Pinterest Code: 119e79e8f3c084b84b2e03abae041ed4

IBERICO PORK COLLAR

SERVES

8-10

PREP TIME

20MINS

COOK TIME

40MINS

MODEL NUMBER

INGREDIENTS

  • 900g Iberico Pork Collar
  • 2 Large Onions sliced in thick 1” rounds
  • 2 Leeks, cut into 1” rounds
  • 4 Celery sticks, cut into 1” rounds
  • 4 Carrots, peeled, cut into 1” rounds
  • 3 Apples quartered
  • 2 Bulbs Garlic sliced widthways
  • Olive oil
  • Sea salt flakes and black pepper
  • 250ml Apple cider
  • 250ml Stock
  • 2 tbsp Garlic powder
  • 1 tbsp Smoked Paprika
  • 1 tbsp Onion granules
  • 1 tbsp Ground Fennel
  • 1 tbsp Brown Sugar

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HOW TO MAKE IBERICO PORK COLLAR

  • Step 1. Preheat the smoker to 430°F.

  • Step 2. In a large roasting tin arrange all the vegetables so they sit flat on the bottom of the tin. Drizzle the vegetables with olive oil and season with salt and pepper.

  • Step 3.Pour the apple cider and stock over the vegetables, set aside.

  • Step 4. Place the pork collar on a board and rub all over with the dry rub, then place on top of the vegetables in the tin.

  • Step 5. Cover tightly with tin foil and place in the oven for 15 minutes

  • Step 6. After 15 minutes remove the foil, turn the heat down to 160C/ 320F and roast for 2.5 hours or until the internal temp of the pork is 76C/ 170F using ThermoPro TP09

  • Step 7. Rest for 10 minutes, then carve and serve with the vegetables and some mashed potatoes to soak up all the gravy. Enjoy!

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