Crisp-Skinned Smoked Pork Collar with Peach Glaze
Tender pork collar smoked low and slow, then seared until caramelized and brushed with a sweet-tart peach reduction. This Southern-inspired barbecue recipe, ready in about 230 minutes, pairs pork collar, applewood chips, fresh peaches for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lb pork collar
- 1/2 cup applewood chips
- 2 medium fresh peaches
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat pork collar dry, season with salt and pepper, then smoke at 225°F for 3 hours until internal temperature reaches 160°F.
- Step 2: While smoking, puree peaches with balsamic vinegar in a blender until smooth, then simmer in a saucepan over medium heat for 10 minutes until thickened.
- Step 3: Whisk in honey and Dijon mustard, then simmer 3 more minutes until glossy; remove from heat.
- Step 4: Sear smoked pork collar in a hot skillet for 2 minutes per side until deeply browned and crisp, then brush generously with peach glaze and let rest 5 minutes before slicing.
