Duke of Berkshire Pork Neck
Duke of Berkshire Pork Neck or Collar is an old English breed of Pork. Reared since the 18th Century for its exceptional tenderness, taste and quality it is what Pork should be. With finely marbled meat and unctuous coverings of fat resulting in a full tasting and superb texture.
Containing one ±3.5kg piece per pack, this cut is ideal for making Pulled Pork. The combination of fat within the cut creates its very own baster. Try making Mexican Pulled Pork Tacos with this cut, serving an overflowing bowl of Duke of Berkshire pulled Neck meat at the table will get tongues wagging, and fun for all the family with how messy and flavoursome the dish is.
Carnitas, as it is known in Mexico, is the best of the best in Mexican food, coupled with the best of the best Duke of Berkshire Pork it is a no brainer in being present at a family gathering or dinner party. Season the cut with Salt, Cumin, Oregano, transfer to a deep baking tray adding orange juice, onions, garlic and jalapenos (add as many as your spice buds like) cook for 2 hours covered at 160, then uncover and cook for a further 1 to 1 and a half hours. If the liquid looks like its drying up too much top up with water. After cooking, cover and rest for 30 minutes. Remove the meat and using two forks shred the meat apart. Heat the liquor in the pan and pour over the meat just before serving. Serve up with Corn Tacos, Flour Tortillas, Spiced Mexican Rice, Guacamole and Salsa.
Thank you, Andrew Clarke, for this beautiful Chile Verde recipe!