Porkapalooza Home Edition: Pork Collar Steaks

The Minnesota Pork Board is serving up recipes that you can make at home.  Charlie Torgerson, the man behind the RC Barbecue booth at the Minnesota State Fair introduces us to a different cut of pork.

Click here for recipes for your left over Easter ham.

Pork Collar Steaks

4-6 Pork Collar Steaks, 2’ thick
½ tsp per steak Kosher Salt
¼ tsp per steak Black Pepper

Vinegar Dip*, as needed

  1. Prepare a hot grill with charcoal.
  2. Evenly season both sides of the pork steaks with salt and pepper.
  3. Keep the Vinegar Dip warm in a saucepan on the cool side of the grill.
  4. Place the pork steaks on hot part of the grill. Grill for 2 -3 minutes. Flip:
  5. Start basting or mopping with the vinegar dip when you flip the pork steaks.
  6. Continue grilling for 2 – 3 minutes.
  7. When the pork steaks are almost cooked, hold them one-at-a-time with tongs and plunge them into the Vinegar Dip, turning to coat both sides.
  8. Place back on the cooler side of the grill to set the sauce. Repeat this 1-2 times per side letting the dip set on the meat. Remove the steaks from the grill WHEN INTERNAL TEMPERATURE REACHES 145°
  9. Let rest for 10 minutes before serving.

Vinegar Dip

8 Tbsp Butter, salted
4 Garlic cloves, crushed
2 cups Apple Cider vinegar
6 Tbsp Brown Sugar
1 Tbsp Smoked Paprika
1 Tbsp Kosher Salt
2 Tbsp Black Pepper
2 Tbsp Franks Hot Sauce

  1. Melt the butter in a heavy saucepan over medium-high heat.
  2. Add the garlic and sauté until aromatic.
  3. Add the vinegar, pepper, sugar, smoked paprika, salt, and hot sauce. Reduce the heat and gently simmer for 3 minutes, whisking to dissolve the sugar and salt. Remove the dip from the heat and let cool slightly.

Chili Verde

2 Tbsp Olive Oil
4 pounds Pork Butt, (left over from cut collar steaks) cut into 2” rough cubes
1 Tbsp Kosher Salt
1 tsp Black Pepper, ground
1 tsp Cumin, ground
½ tsp Oregano Leaves, dry
1 tsp Granulated Garlic

2 Tbsp Olive Oil
½ cup Yellow Onion, ¼” chopped
2 Tbsp Garlic, minced
1 Tbsp Jalapeno, stem, veins, & seeds removed, minced

32 ounce Salas Verde – medium heat
16 ounce Chicken Broth or Stock
¼ cup Cilantro, chopped

  1. Place heavy bottom Dutch oven or stock pot on medium heat. Note: A pan with a large surface area works the best for browning.
  2. Season pork with salt, pepper, cumin, oregano and granulated garlic.
  3. Add 2 TBSP of olive oil and heat until smoking.
  4. Add seasoned pork in single layer. Sauté for 4-5 minutes without turning. This will help develop a nice browned crust. Once brown, turn pieces over and continue to brown on all sides. Adjust heat as needed so bottom of the pan does not burn.
  5. Remove browned pork from pan with slotted spoon. Set aside on plate.
  6. Add 2 TBSP of olive oil to pan. Add onion and sauté for 3- 4 minutes. Add garlic and jalapeno and sauté for 2-3 minutes.
  7. Place browned pork back into pan with any juices that have collected on plate.
  8. Add chili verde and chicken broth. Stir to incorporate. Bring to a simmer.
  9. Continue to simmer for 1 ½ – 2 hours or until pork is very tender. Add more chicken broth as needed during cooking process when verde becomes too thick.
  10. When pork is tender, add chopped cilantro and season with salt if needed.
Print Friendly, PDF & Email