Jeff B
TVWBB Member
I just bought a copy of Ted Reader's book "Beerlicious" and I saw a recipe for pork neck (or schweinen necken) that I want to try. I want to do a German meal for my father-in-law for father’s day. He was stationed in Germany after the war and he loves German food. He's also got great stories of packing 4 guys into an Izetta car and going off base! I don't get to hear what he did off base - just the cleaned up stories.
It looks like pork neck is a regular cut outside the US but the closest thing I can see here is the Boston Butt. I get my pork form a local German butcher, Forest Pork, so I bet he can set me up but I was wondering if anyone had any advice on substituting a Butt for neck (seriously - that's not just a chance to make a pun).
It looks like pork neck is a regular cut outside the US but the closest thing I can see here is the Boston Butt. I get my pork form a local German butcher, Forest Pork, so I bet he can set me up but I was wondering if anyone had any advice on substituting a Butt for neck (seriously - that's not just a chance to make a pun).