It’s 1.88 lbs and the size of my hand. I want to cook it so that it turns out tender and juicy without a bark. My thought is to wrap it tightly in foil to keep it juicy and cook it slow at 250.
Any advice? BTW I’m cooking it for the Thai dish, Kor Moo Yang. I can’t find pork neck outside of an expensive butcher shop so I’m going to settle for this cut.
by GimmeMoreFoodPlz
7 Comments
I use parchment paper when I’m smoking and want to limit bark. It traps in moisture pretty effectively. I usually slash the bottom of the parchment wrap too to allow for the renderings to drip out. It shortens the stall. Though at just under 2 pounds that’s not a concern.
Happy cooking!
[deleted]
Slowly
I treat those basically like pork chops. Slice it into strips. Season or marinade how you want. Tenderize (I do a lot of poking with a fork pre marinade). Then grill them.
Also, viet lemongrass pork chops were my most recent success and I used a pork shoulder I cut into steaks. I think it’d work just as well with this boneless pork shoulder cut into strips.
Oxymoron alert!
Oh I haven’t seen them cut like that before. The only ones I’ve had luck with are like that where they are sliced into little rectangles, they’re off the loin and are really lean. I would smoke like a pork chop and they’re be delicious. I have terrible luck with the bone-in ones off the shoulder; you’d think they’d be easier but somehow they always turn out both dry and fatty for me lol
Country style ribs are great. I’ve never tried to cook them with no bark but I imagine wrapping the entirety cook would do it.