Southern 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.

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🥓What Are Neck Bones/Where Do They Come From?

Pork neck bones are exactly that, 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 Southern meals along with Southern 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 and How to Pick Them

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.

🥘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.

⏰Cook Time/How Long to Cook

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 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. You can follow the steps from my Turkey Gravy with Drippings recipe.

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 Side Dishes

Creamy Butter Beans
Cornbread Muffins
Southern Turnip Greens
Southern Candied Sweet Potatoes
Cornbread Dressing with Chicken
Southern Soul Food Baked Mac and Cheese
Hog Maw
Tender Juicy Oxtail recipe

Southern Pork Neck Bones

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.