• 1 1/2 Pound Pork Neck

• To Taste salt and pepper

• 1 Large yellow onion, diced

• As Needed olive oil

• To Taste salt and pepper

• 2 Teaspoon hot sauce

• 2 Can Northwest Beans

• 1 Teaspoon cornstarch

• 1 Quart chicken stock

• 3 Slices bacon

• 1 Tablespoon parsley, chopped

Steps

1

Start your Z Grill on Smoke.

2

Season pork neck with salt and pepper. Place pork on grill grate and smoke for 2 hours, or longer depending on smoke preference. Cool pork.

3

Over medium heat, add diced onions to large pot with oil or butter and caramelize onions. Season onions with salt and pepper.

4

After onions have caramelized, add pork neck, salt and hot sauce to the pot. Add enough water to cover all of the meat. Bring soup to a boil then drop to a simmer.

5

Let simmer for 3-4 hours with the lid off so some of the water evaporates. When it has simmered for 3 hours, pull out pork and cool. Once meat has cooled, pull meat off the bone and shred.

6

Add shredded pork back to the stock, along with Northwest beans and put back on medium heat.

7

Mix water and corn starch together then add to stock. Stir constantly, once it starts to thicken lower temperature. Garnish soup with chopped bacon and parsley. Serve, enjoy!