Bonfire Pork Collar with Apple Glaze
Serves 8 | Glasseye Creek Bonfire BBQ Sauce
Ingredients
- 2 kg pork collar
- 2 tsp salt
- 1 tbsp coarse black pepper
- ½ cup cloudy apple juice
- ½ cup Bonfire BBQ Sauce
- 1 tbsp cider vinegar
- To serve: roast potatoes and apples
Method
1. Salt and pepper the collar. Smoke at 120°C for 4 hours until a reddish-brown bark develops.
2. Wrap with apple juice and cook 2–3 hours more until it yields easily to a probe. Unwrap and glaze with Bonfire BBQ Sauce mixed with vinegar for the last 20 minutes.
3. Rest 25 minutes, slice generously and serve with roast potatoes and apples.
Sauces in this recipe
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*NEW* Bonfire BBQ Sauce
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