Pork Neck First Time? Make Some Tacos I Says.

deguerre · Jun 30, 2014

Cooked on the Akorn.

Rubbed them Saturday and let them sit in the fridge over night.
They cooked in smoke for two hours at ~300 then were panned and foiled with a large onion for another two and a half. I didn't add any additional liquids when I foiled them as I figured they'd make plenty on their own, which they did. Here's some pics.

Steamed the lens...

Done...

pulled...

Fixins...

Plated...

These were fantastic. Got lots of compliments from Redhot last night. I've found a new meat for pulled pork tacos and other things. At what they typically go for at the Save-A-Lot (1.19/lb) they're an awesome cook even with the waste. Going to make some stock with the neck bones. And the Akorn? It's just too darn easy to use. If it weren't for the Cajun Bandit's capacity, I'd use it almost exclusively other than the Kettle.

Thanks for looking!

Cuebie · Jun 30, 2014

Where's the drool emoticon when you need it!?

Ron_L · Jun 30, 2014

Cuebie said:
Where's the drool emoticon when you need it!?

This one?

:becky:

Good that looks, I says!

bluetang · Jun 30, 2014

Def good eats there Br're G!

MS2SB · Jun 30, 2014

DeGuerre, those pork necks will make an excellent stock. Beware of the strength of the smoke however. Anytime I make stock with smoked bones I like to reduce it down quite a bit and then freeze it in an ice tray. Add one cube to a normal pot of soup or dish that call for stock and it adds a nice subtle smoke flavor without being overpowering.

ssv3 · Jun 30, 2014

What do I say???

chicagokp · Jun 30, 2014

Looks delicious! Love pork and beef necks for ragu, but now I may need to try for tacos!

deguerre · Jun 30, 2014

MS2SB said:
DeGuerre, those pork necks will make an excellent stock. Beware of the strength of the smoke however. Anytime I make stock with smoked bones I like to reduce it down quite a bit and then freeze it in an ice tray. Add one cube to a normal pot of soup or dish that call for stock and it adds a nice subtle smoke flavor without being overpowering.

Excellent idea. Thanks, Warlord!

deguerre · Jun 30, 2014

ssv3 said:
What do I say???

Well, "Us Californians finally beat some sense into that Southern upstart's l'il empty pointy haid REAL good." comes to mind. :mrgreen:

Happy Hapgood · Jun 30, 2014

BAM! Mighty fine pic's and cook!

BobBrisket · Jun 30, 2014

I'd that Sunday style! :-D

sliding_billy · Jun 30, 2014

That looks delicious.

deguerre · Jun 30, 2014

BobBrisket said:
I'd that Sunday style! :grin:

Appreciated all you fellers input on my question thread last week too, Bob.

jgame · Jun 30, 2014

What MS2SB said.

Bonewagon · Jun 30, 2014

Man that looks gooood Guerry! I've never had pork necks before, I'd hit that repeatedly!

Militant83 · Jun 30, 2014

Looks tasty

Garrett · Jun 30, 2014

Pass me a plate Cuz!! I been lookin for necks round here, ain't fount nun yet.

Bama Ron · Jun 30, 2014

I would have thought a Bama boy would have tried these before...Best kept secret here in the deep south.

cowgirl · Jun 30, 2014

Love me some pork necks too. Yours looks danged fine Guerry!!

Wickedcajun · Jun 30, 2014

Looks Tres Bon!!! Your prep was well executed!! Who doesn't love tacos??

Pork Neck First Time? Make Some Tacos I Says.

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