Slow-Cooker Confit Pork Collar with Garlic and Rosemary Step-by-step instructions

Before you start

Before beginning, ensure your workspace is clean and you have a reliable slow cooker ready. Pat the pork collar dry with paper towels to ensure the seasonings adhere properly to the surface.

Prepare the garlic by cutting the heads in half horizontally, keeping the cloves intact within their skins for easy removal after cooking.

Gather your fresh rosemary branches and measure out the chicken broth. Having all ingredients prepped and within reach makes the assembly phase quick and efficient, allowing you to get the pork into the slow cooker without delay.

Instructions

Assembly of Ingredients

1. 1Prepare the slow cooker
   Place the raw pork collar into the base of the slow cooker. Arrange the halved garlic heads and fresh rosemary branches around the meat to ensure even flavor distribution during the cooking process.
   Look for The pork collar should be settled firmly in the bottom of the slow cooker vessel.
   Tip Ensure the garlic heads are cut horizontally to expose the cloves for maximum flavor infusion.

The pork collar is placed in the slow cooker with the garlic and rosemary arranged around it. The ingredients are layered to ensure the aromatics are in direct contact with the meat for optimal flavor infusion during the long, slow cooking process.

Seasoning and Liquid Addition

2. 2Season and add liquid
   Sprinkle the coarse salt and freshly ground black pepper evenly over the pork. Pour the chicken broth into the cooker, ensuring it reaches the bottom around the meat without washing away the seasonings.
   Look for The liquid should pool around the base of the pork collar.
   Tip Pour the broth slowly to keep the seasonings in place on the surface of the meat.

The pork is seasoned generously with salt and pepper, and the chicken broth is poured in. The broth should be visible at the bottom of the cooker, providing the necessary moisture to create a gentle, steaming environment for the meat.

Slow Cooking and Resting

3. 3Cook and serve
   Cover the slow cooker and cook on low heat for 8 hours. Once finished, ensure the internal temperature of the pork reaches 145°F (63°C). Remove the pork from the cooker, let it rest for at least 3 minutes, then slice and serve immediately.
   Look for The meat will be extremely tender and should fall apart easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Allowing the meat to rest ensures the juices redistribute throughout the fibers for the best texture.

The pork is cooked until it reaches 145°F (63°C) and is fork-tender. The meat is removed and rested, allowing the juices to distribute evenly, resulting in a succulent, perfectly cooked dish that is ready to be carved and served immediately.

Common mistakes

A common mistake is rushing the cooking time; because the pork collar is a dense cut, it requires the full duration to break down properly. Do not open the slow cooker lid frequently, as this releases heat and steam, which can significantly lengthen the cooking time and affect the final texture.

Another oversight is failing to season the meat adequately; since the pork is a large cut, be generous with the salt and pepper to ensure the flavor penetrates the outer layers and seasons the broth effectively.

How to tell it’s done

The pork is perfectly done when it reaches an internal temperature of 145°F (63°C). At this point, the meat should be exceptionally tender, yielding to the slightest pressure of a fork. The garlic cloves will be soft and buttery, and the rosemary will have imparted its essential oils into the broth.

Always use a digital meat thermometer inserted into the thickest part of the collar to confirm the temperature. Once cooked, let the meat rest for at least 3 minutes, which allows the juices to settle and guarantees a moist, flavorful result.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest