Grilled Pork Collar Recipe: Smoky Char With Marbled Richness

Grilled pork collar delivers smoky char and marbled richness that elevates any backyard cookout. This cut, often overlooked, offers incredible flavor and tenderness when handled correctly.

Getting my first whiff of hickory smoke at a family cookout taught me the value of patience with pork. The marbling in pork collar renders down beautifully over direct heat, creating juicy, flavorful results.

Unlike leaner cuts, this maintains moisture throughout grilling. A simple dry rub enhances without overpowering the meat’s natural taste.

Serve sliced against the grain for maximum tenderness. The smoky exterior and juicy interior make this a standout dish.

Ingredients for Grilled Pork Collar

A few pantry spices plus quality pork collar transform into backyard cookout magic.

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The pork collar is everything here. Ask your butcher for the full collar—it’s the neck/shoulder cut with the skin still on. Whole Foods or local meat markets usually have it, but you might need to order ahead. Look for good marbling and a thick fat cap (that’s flavor gold). Bone-in gives you more depth, but boneless works if that’s what’s available (just adjust cook time).

No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Swap brown sugar for honey or maple syrup if that’s what you’ve got. The mustard is just a binder—Dijon works too (just cut the amount by half). For the wood chips, apple or cherry give a sweeter smoke than hickory. Skip the wood entirely and use a gas grill with smoker box if needed.

Pork collar keeps in the fridge 3-4 days before cooking, or freeze for up to 6 months. The rub can be mixed ahead—store in an airtight container for 2 weeks. Leftovers? Slice thin and crisp in a pan for next-day tacos.

Step-by-Step Instructions for Grilled Pork Collar

Here’s my tested method for achieving that perfect smoky char on this rich, marbled cut.

Step 1: Prepare the Dry Rub and Pork Collar

In a small bowl, combine 1.5 tbsp Kosher Salt, 1.5 tsp Black Pepper, 1 tbsp Smoked Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 2 tbsp Brown Sugar, and 0.5 tsp Cayenne Pepper. This blend creates a balanced sweet-spicy crust that complements the pork’s natural richness.

Pat the 2 lb Pork Collar dry with paper towels. I like to score the fat cap in a crosshatch pattern—this helps render the fat and allows the rub to penetrate deeper. Brush the pork all over with 2 tbsp Yellow Mustard and 1 tbsp Lemon Juice; the mustard acts as a binder for the rub while adding subtle tang.

Step 2: Apply the Rub and Rest

Rub the spice mixture all over the pork collar, pressing firmly to ensure it adheres to every surface. Don’t be shy—you want a visible crust. Drizzle 2 tbsp Olive Oil over the pork and rub it in, which helps create a beautiful caramelized exterior during grilling.

Let the seasoned pork collar rest at room temperature for 30-45 minutes. This step is crucial—it allows the salt to begin penetrating the meat and the rub to form a paste-like consistency. Meanwhile, soak 1 cup Hickory Wood Chips in water for at least 30 minutes to prepare for smoking.

Step 3: Set Up the Grill for Indirect Heat

Prepare your grill for indirect heat. If using a charcoal grill, bank the coals to one side. For a gas grill, turn on half the burners to medium-high heat (about 375°F). Drain the soaked hickory wood chips and add them directly to the coals or place them in a smoker box over the lit burners.

Wait until you see thin blue smoke (not thick white smoke) before adding the pork. Place the pork collar on the cool side of the grill, fat cap up. Close the lid and maintain a consistent temperature between 275-300°F. This low-and-slow approach ensures the connective tissue breaks down without drying out the meat.

Step 4: Smoke and Grill to Perfection

Cook the pork collar for 2.5-3 hours, or until the internal temperature reaches 195-203°F. I check the temperature in the thickest part, avoiding the bone. During the last 30 minutes, move the pork directly over the heat to develop a deep, caramelized crust on the exterior.

You’ll know it’s ready when the meat is probe-tender—your thermometer should slide in like butter with no resistance. The bark should be dark mahogany and slightly crisp, while the interior remains juicy and tender. If the surface starts to darken too quickly, tent the pork loosely with foil.

Step 5: Rest and Slice

Transfer the pork collar to a cutting board and tent it loosely with foil. Let it rest for 15-20 minutes—this allows the juices to redistribute throughout the meat. Skipping this step will leave you with a dry cut, as all the moisture will spill out onto the cutting board.

Slice against the grain into ½-inch thick pieces. The grain in pork collar runs in one direction, so look for the lines in the meat and cut perpendicular to them. This shortens the muscle fibers, ensuring each bite is tender. Serve immediately while still warm, with the renderings from the resting juices spooned over the top.

Perfect Pairings for grilled pork collar

Wine Pairings

A bold Zinfandel from California stands up to the smoky richness with its jammy fruit and peppery finish. I love how the wine’s acidity cuts through the pork’s fat cap. Look for bottles from Dry Creek Valley for that perfect balance. 🍷

Beer Options

An amber ale with caramel notes complements the brown sugar in the rub. Try Fat Tire Amber Ale or a local craft option. The malt sweetness mirrors the crust while the hops cleanse your palate between bites.

Side Dishes

My go-to is tangy vinegar-based coleslaw using 1/4 cup apple cider vinegar and 1 tbsp mustard seeds. The acidity balances the meat’s richness beautifully. Serve it chilled after letting it sit for 1 hour. 🥗

Fresh Accompaniments

Grilled peaches with a touch of honey glaze add a sweet contrast. Halve 2 ripe peaches, brush with 1 tbsp olive oil, and grill cut-side down for 3-4 minutes. The caramelization echoes the pork’s crust.

Bread Choices

Warm cornbread made with 1 cup stone-ground cornmeal soaks up the juices perfectly. I bake mine in a cast iron skillet for that crispy edge. Alternatively, try garlic naan from your local Indian market.

Sauce Pairing

A simple white BBQ sauce with 1 cup mayonnaise, 1/4 cup apple cider vinegar, and 1 tbsp horseradish adds Alabama-style tang. Drizzle lightly over slices or serve on the side for dipping.

Frequently Asked Questions