Slow-Grilled Spanish Iberico Pork Collar

Introduction

Indulge in the rich flavors of slow-grilled Spanish Iberico pork collar, cooked to perfection on the Arteflame grill. This cut is tender, juicy, and full of bold, smoky flavor. By searing it first over 1,000°F on the center grill grate and then bringing it to temperature on the flat cooktop, you'll lock in the juices and achieve a restaurant-quality meal. Let's fire up the grill and get started!

Ingredients

• 2 lbs Iberico pork collar
• 2 tbsp unsalted butter
• 1 tbsp sea salt
• 1 tsp cracked black pepper
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood on top of the soaked napkins.
4. Light the paper and allow the fire to build for about 20 minutes.

Step 2: Prepare the Iberico pork collar

1. Pat the pork collar dry with paper towels.
2. Rub the meat with sea salt, black pepper, smoked paprika, minced garlic, and fresh rosemary.
3. Coat the outside with Dijon mustard and drizzle with lemon juice.

Step 3: Sear on the center grill grate

1. Place the Iberico pork collar on the center grill grate at 1,000°F.
2. Sear each side for about 2 minutes to get a perfect crust.

Step 4: Move to the flat cooktop

1. Move the seared pork collar to the flat cooktop in a medium-heat zone.
2. Add unsalted butter and let it melt around the meat.
3. Cook the pork collar, flipping occasionally, until it reaches an internal temperature of 130°F.

Step 5: Rest and serve

1. Remove the meat from the grill when the temperature is 15°F below the desired doneness.
2. Let it rest for about 10 minutes to allow juices to redistribute.
3. Slice and serve with your favorite sides.

Tips

• Use a meat thermometer to ensure perfect doneness.
• Let the pork rest before slicing to preserve juiciness.
• Experiment with different wood types for varying smoke flavors.

Variations

1. Garlic-Herb Style: Add extra rosemary, thyme, and crushed garlic to enhance herbal flavors.
2. Spanish Citrus: Marinate in orange juice and zest for a bright, tangy taste.
3. Smoky Chipotle: Add chipotle powder and honey to the rub for a sweet and spicy kick.
4. Sherry-Glazed: Brush with sherry vinegar and honey while grilling for a glossy finish.
5. Spanish BBQ: Use a Spanish-style BBQ sauce for a smoky, sweet flavor.

Conclusion

Cooking Spanish Iberico pork collar on the Arteflame grill brings out incredible flavor and tenderness. The high-heat sear locks in juices, and the flat cooktop ensures an even cook. Try this method today and elevate your grilling game!

Best pairings

• Grilled asparagus with lemon
• Spanish-style grilled potatoes
• Romesco sauce
• Glass of Tempranillo wine