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Spicy version: Add a teaspoon of cayenne pepper or chili flakes to the seasoning mix for a spicy kick.
Herb variation: You can swap out rosemary and thyme for other fresh herbs like oregano, sage, or basil to give the roast a different flavor profile.
Slow Cooker version: For a more hands-off approach, you can sear the pork neck and then transfer it to a slow cooker with broth and wine, cooking it on low for 8 hours.
FAQ:
Can I use a different cut of pork?
Yes! While pork neck provides great flavor and tenderness, you can use pork shoulder or pork loin as alternatives. Just be mindful that the cooking times may vary slightly.
What can I do with leftover pork neck?
Leftover pork neck makes a great addition to salads, tacos, or pasta dishes. You can also reheat it and serve it with a new sauce for a different flavor.
How do I know when the pork is done?
The pork is ready when it reaches an internal temperature of 190°F (88°C) and is fork-tender. This is the perfect texture for a juicy roast or sandwich meat.
Can I make this recipe ahead of time?
Absolutely! You can roast the pork a day or two in advance. Simply refrigerate the roast after it cools, and reheat it before serving.
Enjoy this delicious and comforting roasted pork neck in any meal you choose—whether it’s a simple sandwich or a full dinner spread!
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