Slow-Cooker Confit Pork Collar with Garlic and Rosemary Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork collar in a hot pan with a little oil before placing it in the slow cooker. This caramelization adds a layer of complexity to the final dish. If you choose to do this, ensure the pork is browned on all sides, then transfer it to the slow cooker and proceed with the aromatics and broth as described in the recipe steps.

The garlic cloves, once cooked, become incredibly sweet and creamy. You can serve them alongside the pork as a delicious accompaniment. Simply squeeze the soft garlic out of the skins directly onto the plate. This adds a wonderful, rustic touch to the presentation and provides an extra burst of flavor that pairs perfectly with the tender, slow-cooked meat.

Variations

• Citrus Infusion: Add a few strips of orange or lemon zest to the slow cooker along with the garlic and rosemary. The citrus oils provide a bright, aromatic contrast to the rich pork.
• Spiced Pork Collar: Incorporate a teaspoon of smoked paprika or a pinch of red pepper flakes into the seasoning mix for a subtle hint of warmth and depth that complements the savory pork.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the meat is cooled to room temperature within 2 hours after cooking.

Freezer

Freeze the cooked pork in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a covered pan over low heat with a splash of broth or water until warmed through, or use a microwave at medium power.

Store any leftovers in an airtight container to maintain moisture. The pork can be kept in the refrigerator for up to three days, or frozen for up to two months.

If freezing, ensure the meat is well-wrapped to prevent freezer burn. When ready to eat, thaw the meat completely in the refrigerator overnight before reheating it gently over low heat or in the microwave.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire recipe and store it in the refrigerator.

When ready to serve, gently reheat the pork in a covered dish with a splash of broth or water to keep it succulent. This makes it a stress-free option for busy weeknights or relaxed weekend gatherings.

Serving ideas

Serve the pork collar warm, sliced into thick, generous portions. It pairs exceptionally well with roasted root vegetables, such as carrots and parsnips, which complement the earthy notes of the rosemary.

A side of creamy mashed potatoes or a crisp green salad with a sharp vinaigrette helps to balance the richness of the slow-cooked meat, creating a well-rounded and satisfying meal for any occasion.

For a more casual presentation, you can shred the pork using two forks and serve it on toasted crusty bread or inside soft rolls with a bit of the cooking juices.

This makes for a fantastic pulled pork sandwich that highlights the tenderness of the meat. Garnish with a few fresh rosemary leaves or a sprinkle of fresh herbs to add a pop of color and freshness to the finished plate.

Frequently asked questions

Recipe card

Slow-Cooker Confit Pork Collar with Garlic and Rosemary

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 3 lb pork collar
• 2 heads garlic, halved
• 3 branches rosemary
• 1 tbsp coarse salt
• 1 tsp black pepper
• 1 cup chicken broth

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

2 g

Fat

32 g

Fiber

0.5 g

Sugar

0.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.