Pork Neck Bones

This Southern Pork Neck Bones recipe is a classic dish made on the stove, boiled, and stewed until the meat from the neck bones literally falls off the bone. Pair this with rice, potatoes, collards, and cornbread.

How to Make Southern Pork Neck Bones

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Pat the neck bones dry and season both sides.
2. Place a Dutch oven or large pot on medium-high heat. When hot add the olive oil along with the seasoned neck bones.
3. Sear each side of each neck bone.
4. Add onions and saute.
5. Add broth to the pot and deglaze the pot by scooping up any brown bits.
6. Add the bay leaf. Adjust the heat to medium-low. Simmer.

How to Achieve Tender Meat, Cook Time/How Long to Cook

• Sear the Meat: Searing the meat in a hot pan with a bit of oil will add depth of flavor to the final dish.
• Low and Slow Cooking: Slow cooking is key to achieving tender meat. Set the temperature to low or choose the lowest heat setting. Cooking times can vary, but it’s not uncommon for pork neck bones to require several hours of slow cooking. You can expect to cook them for at least 2-4 hours, and sometimes even longer, depending on the size and age of the bones.
• Moist Environment: Ensure that there’s enough liquid in the pot to keep the meat moist.

How to Add Potatoes

The potatoes will cook faster than the neck bones. I like to add them after the neck bones have cooked for a couple of hours.

How to Add Smoky Flavor

I love to use smoked paprika to add smoked neck bones flavor. You can also add a teaspoon of liquid smoke to the broth.

How to Smother them in Gravy

You can save your neck bone drippings once the neck bones have cooked, and use it to make gravy. 

 Prep Time20minutes minutes

 Cook Time3hours hours

 Total Time3hours hours 20minutes minutes

 Servings 4 servings

 Calories397kcal

Ingredients

• 1 1/2 – 2 pounds pork neck bones Raw, not cooked or smoked.
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 teaspoon olive oil
• 2 cups broth Any broth: chicken, pork, vegetable or simply water. Use enough liquid to cover the neck bones.
• 1 bay leaf
• 1 cup chopped onions I used white onions.

Instructions

• Pat the neck bones dry and season both sides of each with the spices.
• Place a Dutch oven or large pot on medium-high heat. When hot add the olive oil along with the seasoned neck bones.
• Sear each side of each neck bone.
• Add the onions and saute for 2-3 minutes or until soft and fragrant.
• Add the broth to the pot and deglaze the pot by scooping up any brown bits (leave them in the pot for flavor) with a spatula or wooden spoon.
• Add the bay leaf. Adjust the heat to medium-low. Cover the pot and simmer for 2-4 hours. The longer the neck bones cook, the more tender they will be. Fall-off-the-bone neck bones typically take 3-4 hours.
• Notes
• Just like ham hocks, you may find packages of neck bones with little to no meat, which are mostly bones. Pay close attention and look for packages with meatier bones.
• I find them readily available in local grocery stores. You can also check specialty markets, even some Asian grocery stores.
• You will need to simmer them on the stove for a couple of hours. If you like them really tender, juicy, and fall-off-the-bone, it will take 3-4 hours to cook.