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Ingredients:
1 each
As needed
As needed
As needed |
pork collar (skin removed, fat scored)
brine (see recipe below)
mop sauce (see recipe below)
dry rub (see recipe below) |
Preparation:
Follow recipe for pork collar as stated. Once collar is cooked, slice and serve. If you must cool and reheat then reheat in a pan with a rack underneath with additional veal stock and apple juice. Wrap pork collar in plastic wrap then tin foil and put in the oven at 180F and gently warm for about 1-2 hours.
Brine Recipe and Preparation of Pork Collar
Ingredients:
|
1 each
1 bunch
2 tbsp.
6 each
2 1/2 cup
2 cup
1/4 cup
3 gallon
1 1/2 gallon
1 1/2 cup
As needed |
pork collar (skin removed, fat scored)
fresh thyme
mustard seed
bay leaves
salt
sugar
curing salt #1
water
ice
dry rub (see recipe below)
mop sauce (see recipe below) |
Preparations:
Remove skin from the pork collar, trim off a little bit of the fat, score the fat, and reserve. Heat up 1 1⁄2 gallons of water, and add all ingredients except the ice and dry rub. Cook until salt and sugar are dissolved. Cool with the ice, and add water to bring up to a total of 4 1⁄2 gallons. Place in refrigerator, submerge pork collar in brine, and brine for 8 hours. Remove the pork collar from the brine, pat dry, and let it air dry in the refrigerator overnight. Season the pork collar with the dry rub. Smoke the pork collar for 14 hours at 228 F or until fork tender. Use mop sauce and mop over entire pork collar about every 15-30 minutes while smoking. Remove from the smoker. Slice and serve.
Dry Rub
Ingredients:
|
2 tsp.
1 tsp.
1 tsp.
1 tsp.
1/2 cup
1/4 cup
4 tps.
1/2 cup
3 tsp.
6 tsp.
1 tsp.
1 tsp. |
fennel seed (toasted and processed in spice grinder)
cumin seeds (processed in spice grinder)
black peppercorn (processed in spice grinder)
coriander seeds
brown sugar
granulated sugar
garlic powder
fine sea salt
smoked paprika
spanish paprika
dried oregano
cayenne pepper |
Preparations:
Mix all ingredients together. Set aside until ready to use.
Mop Sauce
Ingredients:
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2 oz.
1 qt.
3/4 cup
1/2 cup
1/4 cup
2 cups
To taste |
lemon juice
white wine vinegar
ketchup
paprika
salt
apple juice
cayenne pepper |
Preparations:
In pot, place apple juice. Over medium heat, reduce apple juice down to 1 cup (by half). After apple juice is reduced add all other ingredients and whisk until incorporated. Use mop sauce to mop pork collar approximately every 15-30 minutes while pork collar is smoking.
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