Slow-Cooked Pork Neck

Boneless pork neck was originally the least expensive part of the pig. This was because of its high fat content and many membranes—but those are what make it perfectly suited for slow-cooking. In recent years, pork neck has been made so popular by grillers that you pay almost as much for it now as for the fillet. This is mostly the case with free-range pigs like the Mangalitsa, Ibérico, and Duke of Berkshire. Just as with beef, the breeds of pig available keep expanding, though good pork is