Super cool, Sydney Simon . Great looking enchiladas, too. I like to make Cubans sammies (cubanos) with leftover pulled pork. The smoke flavor adds a whole other dimension. As my nephew said after the first time I made him one, "why would anybody make cubanos with anything other than pulled pork from the smoker?"
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Congrats on a great cook, Sydney Simon ! Looks like you had plenty of meat, since you made enchiladas with the leftovers. Your dinner sounds great, along with the sides and your wife's tasty appetizer and dessert.
Thanks for enlightening me on smoking pork neck. If I can find some, I'll for sure give it a go.
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The picture I posted in this thread...that cut is called neck on this side of the Atlantic. It seems a little big for just being the neck muscle.
I did some googling and found this picture. I would be really curious what this cut is called in The States.
If this picture is accurate, I am talking about the cut in black that says 'procureur' (right above the shoulder).
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I wonder why everyone here uses it for pulled pork besides the somewhat smallish price difference compared to shoulder. I am going to try to smoke a couple shoulders and compare the two for pulled pork.
Even though it's not a common cut in the US, does anyone have experience with both shoulder and neck using it for pulled pork? Really curious what the difference is in flavor.Comment
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