Morning everyone or evening as it is for me! This weekend's cooking adventure is pork neck. I've got 2 pieces weighing up to a little over 5 pounds in total. Any advice on cooking and timings? I was thinking of cooking it like the pulled pork recipe on here but not sure if that would work for neck? Oh, and is this enough to feed 5 people with sides? And what sides do you all have with pork over there? Thanks as always everyone!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
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SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
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2 Grill Grate Griddles
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Extreme BBQ Thermometer Package
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Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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Thermapen Classic (pink too)
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Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
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3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
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BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I've never cooked pork neck in my smoker, but I'm sure someone else will step in with some good ideas. Just looking at the photo and not knowing the thickness/weight, it sure doesn't look like a lot of meat for 5 people unless 3 of them are little kids. What's the weight?
If that is five pounds, based on the amount of fat I think you will lose 1+lb to trimming and then lose another pound during the cook. That leaves you with 3 pounds conservatively and maybe 2 or 2.5 on the other side. You may want add some more meat to the menu or if you are going to pull it, definitely serve it on some good buns. Here, slaw is a must with pulled pork and maybe baked beans. Beans would be great to set under the meat as it cooks.
(Sydney) Simon, Top of the Morning to You Down Under! First, I have never cooked pork neck! But If I had to I think I would Dry Brine it for 12-24 Hrs in the Refridgerator, then add your favorite pork rub about 6 Hrs before the Smoker! Cook Indirect @225* F until Meat is at desired temp, 165* F forSlicing, +- 203* F for Pulling?
I am a Poor one for Sides and Info, Eunice usually takes over! I like Sauerkraut, Baked Beans, Garlic Bread, small Green Salad if I must! Hope I have been of Some Help to You, Damned Little I Know!
Eat Well and Prosper! From Fargo ND, Dan
John "JR"
Minnesota/ United States of America
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Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I did swine spine once, turned out to be a hit. It's different than the neck though, I think. It's smaller pieces, some really boney without alot of meat, and the butcher gave me 7 lbs for $3. I couldn't turn it down.
Sorry guys the site has been down all day so haven't been able to reply! Sounds like I might be the Guinea pig here 😄 I will as suggested cook at 225F if the Akorn char-griller decides to play nice. Can be a bit fiddly at low temps. I want to go for pulled so I'll take it off at 203F and this time not be a total rookie and forget to take pictures. 😄 Thanks for the side suggestions, I will prob do some beans and I was thinking of a blue cheese, pear and rocket salad with a balsamic glaze as my sides. We'll see!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
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Primo Oval xl
Slow n Sear (two)
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Pork necks I've thrown Ito braises, stocks and beans. I have never cooked it as a main. In some Mexican cooking you ban get beef neCk/throat for tacos. I'm not sure that's enough for 5. I so curious. Please post pics.the fat looks amazing and the color is gorgeous.
I've cooked pork neck in a slow cooker before, it was pre-cured and smoked like bacon would be. Had a different taste, good, not sure how much was due to the prep vs. the meat. I would think any of the standard sides - beans, rice, cornbread, coleslaw, etc. - would go well with it. Pulled would probably be a good way to serve it, we ate it off the bone and we had to get our forks all around the bone. Does yours have a good amount of bone in it still? If so, that will also reduce the amount of meat (obviously) so I second having a backup main. Plus you never know how people will like the different flavor.
Rambling a little, but maybe there is something in there that adds to the discussion.
Hey PBCDad :-) Ramble all you want my friend. It doesn't have any bone, only a good layer of fat and a nice skin so I will be hoping for some good crackling. Also having a starter and sides with it for main and I believe the wife is making churros for dessert so think this should be plenty! :-)
Hi! I'm back from triumphant pork neck cooking and it's good news folks. I would heartily recommend this cut to you all. Similar to shoulder/butt but (butt, but, lol) I think a little more flavoursome. The smaller piece took around 6 hours at a steady 225* while the bigger piece took around 6 3/4 but I bumped it up to about 275* to finish it off as it was 8.30pm. My wife made pretzels to start with a beer and cheese sauce for dipping. I then served our shredded pork neck on toasted sourdough with garlic butter and drizzled with KC Classic sauce (thank you Meathead, can't wait for the cook book to arrive). I made chargrilled broccoli with lemon jam and walnut butter and bitter greens with creamy bacon dressing for our sides.
My wife stepped in for dessert with home made churros in a bed of powdered icing sugar with a choice of salted caramel or mexican chocolate for dipping. Unfortunately no photographic record of dessert was possible before being devoured. I just about managed to get a photo of the pork neck before the vultures struck.
We did manage to save some for tonight which I used to make enchiladas with which were honestly the best I've ever had.
Anyway, pics attached. Thanks as always everyone and as I said go forth and cook pork neck. Got some great crackling from the skin too!
This weekend's cooking adventure is pork neck. I've got 2 pieces weighing up to a little over 5 pounds in total. Any advice on cooking and timings? I was thinking of cooking it like the pulled pork recipe on here but not sure if that would work for neck? Oh, and is this enough to feed 5 people with sides? And what sides do you all have with pork over there? 
Thanks as always everyone!
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