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Southern Style Pork Neckbones

Tender, fall-off-the-bone pork neckbones braised in a rich, savory gravy with aromatic seasonings. This soul food classic transforms a budget-friendly cut into comfort food royalty, perfect served over rice or mashed potatoes.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Soul Food, Southern American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds pork neckbones rinsed and patted dry
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 3 cups beef broth
  • 1 cup water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon cayenne pepper optional
  • 2 bay leaves
  • 1 teaspoon dried thyme

Equipment

  • Large Dutch oven or heavy bottomed pot with lid
  • Tongs for turning meat
  • Large mixing bowl
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Wooden spoon
  • Meat thermometer

Method
 

  1. Rinse your pork neckbones under cold water and pat them completely dry with paper towels.
  2. In a small bowl, combine the smoked paprika, onion powder, garlic powder, black pepper, salt, and cayenne. Rub this mixture generously over all the neckbones.
  3. Heat vegetable oil in your Dutch oven over medium high heat until shimmering.
  4. Working in batches to avoid crowding, sear the neckbones for 3 to 4 minutes per side until golden brown. Remove and set aside on a plate.
  5. Reduce the heat to medium and add the diced onion to the pot. Cook for 4 to 5 minutes until softened and slightly caramelized.
  6. Add the minced garlic to the onions and stir constantly for about 30 seconds until fragrant.
  7. Pour in the beef broth and use your wooden spoon to scrape up every browned bit from the bottom of the pot.
  8. Add the water, apple cider vinegar, and Worcestershire sauce. Stir everything together and bring the liquid to a simmer.
  9. Nestle the seared neckbones back into the pot in a single layer. Drop in the bay leaves and sprinkle the dried thyme over everything.
  10. Bring the liquid to a gentle boil, then immediately reduce heat to low. Cover the Dutch oven with a tight fitting lid.
  11. Simmer for 2 to 2.5 hours, checking occasionally and turning the neckbones halfway through, until the meat pulls away from the bone easily.
  12. Remove the bay leaves and discard them. Taste the gravy and adjust salt and pepper as needed.
  13. Let the neckbones rest in the gravy for 10 minutes before serving. Serve with plenty of gravy spooned over the top.

Notes

For an even richer gravy, refrigerate the neckbones overnight in the braising liquid. The fat solidifies on top for easy removal, and the flavors deepen considerably. Neckbones taste even better the next day after the flavors have melded. Store in an airtight container with the gravy for 3 to 4 days refrigerated or freeze for up to 3 months.