Iberico Pork Boneless Short Collar Neck (Mogote) | ±1.1kg

1. Thaw the Meat:

• Remove the frozen 1.1 kg Iberico pork collar (mogote) from the freezer and place it in the refrigerator. Let it thaw for about 12–24 hours, depending on the thickness.
• If you’re short on time, you can use the cold water method. Keep the pork in its vacuum-sealed package or a sealed plastic bag, and submerge it in cold water. Change the water every 30 minutes until fully thawed (about 2–3 hours).

2. Preheat the Oven or Slow Cooker:

• For oven braising, preheat your oven to 150°C.
• If using a slow cooker, set it to low.

3. Season the Pork:

• Pat the pork dry with paper towels to remove any excess moisture.
• Generously season it with salt, pepper, and your favourite herbs (like rosemary or thyme). You can also add a bit of smoked paprika or garlic powder to complement the pork’s rich flavour.

4. Sear the Pork:

• Heat 1–2 tablespoons of olive oil in a large pan over medium-high heat.
• Sear the pork collar on all sides until it forms a nice golden-brown crust (about 3–4 minutes per side). This step adds flavour, but if you’re in a rush, you can skip it.

5. Prepare the Braising Liquid:

• In the same pan, add sliced onions, carrots, and garlic. Sauté for a few minutes until they soften.
• Add about 1 cup of liquid. You can use a combination of:
• White wine (for a light, aromatic touch)
• Chicken or vegetable broth
• Apple cider (for a subtle sweetness)
• Stir the liquid with the vegetables, scraping up any browned bits from the bottom of the pan.

6. Slow Cook/Braise:

• Transfer the seared pork and the braising liquid with vegetables to an oven-safe dish with a lid (or directly into your slow cooker).
• If using the oven, cover and braise the pork for about 3–4 hours at 150°C.
• If using a slow cooker, cook on low for 6–8 hours or until the pork is incredibly tender and easy to pull apart with a fork.

7. Rest and Serve:

• Once the pork is done, let it rest for about 10 minutes.
• Slice or shred it and serve with the flavourful vegetables and braising sauce.

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