I'd have to work to find pork neck here in the Pacific NW! And pork butt is usually offered skin-off. Fresh tomatillos are rarer and more costly during the winter but usually can be found in major groceries.

I used to use pork shoulder when I was in the US. Never saw the necks.
The only time I saw fresh tomatillos was about 8 years ago at 22 euro a kilo. Close to $11 per pound. Canned from Mexico are less than half that. Go figure.

I was spoiled in the SF bay where I could get tomatillos for under $1 per pound some times.

And in mild-winter areas like here, will even self-seed.

Here in the states, we’re used to ready access to Mexican ingredients, but worldwide, Mexican food is not a thing.

You have me drooling as I type...