Foolproof Slow-Roasted Pork Collar
Spicy, sweet, and succulent, this slow-roasted pork is definitely one for your recipe collection. A boneless pork collar is covered with a spice rub made from dried chiles, brown sugar, and ginger. Then it’s roasted—initially at a very high temperature to brown the exterior and then finished at a very low temperature to break down the connective tissues, maximize juiciness, and cook the meat through.
What makes this pork shoulder recipe foolproof is using a probe thermometer, which takes all the guesswork out of getting the temperature right. Simply insert the probe into the deepest part of the roast, set the target temperature to 140 F/60°C
3 1/2 to 4 pounds boneless pork collar roast (also called Boston blade roast or Boston butt)
For the Spice Rub:
1 teaspoon dried crushed red peppers
1 teaspoon garlic powder
1 teaspoon ground ginger
1 1/2 tablespoons kosher salt (not sea salt or table salt)
1 teaspoon ground white pepper
2 tablespoons brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Steps to Make It
1-Preheat the oven to 500 F/260°C. Mix all of the spice rub ingredients together in a small bowl to form a paste.
2-Use a basting brush or spoon to coat the roast. (You might have some left over, depending on the size of your roast.)
3-Place the seasoned pork collar on a rack in a roasting pan and transfer it to the oven.
4-Roast for 20 minutes. Lower the heat to 250 F/121°C and cook until your probe thermometer reads 140 F/60°C, which will take another hour or so. The exterior of the roast should be a beautiful brown colour.
5-Remove the roast from the oven, cover it loosely with foil, and let it rest for 15 minutes, during which time the temperature will continue to rise until it reaches the target temperature of 145 F/63°C.
6-Slice, serve and enjoy.