In a pot place pinto beans, the amount will depend on how many you are serving.
Cover with water and let soak over night.
2-3 pork necks
Sriracha sauce, probably somewhere around 1-2 Tbsp. I just squirt the bottle in the pot enough to go around 1 or 2 times each time I add some and I usually add it twice.
1-2 Tbsp of garlic salt with parsley, a few shakes each time you add it and I also add the garlic salt twice.;)
Place soaked beans in pot. Add pork necks. Cover with water. Bring to a boil. Add sriracha and garlic. Turn to low and let set for 1-2 hours until beans are soft. Turn burner off. Add a little more sriracha and garlic. Stir and let set with lid on pot for 10 minutes or so. Drain and remove pork necks.Serve whole beans with you favorite Mexican meal or continue on to make smashed beans.
Drain beans reserving at least 1 cup of cooking liquid. Add about 1/4 cup of cooking liquid and smash beans with stick mixer, blender, potato masher or whatever you prefer. Adding a little bit of the cooking liquid at a time until you get consistency you prefer.