Set your grill up for indirect cooking. If you're using a charcoal grill, place a drip pan in the middle of the grill with an even amount of coals on either side. If you're using a gas grill, preheat the grill with all the burners on high before turning on one burner for a two-burner grill or the middle burner for a three-burner grill.

Pat the pork neck fillet dry with paper towels before drizzling it with cooking oil and seasoning it with your favorite spices. In addition to salt and pepper, you can add ground cumin, garlic or any of your favorite herbs. Rub the seasonings over the pork neck fillet.

Place the fillet on the unheated part of the grill. Cook the pork for roughly one hour per pound, turning the fillet once.

Check the pork neck fillet for doneness by inserting an instant-read thermometer in the thickest part. When the internal temperature reaches at least 145 degrees Fahrenheit, the pork is safely cooked.

Remove the pork neck fillet from the grill and place it on a platter. Cover it loosely with foil and let the pork rest for roughly 20 minutes before slicing and serving.

Grab a heavy-bottomed pot that can accommodate the pork neck fillet. Place it on the stove and turn the heat to high. Once you can feel the heat by passing your hand over the bottom of the pot, add your cooking oil.

Season the pork with salt and pepper and add it to the pan once the oil is shimmering. Brown all sides of the pork, which usually takes roughly 10 to 15 minutes.

Pour wine, broth or another type of cooking liquid into your pot. There should be enough liquid to reach the top of the pork.

Add any aromatic vegetables or herbs that you'd like to use. Some examples include onion, garlic, juniper berries or bay leaves.

Bring the pot to a simmer before covering it and turning the heat to low. Let the pork cook for about 3 to 4 hours, turning it occasionally.

Remove the pork from the pot once it is very tender and an instant-read thermometer reads at least 145 degrees F.