View all posts

Smoked Pork Collar Tacos

Smoked Pork Collar Tacos

This Cinco de Mayo don't settle for something ordinary. Try these  Smoked Pork Collar Tacos. Mexican spice rubbed pork shoulder, smoked until it’s falling apart tender then served on corn tortillas with pickled red onions and queso fresco. A great recipe from grilling guru Clint Cantwell.

Well known in Europe, pork collars are quickly gathering a following in the US among various “in-the-know” chefs. And for good reason. Taken from the portion of shoulder that runs from the neck to the loin, pork collar possesses an internal fat content that is perfect for low-and-slow cooking methods such as braising and smoking.



2 tbsp. brown sugar
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Mexican oregano
½ tsp. ground black pepper
½ tsp. guajillo chili powder
¼ tsp. Mexican cinnamon
1 Snake River Farms Kurobuta pork collar, approximately 4lbs.
Pickled red onions (recipe follows)
Queso fresco, crumbled
Corn tortillas, lightly toasted
Sliced avocado
Lime wedges



In a small bowl, combine the brown sugar, chili powder, cumin, garlic powder, onion powder, oregano, black pepper, guajillo chili powder, and cinnamon and mix well. Season the pork collar well with the dry rub mixture. Wrap the seasoned pork collar well with plastic wrap and refrigerate it for at least 2 hours or overnight to allow the meat to absorb the flavors of the rub.


Preheat one charcoal chimney full of charcoal briquets. Place ashed over briquettes on one side of the bottom grate of a kettle grill to create a 2-zone cooking surface. Add 2-3 chunks of your favorite smoking wood to the charcoal, replace the top grill This Megrate, and cover the grill. Adjust bottom vents to maintain a temperature of 225-250 degrees.

Place the pork collar on the cool side of the grill as far from the charcoal as possible. Cover the grill, positioning the top vent directly above the pork collar.


Allow the pork collar to smoke for approximately 6 hours until it reaches an internal temperature of 190 degrees* and remove it from the grill. Allow the roast to rest for 20 minutes then shred or roughly chop.


Serve the pork collar on toasted corn tortillas along with pickled red onions, queso fresco, avocado, and lime juice.


Our story

Snake River Farms is celebrated world-wide by chefs and connoisseurs. Our family-owned business is focused on creating the most delicious beef and Kurobuta pork available.

More About Us


Leave a comment
  • how about a recipe for the trager

    10/26/2015 by jim behrendt

    • Any of these smoked recipes can be done on the Traeger, just skip the fancy setups and smoke it at the temperature the recipe provides for. In the case of this recipe, just set your Traeger to 225-250 degrees and smoke the pork collar for about 6 hours. It will turn out beautifully.

      10/28/2015 by Sean Olson

  • What about those of us who live in apartments and have no access to smokers and grills?

    01/04/2016 by HistoryGirl4Ever

    • Braising is a good option. But we have a bunch of other recipes for oven/stove cooking. Both of these are great:

      01/05/2016 by Sean Olson

  • Is there a recipe for the pickled red onions? Also I assume 225-250 for 6 hours will be appropriate in a Big Green Egg as well?

    10/17/2016 by Viktor

    • Use this recipe for excellent pickled red onions:

      11/07/2016 by Sean Olson

Leave a comment

All fields are required. We will never publish your email address.