Pork neck?

[tbag]

Can anyone tell me what the best cooking temp for Pork neck? And internal temp for pulling the butter to pieces like butter? And how long does it have to rest after the cooking?
There is a sale for (2 pounds) Pork neck at my nearest store so I thought I'd give it a try.

Will it fall apart as much as a Boston butt? These necks has a lot of fat + marbeling so I hope it will turn out good.

Thanks guys

 

[mjpmap]

Pork neck IMHO is a great cut for seasoning things like greens. If they are fresh necks, I'd consider a low and slow smoke to 165 IT or more. Freeze them and save them to add for later cooks.

 

[bluetang]

If it's the coppa, or money muscle bundle, it comes off a butt. Cook it like a butt. We typically cook fresh coppas to slice instead of pulled. Thirty minute rest works for us. We also cure coppas into capicola.

 

[COS]

What bluetang said. Cook it like a butt. It's pretty just a giant money muscle. They are good. 2lbs isn't that much pulled, I would say aim for sliced instead of pulled.

 

[rikun]

Yeah it's pretty much the top part of butt. I cook a lot of those, since it's a standard cut here in Finland instead of butt.

Treat it like a butt, although it'll cook faster. 2 lbs is very small, 4.5-5 pounds is what I usually get (the whole neck as cut in here).

I actually like it better than butt, except there is one really bad muscle included which always produces stringy, grey dry meat. I guess it's a part of the loin.