Help With New Recipes For Smoked Pork Neck Meat

[thirdeye]

Our annual Fair & Rodeo Parade barbecue is a couple of weeks away and I make the injections and mop/spray for the pork butts and lamb legs. My pork injection starts off with broth made from smoked pork shanks (60%) and Mexican Coca-Cola (40%). This year I'm changing up the meat and will be smoking 8 pounds of pork neck bones, then pressure finishing them in two batches for the broth. I'll be doing this tomorrow or Thursday. Here is what a typical batch looks like and I usually shred the meat for Mexican food or for cooking beans. I'm open for any new ideas to use this meat I should have about 4 pounds because I'm starting with 9 pounds. It sort of resembles the rib-tip meat when you trim a slab of spares, but the pressure finish makes it very tender.

 

[cowgirl]

I love pork necks. Brethren Paul, Tuscaloosa cooks up some mean ones too.

I like to make a gravy for the meat and serve it over rice with jalapeno cornbread, collards with bacon grease...

Smoked in the drum...

This pot has both pork necks and turkey necks.


.

 

[bschoen]

Mix it with scrambled eggs like machaca and eggs.

 

[Big George's BBQ]

I want some of both of yours

 

[Joshw]

Tamales

 

[legendaryhog]

Bump for tamales. Lot of work, but they freeze very well. Great with a runny egg in the morning for breakfast.

 

[Swine Spectator]

As we say in Louisiana "First you make a roux..." (medium brown), then add onions, celery, and bell pepper. Stew it down and add a little of your broth and some water to give you a gravy. Next add the neck meat and season as you see fit (salt, black pepper, garlic, thyme, etc.). Let this cook for a while, then cool.

Now make cheese grits. 1 cup grits to 4 cups water. simmer slow and stir for 18-20 min. Now stir in 8 oz of shredded cheese (I like smoked gouda) and 1 stick of butter. Season with salt a pepper to taste. Grease a rimmed sheet pan and pour out the grits. Cool and then refrigerate.

Next day: Cut the grits into squares like brownies. Reheat the neck gravy. Take the grits and dredge them in flour. Then panfry until golden and crispy in a buttered skillet. Top with neck gravy and enjoy...

David

 

[thirdeye]

Tamales

Bump for tamales. Lot of work, but they freeze very well. Great with a runny egg in the morning for breakfast.

Love tamales. My traditional filling is a different direction, but you might have a good point.

As we say in Louisiana "First you make a roux..." (medium brown), then add onions, celery, and bell pepper. Stew it down and add a little of your broth and some water to give you a gravy. Next add the neck meat and season as you see fit (salt, black pepper, garlic, thyme, etc.). Let this cook for a while, then cool.

Now make cheese grits. 1 cup grits to 4 cups water. simmer slow and stir for 18-20 min. Now stir in 8 oz of shredded cheese (I like smoked gouda) and 1 stick of butter. Season with salt a pepper to taste. Grease a rimmed sheet pan and pour out the grits. Cool and then refrigerate.

Next day: Cut the grits into squares like brownies. Reheat the neck gravy. Take the grits and dredge them in flour. Then panfry until golden and crispy in a buttered skillet. Top with neck gravy and enjoy...

David

Oh boy, I like the way you talk. I still remember the first time I worked in Louisiana and tried to figure out the lingo. On Saturday morning we "made groceries".