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IBERICO PORK COLLAR
Zarina
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
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 TP27.
Step 7. Rest for 10 minutes, then carve and serve with the vegetables and some mashed potatoes to soak up all the gravy. Enjoy!
