Does the neck have a lot of bones in it? I think cooking it with saurkraut and apples as a casserole might be good. Or using it in a stew?

Here is a recipe I have made several times. I think it is very good.

Huron County Pork Stew

2 pounds boneless pork butt or shoulder
All-purpose flour, for dredging
4 slices bacon, coarsely chopped
12 small white onions, peeled
1 garlic clove, finely chopped
2 carrots, peeled and cut into 1/2-inch slices
1/2 cup diced celery
4 Granny Smith apples (peeled and cored), diced
1-1/2 pounds russet potatoes, scrubbed and quartered
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried rubbed sage
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
1 cup apple cider
1 cup chicken stock
Salt and freshly ground black pepper

Trim the pork of excess fat and cut into 3/4-inch cubes. Place the flour in a shallow bowl and dredge the pork cubes in the flour. Spread the pork cubes out on a board to allow flour to dry while you render the bacon.

Place bacon in a Dutch oven or large, heavy saucepan over medium heat and saute until it begins to render its fat. Brown all the pork cubes on all sides, a few at a time. Remove pork from the pan and reserve. Remove all but 2 tablespoons bacon fat.

Place the onions, garlic, carrots and celery in the pan and saute until the onions are golden brown, about 15 minutes. Return the pork to the pan and add the remaining ingredients. Bring the mixture to a simmer and simmer, loosely covered, for 1 hour or until the pork is tender. Season to taste with salt and pepper and serve. Serve with hot cornbread or biscuits.

Note: If you prefer a thicker sauce, whisk 1/2 cup of the sauce together with 1 or 2 tablespoons flour.
Stir this mixture back into the Dutch oven and cook for an additional 7 to 10 minutes, or until sauce is thickened and the flour is cooked.

Serves 6
Source: John Hadamuscin's Enchanted Evenings

Nothing fancy, but we just like to boil it or cook it in the pressure cooker with garlic and other seasonings, and then sit down and get messy.

Take it back to the butcher and have him saw it into small, maby 2 by 2 inch pieces, then put pieces on the grill/smoker and smoke them for 4 or 5 hours. Use smoked neck bones to season beans, soup, greens, etc.

Whenever we can get the pork neck bones, we put them in our red spaghetti sauce, Yumm.

Thank you for the ideas...I'll pass them on to him.

Marilyn

Meat flavored marinara scauce, smoked for pea/bean/lentil soups or into the kraut. All wonderful uses for this part of the pig.

Grandma always put pork neck bones at the bottom of the pot when making cabbage rolls. I haven't been able to find them for a while, so use bone-in pork chops or thick cut ribs instead, but the neck bones are so much better.

Could also be used to make beet borcht.