+
Shop the Grill Dads

Pork Collar Baked Potato

  • 1 whole Pork collar, about 4 pounds
  • Our Salt Pepper + Three Chiles seasoning from Spiceology
  • 4 large russet potatoes, scrubbed and rinsed
  • Olive oil, for the potatoes and for serving
  • Kosher salt, for seasoning
  • 1/2 cup sour cream, plus more for serving
  • 1 cup sharp cheddar cheese, divided
  • ½ cup finely grated parmesan
  • 1/4 cup buttermilk
  • 4 tablespoons salted butter
  • 3 large scallions finely chopped, plus more for serving

Pat the pork collar dry and season all over with Salt Pepper + Three Chiles seasoning . You can dry brine this overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining.

 

Remove the pork collar from the fridge. Set a smoker to low heat about 250 degrees F. Add the collar directly to the smoker and cook low and low until it hits an internal temperature close to 200 ° F, this will take 4 to 5 hours. Remove the collar from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for an hour while you prep the potatoes. 

 

Heat the grill or oven to 400 degrees F. Coat the potatoes with olive and season on all sides with kosher salt. Roast for about 40 minutes or until fork tender. Remove from the grill and cool.

 

When the potatoes are cool enough to handle, cut them in half lengthwise, scoop out the tender potato insides (leave about ⅛ inch potato in the skins for structure) and add this to a large mixing bowl. Add the sour cream, half of the cheddar cheese, parmesan, butter, and half of the scallions. Season with a heavy pinch of salt.  Add the buttermilk. Use a potato masher to mix and smooth this filling. Scoop ½ cup of the mixture back into each of the potatoes and arrange on a rimmed baking sheet.  Top each potato with some of the remaining cheddar cheese. 

 

Return to the grill or smoker. Cook the potatoes until they are warmed through and the cheese is melted and browned, about 15 minutes. While the potatoes cool, shred the pork and toss it with the BBQ sauce. 

 

Pile pork on top of finished potatoes top with scallions, a dollop of sour cream and drizzle of olive oil. 

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *


Pork Collar Baked Potato

Author Mark & Fey
Keyword Ninja, Pork, Pork collar, potatoes, Spiceology
Servings 1

Ingredients

  • 1 whole Pork collar about 4 pounds
  • Our Salt Pepper + Three Chiles seasoning from Spiceology
  • 4 large russet potatoes scrubbed and rinsed
  • Olive oil for the potatoes and for serving
  • Kosher salt for seasoning
  • 1/2 cup sour cream plus more for serving
  • 1 cup sharp cheddar cheese divided
  • ½ cup finely grated parmesan
  • 1/4 cup buttermilk
  • 4 tablespoons salted butter
  • 3 large scallions finely chopped plus more for serving

Instructions

  • Pat the pork collar dry and season all over with Salt Pepper + Three Chiles seasoning . You can dry brine this overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining.
  • Remove the pork collar from the fridge. Set a smoker to low heat about 250 degrees F. Add the collar directly to the smoker and cook low and low until it hits an internal temperature close to 200 ° F, this will take 4 to 5 hours. Remove the collar from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for an hour while you prep the potatoes. 
  • Heat the grill or oven to 400 degrees F. Coat the potatoes with olive and season on all sides with kosher salt. Roast for about 40 minutes or until fork tender. Remove from the grill and cool.
  • When the potatoes are cool enough to handle, cut them in half lengthwise, scoop out the tender potato insides (leave about ⅛ inch potato in the skins for structure) and add this to a large mixing bowl. Add the sour cream, half of the cheddar cheese, parmesan, butter, and half of the scallions. Season with a heavy pinch of salt.  Add the buttermilk. Use a potato masher to mix and smooth this filling. Scoop ½ cup of the mixture back into each of the potatoes and arrange on a rimmed baking sheet.  Top each potato with some of the remaining cheddar cheese. 
  • Return to the grill or smoker. Cook the potatoes until they are warmed through and the cheese is melted and browned, about 15 minutes. While the potatoes cool, shred the pork and toss it with the BBQ sauce. 
  • Pile pork on top of finished potatoes top with scallions, a dollop of sour cream and drizzle of olive oil. 

Pork Collar Hot Dish

  • 1 whole Pork collar, about 4 pounds
  • Our Salt Pepper + Three Chiles seasoning from Spiceology
  • 4 large russet potatoes, scrubbed and rinsed
  • Olive oil, for the potatoes and for serving
  • Kosher salt, for seasoning
  • 1/2 cup sour cream, plus more for serving
  • 1 cup sharp cheddar cheese, divided
  • ½ cup finely grated parmesan
  • 1/4 cup buttermilk
  • 4 tablespoons salted butter
  • 3 large scallions finely chopped, plus more for serving

Pat the pork collar dry and season all over with Salt Pepper + Three Chiles seasoning . You can dry brine this overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining.

 

Remove the pork collar from the fridge. Set a smoker to low heat about 250 degrees F. Add the collar directly to the smoker and cook low and low until it hits an internal temperature close to 200 ° F, this will take 4 to 5 hours. Remove the collar from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for an hour while you prep the potatoes. 

 

Heat the grill or oven to 400 degrees F. Coat the potatoes with olive and season on all sides with kosher salt. Roast for about 40 minutes or until fork tender. Remove from the grill and cool.

 

When the potatoes are cool enough to handle, cut them in half lengthwise, scoop out the tender potato insides (leave about ⅛ inch potato in the skins for structure) and add this to a large mixing bowl. Add the sour cream, half of the cheddar cheese, parmesan, butter, and half of the scallions. Season with a heavy pinch of salt.  Add the buttermilk. Use a potato masher to mix and smooth this filling. Scoop ½ cup of the mixture back into each of the potatoes and arrange on a rimmed baking sheet.  Top each potato with some of the remaining cheddar cheese. 

