Smoking an outdoor-reared pork collar is a fantastic way to showcase the cut’s rich flavor and tender texture. Here’s a detailed recipe and method for smoking a pork collar that will yield succulent, flavorful meat perfect for any barbecue.

Ingredients

For the Dry Rub:

• 3 tablespoons paprika (smoked paprika for added smokiness)
• 2 tablespoons coarse sea salt
• 2 tablespoons brown sugar
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional, adjust to taste)
• 1 teaspoon dried thyme

For the Pork Collar:

• 2 to 3 kg (4.4 to 6.6 lbs) outdoor-reared pork collar

For the Mop Sauce (Optional):

• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup olive oil
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Equipment:

• Smoker
• Wood chips or chunks (hickory, apple, or cherry are great choices)
• Meat thermometer
• Spray bottle (for the mop sauce)
• Aluminum foil or butcher paper (for wrapping)

Preparation

1. Prepare the Dry Rub: Combine all the dry rub ingredients in a bowl. Mix well to ensure all the spices are evenly distributed.
2. Season the Pork Collar: Trim any excess fat from the pork collar if necessary. Apply the dry rub generously over the entire surface of the meat, massaging it in to ensure good contact. Allow the seasoned pork collar to rest at room temperature for at least 30 minutes before smoking.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C). Soak your wood chips in water for about 30 minutes if recommended by your smoker’s instructions, then drain them before use.
4. Smoke the Pork Collar: Place the pork collar in the smoker, fat side up. Insert a meat thermometer into the thickest part of the meat without touching bone. Close the lid and smoke, maintaining a steady temperature of 225°F (107°C).
5. Apply the Mop Sauce: If using, combine all the mop sauce ingredients in a spray bottle. After the first hour of smoking, spray the pork collar with the mop sauce every 30 to 45 minutes. This will help keep the meat moist and add flavor.
6. Check for Doneness: The pork collar is ready when it reaches an internal temperature of 195°F to 203°F (90°C to 95°C), which can take about 6 to 8 hours depending on the size of the meat and the consistency of the smoker temperature.
7. Wrap the Meat: Once the pork collar reaches an internal temperature of around 160°F (71°C), you can wrap it in aluminum foil or butcher paper to prevent it from drying out and to help push through the “stall” (a period when the temperature plateaus).
8. Rest the Meat: After reaching the desired internal temperature, remove the pork collar from the smoker and let it rest for at least 30 minutes, still wrapped. This allows the juices to redistribute throughout the meat, enhancing its tenderness and flavor.
9. Serve: Unwrap the pork collar, slice or pull apart, and serve as desired. Enjoy the smoky, succulent flavors of your barbecue masterpiece with your favorite sides.

This smoked pork collar recipe is perfect for a weekend barbecue, delivering a mouthwatering dish that’s sure to impress your guests with its depth of flavor and tenderness.