Pork Neck Bones

This Pork Neck Bones recipe is a homestyle favorite cooked on the stove until the meat from the neck bones falls off the bone. Pair this with rice, greens, or cornbread.

What Are Neck Bones

Pork neck bones are the meat and bone from the neck of a pig or hog. They have a small amount of meat on them and when simmered, the meat is tender and juicy. Neck bones are very inexpensive and are often served for soul food meals along with Collard Greens and Southern Cornbread.

Neck bones are also great stocks, soups, and gravy. You can make bone broth using neck bones.

Where to Buy Them

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.

How to Make 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 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. Adjust the heat to medium-low. Simmer.

Cook Time

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.

How to Store Them

Cooked neck bones can be stored in the fridge tightly covered for 3-4 days.

Freezer Tips

You can freeze leftovers tightly covered and sealed. For best taste, they will last up to 3 months. Defrost overnight in the fridge and reheat.

Pair With These Recipes

Southern Candied Sweet Potatoes
Southern Fried Cabbage with Bacon
Southern Green Beans and Potatoes
African American Cornbread Dressing
Southern Fried Okra
Slow Cooker Crockpot Oxtails

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4.89 from 9 votes

Pork Neck Bones

This Pork Neck Bones recipe is a homestyle favorite cooked on the stove until the meat from the neck bones falls off the bone. Pair this with rice, greens, or cornbread.

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 4 servings

Calories 397kcal

Author Brandi Crawford

Ingredients

• 1 1/2-2 pounds pork neck bones
• 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 cup chopped onions I used white onions.

Instructions

• Pat the neck bones dry and season both sides of each with the spices.
• Place a 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.
• 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.

Nutrition

Serving: 8oz | Calories: 397kcal | Carbohydrates: 3g | Protein: 46g | Fat: 27g