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Grandma's Secret: Slow-Roasted Pork Collar BLT with Smoky Paprika Aioli

Tender, slow-roasted pork collar elevates the classic BLT with smoky-sweet notes.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

My grandmother, bless her heart, wasn't one for complicated recipes. But she had a knack for taking simple ingredients and transforming them into something truly special. This Pork Collar BLT is a testament to her genius. It's a humble sandwich, elevated by the slow-roasting of the pork collar, resulting in a melt-in-your-mouth texture and depth of flavor you wouldn't expect. This isn't just a sandwich; it's a reminder of Sunday afternoons spent in her kitchen, filled with the aroma of roasting pork and the promise of a comforting meal.

  • •Unforgettable Pork Flavor - The slow-roasted pork collar develops a rich, savory flavor with hints of sweetness and smoke that surpasses ordinary bacon.
  • •Melt-in-Your-Mouth Texture - The long cooking time transforms the pork collar into incredibly tender, succulent meat.
  • •Smoky Paprika Aioli - The homemade aioli adds a creamy, smoky kick that perfectly complements the pork and other BLT ingredients.
  • •A Unique BLT Twist - This recipe reimagines the classic BLT by substituting traditional bacon with incredibly flavorful and tender pork collar.
  • •Surprisingly Simple - Despite the impressive flavor, the recipe is straightforward and requires minimal hands-on time.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 2 lbs Pork Collar (trimmed)
  • 8 slices Bacon (thick-cut)
  • 2 large Tomatoes (heirloom preferred, sliced)
  • 4 cups Lettuce (iceberg or butter lettuce)
  • 8 slices Bread (sourdough or brioche)
  • 1/2 cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • 2 tbsp Brown Sugar
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Black Pepper (or to taste)

Step-by-Step Instructions

  1. 1

    Preheat your oven to 300°F (150°C). This low temperature is key to achieving the melt-in-your-mouth texture of the pork collar. The slow cooking process allows the collagen to break down, resulting in incredibly tender meat.

    ~5 min

  2. 2

    In a small bowl, combine the brown sugar, smoked paprika, garlic powder, salt, and pepper. This dry rub will create a flavorful crust on the pork collar as it roasts. Ensure the spices are evenly distributed for consistent flavor.

    ~2 min

  3. 3

    Rub the spice mixture all over the pork collar, ensuring every surface is well coated. This step is crucial for infusing the pork with flavor. Massage the rub into the meat for better adhesion.

    ~3 min

  4. 4

    Place the seasoned pork collar in a roasting pan. Add about 1/2 cup of water to the bottom of the pan to create steam, which helps keep the pork moist during cooking. Cover the pan tightly with aluminum foil.

    ~2 min

  5. 5

    Roast the pork collar in the preheated oven for 3.5 to 4 hours, or until it is fork-tender. The internal temperature should reach around 200°F (93°C). Check for tenderness by inserting a fork into the thickest part of the meat; it should slide in easily.

    ~210 min

  6. 6

    While the pork is roasting, cook the bacon until crispy. Drain the bacon on paper towels to remove excess grease. Crispy bacon adds a contrasting texture and salty flavor to the sandwich.

    ~10 min

  7. 7

    In a small bowl, whisk together the mayonnaise and Dijon mustard. Stir in 1/4 teaspoon of smoked paprika. This creates a smoky aioli that will complement the pork and add a creamy element to the sandwich. Taste and adjust seasonings as needed.

    ~5 min

  8. 8

    Once the pork collar is cooked, remove it from the oven and let it rest for 15-20 minutes before shredding. Resting allows the juices to redistribute, resulting in more flavorful and tender meat. Use two forks to shred the pork.

    ~20 min

  9. 9

    Lightly toast the bread slices. Toasting provides a sturdy base for the sandwich and prevents it from becoming soggy. Adjust the toasting level to your preference.

    ~5 min

  10. 10

    Spread the smoked paprika aioli on both slices of toasted bread. This adds moisture and flavor to every bite. Don't be shy with the aioli!

    ~2 min

  11. 11

    Assemble the BLTs: Layer lettuce, tomato slices, shredded pork collar, and crispy bacon on one slice of bread. Top with the other slice of bread. Cut the sandwiches in half and serve immediately.

    ~3 min

How Do I Know It's Ready?

The pork collar is perfectly done when it is fork-tender and easily shreds with two forks. The internal temperature should be around 200°F (93°C).

Frequently Asked Questions

Yes, the pork collar can be cooked ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the BLTs.

Final Thoughts

I hope you enjoy making this Grandma's Secret: Slow-Roasted Pork Collar BLT with Smoky Paprika Aioli as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!