Slow Roasted Pork Neck
Indulge in the tender, melt-in-your-mouth flavors of Slow Roasted Pork Neck, a recipe that transforms a humble cut of meat into an unforgettable feast. Slow-roasted at low temperatures, this dish combines the earthy aromas of fresh rosemary and thyme with the bold warmth of smoked paprika and cumin, expertly rubbed into the pork. Braised in a luxurious blend of white wine and chicken stock, the result is a deeply flavorful, fall-apart texture that’s perfect for slicing or shredding. Ideal for cozy family dinners or impressing guests, this savory masterpiece pairs beautifully with rustic sides like roasted vegetables or creamy mashed potatoes. With minimal prep and a long bake time that fills your kitchen with an irresistible aroma, this dish is simplicity and indulgence in perfect harmony.
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Recipe Information
Ingredients
- 2 lb pork neck
- 2 tbsp olive oil
- 4 garlic cloves
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 tsp ground paprika
- 1 tsp ground cumin
- 2 tsp salt
- 1 tsp black pepper
- 0.5 cup white wine
- 1 cup chicken stock
Instructions
Preheat your oven to 275°F (135°C).
Pat the pork neck dry with a paper towel and set it aside.
In a small bowl, mix together the olive oil, paprika, cumin, salt, and black pepper to form a seasoning paste.
Rub the seasoning paste all over the pork neck, ensuring it's evenly coated.
Peel and crush the garlic cloves and place them in the bottom of a roasting pan or baking dish.
Scatter the rosemary and thyme sprigs over the garlic in the pan.
Place the seasoned pork neck on top of the garlic and herbs in the roasting pan.
Pour the white wine and chicken stock into the roasting pan, making sure the liquids do not cover the pork.
Cover the roasting pan tightly with aluminum foil or a lid to trap moisture and flavor.
Place the pan in the preheated oven and roast for 3 hours, basting the pork with the pan juices every hour.
After 3 hours, remove the foil or lid and increase the oven temperature to 375°F (190°C).
Continue roasting for an additional 40-60 minutes, basting occasionally, until the pork neck is golden brown and the internal temperature reaches at least 185°F (85°C) for a melt-in-your-mouth texture.
Remove the pork from the oven and let it rest for 15 minutes before slicing or shredding.
Serve with the pan juices spooned over the top, and enjoy!
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 3.3 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