 

Return to the grill or smoker. Cook the potatoes until they are warmed through and the cheese is melted and browned, about 15 minutes. While the potatoes cool, shred the pork and toss it with the BBQ sauce. 

 

Pile pork on top of finished potatoes top with scallions, a dollop of sour cream and drizzle of olive oil. 

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *


Pork Collar Hot Dish

Author Mark & Fey
Keyword casserole, Ninja, Pork, Pork collar, Spiceology
Cook Time 40 minutes
Servings 1

Ingredients

  • 2 cups pulled pork collar or leftover pulled pork
  • 1 8-ounce cream of chicken condensed soup
  • 1/4 cup finely diced onion
  • 2 cups shredded Monterey jack cheese plus more for topping
  • Kosher salt for seasoning
  • Ground black pepper for seasoning
  • 2 cups frozen tater tots
  • Olive oil
  • 2 teaspoons Salt Pepper + Sour Cream our spice blend from Spiceology
  • Fresh chopped chives optional for garnishing

Instructions

  • Heat your grill or smoker to 375 degrees F. We’re using our Ninja Woodfire Outdoor for making this a super easy weeknight meal.
  • In a medium mixing bowl, combing the pork, soup, onions cheese, salt, pepper, and stir to combine. Pour into a 8×8 baking dish.
  • In a small bowl, coat the tater tots with a little olive oil and the Salt Pepper + Sour Cream seasoning. Line the top of the casserole with the tots and cover with more cheese.
  • Cook for 35 to 40 minutes or until the tots are crispy and the filling is heated through. Top with chives and serve hot.

Pork Collar BBQ Sliders

  • 1 whole Pork collar, about 4 pounds
  • Our Salt Pepper + Three Chiles seasoning from Spiceology
  • 4 large russet potatoes, scrubbed and rinsed
  • Olive oil, for the potatoes and for serving
  • Kosher salt, for seasoning
  • 1/2 cup sour cream, plus more for serving
  • 1 cup sharp cheddar cheese, divided
  • ½ cup finely grated parmesan
  • 1/4 cup buttermilk
  • 4 tablespoons salted butter
  • 3 large scallions finely chopped, plus more for serving

Pat the pork collar dry and season all over with Salt Pepper + Three Chiles seasoning . You can dry brine this overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining.

 

Remove the pork collar from the fridge. Set a smoker to low heat about 250 degrees F. Add the collar directly to the smoker and cook low and low until it hits an internal temperature close to 200 ° F, this will take 4 to 5 hours. Remove the collar from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for an hour while you prep the potatoes. 

 

Heat the grill or oven to 400 degrees F. Coat the potatoes with olive and season on all sides with kosher salt. Roast for about 40 minutes or until fork tender. Remove from the grill and cool.

 

When the potatoes are cool enough to handle, cut them in half lengthwise, scoop out the tender potato insides (leave about ⅛ inch potato in the skins for structure) and add this to a large mixing bowl. Add the sour cream, half of the cheddar cheese, parmesan, butter, and half of the scallions. Season with a heavy pinch of salt.  Add the buttermilk. Use a potato masher to mix and smooth this filling. Scoop ½ cup of the mixture back into each of the potatoes and arrange on a rimmed baking sheet.  Top each potato with some of the remaining cheddar cheese. 

 

Return to the grill or smoker. Cook the potatoes until they are warmed through and the cheese is melted and browned, about 15 minutes. While the potatoes cool, shred the pork and toss it with the BBQ sauce. 

 

Pile pork on top of finished potatoes top with scallions, a dollop of sour cream and drizzle of olive oil. 

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *


Pork Collar BBQ Sliders

Author Mark & Fey
Keyword Ninja, Pork, Pork collar, Spiceology

Ingredients

For the pork and BBQ sauce

  • 1 whole pork collar about 4 pounds
  • Salt Pepper + Three Chiles our spice blend with Spiceology
  • 1 1/2 cups ketchup
  • 1/2 cup brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic minced
  • 1 tablespoon orange zest
  • Hawaiian-style slider buns
  • 8 slices provolone cheese

For the slaw

  • 1 12 ounce bag coleslaw mix
  • 1/2 cup mayo
  • 1/4 cup buttermilk
  • 2 tablespoons dijon mustard
  • 1 tablespoon Champagne vinegar
  • 1 teaspoon celery seeds
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • Pat the pork collar dry and season all over with Salt Pepper + Three Chiles — we can’t tell you how much, measure that shit with your heart. You can dry brine this overnight, uncovered in the fridge or tightly wrapped in plastic —  just remember to turn your wrapped collar about halfway through brining.
  • Remove the pork collar from the fridge. Set a smoker to low heat about 275 degrees F. We’re using our Ninja Woodfire Outdoor Grill Add the collar directly to the smoker and cook low and low until it hits an internal temperature close to 200 ° F, this will take 4 to  5hours. Remove the collar from the grill, cool it for 10 minutes and wrap tightly in butcher paper or foil to rest for an hour while you prep the BBQ sauce and slaw.
  • Combine the ketchup, brown sugar, molasses, cider vinegar, garlic, orange zest and pinch of salt in a small saucepan. Cook over medium heat for 5 minutes until bubbly and thickened. Set aside to cool.
  • In a large mixing bowl, combine the slaw mix, mayo, buttermilk, mustard, vinegar, celery seeds, salt, and pepper. Toss to combine.
  • Shred the pork and toss it with the BBQ sauce. Use a serrated knife to cut through the slab of rolls and top the bottom half with the cheese slices. Broil on a foil lined sheet pan until the cheese is melted. Add the pork, more BBQ sauce and the slaw. Top and slice into sliders.

Video