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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Why You Will Love This Recipe

Cooking pork neck bones is a culinary tradition in many cultures, and here’s why you will love these:

• Flavor: These are known for their rich, meaty flavor. Slow-cooked, they can develop a deep, savory taste that many find delicious.
• Budget-Friendly: Neck bones are often more affordable than other cuts of pork. They provide an economical way to enjoy pork dishes while staying within a budget.
• Tender Meat: When cooked correctly, the meat on pork neck bones becomes tender and flavorful. Slow simmering or braising allows the collagen and connective tissue to break down, resulting in fork-tender meat.
• Comfort Food: These can also be used to make comforting dishes like stews, soups, or slow-cooked casseroles. These dishes are often associated with warmth and nostalgia.
• Nutrient-Rich Broth: When simmered, pork neck bones release flavorful and nutritious broth that can serve as a base for various dishes.

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.

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. 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 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
Thanksgiving Chicken
Soul Food Southern Oxtail recipe
Bone-In or Boneless Garlic Prime Rib
Eye of Round Roast Beef