Tuesdays are always bad days for me as I am on deadline. They get worse when a giant snowstorm is expected at night and I have a to work late. All of that angst fades when a reporter with a culinary touch hands out a hot bowl of a sweet-spicy concoction made with smoked pork neck bones, PBR and jalapeno peppers. Deliciousness.
Here is the secret recipe for the Smoked Pork Neck Stew straight from Andy Metzger:
2. I covered the pork necks with the rub and then seared them in a cast iron for a minute before dumping them in a crock pot.
4. Then in batches of about seven I cooked down about 20 tomatoes – one of the big packs from Market Basket – in the little saucepan, adding pours of PBR along the way if the broth started looking too chunky. In all I used two 16 oz. PBRs.
5. As the broth in the sauce pan looked soupy, I poured it into the crock pot, which I turned on high.