Smoked Pork Collar Sandwiches

As East Tennessee slowly begins the transition to Fall, we’re enjoying beautiful, sunny days with slightly cooler temperatures – perfect for grilling! If you’re looking for inspiration for what to throw on the grill next, Executive Chef Feathers has you covered with these delicious Smoked Pork Collar Sandwiches. Pork collar is a great, versatile cut of meat, and you can ask for it at your butcher counter. You can also use pork butt for this recipe. Like any good sandwich, you can get creative with your toppings. Have fun with flavor work, and enjoy some time at the grill.

Ingredients
1, 3-5 lb. pork collar
1 cup chili powder
½ cup dried thyme
2 cups brown sugar
3 cups kosher salt
3 Tablespoons of onion powder
1 cup Old Bay

To top:
J&S Barbecue Sauce
Tennessee Chow Chow

Mix all the dry rub ingredients together. Rub the pork collar liberally with the mixture. Wrap the meat in plastic wrap, and keep it refrigerated overnight. Keep any additional seasoning in an air tight container to use when cooking.

To cook, remove the plastic and season the collar lightly again with more rub.

Set your grill or smoker to a low setting or burn. This should be around 225-250°F.

Cook the collar over indirect heat for three to four hours or until the pieces pull away easily.

Remove from the heat, and allow it to rest for 5-10 minutes. Then, slice into slices for the sandwiches.

Place your meat on buns, and top with J&S Barbecue Sauce and Tennessee Chow Chow. Enjoy!