two hours, baste pork with reserved marinade.
- Cover and let smoke another hour then baste again.
- After the fourth hour baste then remove pork and wrap in aluminum foil and return in the smoker.
- When done, remove from smoker and allow to cool down in a cooler for at least three hours.
- Slice and serve.