This Southern-style Neck Bones (neckbones) recipe features tender, fall-off-the-bone pork necks covered in a light gravy. Each bite is packed with flavor thanks to the sage-infused spice rub. For the most comforting meal, serve these with Southern Cornbread, Corn Muffins, Collard Greens, and Southern Baked Macaroni and Cheese.
Neck bones may not be the first thing you think about when it comes to cuts of meat. However, with the right cooking technique and a little patience, you’ll fall in love with the huge flavor they have to offer.
Served with a light gravy and a few delicious sides, this is a serious Southern classic y’all! It doesn’t take much to create a flavorsome meal.
What are Neck Bones?
Neck bones (or neckbones) are exactly what they sound like — the neck portion of whichever animal they come from. Common options include pork, turkey, or beef, but pork is a top choice for Southern-style cooking.
For being a relatively inexpensive cut of meat, let me tell you that they deliver big on taste! However, neck bones don’t actually contain a lot of meat. This is why it’s important to cook them long enough so the meat falls right off the bone.
In this recipe, I use a sage, garlic, and paprika dry rub. Then, I slow-cook them with onions and a light gravy. The end result is fall-off-the-bone tender pork necks.
How to Choose Them
Since the amount of meat attached to the bones is on the smaller side, it’s important to select the best ones for a recipe like this.
When the butcher is preparing meat, the neck bones are often cut and packaged somewhat randomly. This means that some contain lots of meat while others have more bone. Make sure you do a thorough job of picking out the meatiest pieces.
Ingredients
- Seasonings — I add sage, garlic powder, paprika, salt, and pepper to season my neck bones. I can’t get enough of the hearty, earthiness of this combo! Remember, it’s important to season the neck bones before searing them to lock in flavor.
- Bacon fat — I prefer using bacon fat to sear the neck bones (need I say more?), but it’s up to you! For a lighter version, use olive oil or another vegetable oil.
- Neckbones — You can find them at the store (even pork collars( at the store. I love the versatility of them. They’re not only great for stocks and broths, but they also make a flavorful centerpiece in recipes like this one.
- Onion — Top the neck bones with sliced white onions before baking them for a scrumptious amount of savory flavor.
- Chicken bouillon powder — Mixed with all-purpose flour and water, this will create the gravy. You can also use beef or vegetable bouillon instead.
- All-purpose flour — I prefer all-purpose flour to thicken the gravy. For a gluten-free option, replace it with cornstarch.
How to Make Neck Bones
- First, preheat the oven to 350 degrees F and clean the neck bones.
- Combine the salt, pepper, paprika, garlic powder, and sage in a small bowl, then season the neck bones with this mixture.
- Add bacon fat (or oil) to a large pot and brown the neck bones on all sides, which takes about 5 or 6 minutes.
- Drain the neck bones and add them to a large casserole dish. Add the onions on top, cover with foil, and bake for an hour in the preheated oven.
- Add 2 cups of lukewarm water to a large pot and stir in the chicken bouillon powder. Add all-purpose flour in increments, whisking continuously until smooth and thickened. If it is too thick, add a little more water to thin it out.
- Pour the thickened mixture over the neck bones. Cover and cook them for another hour or so until the meat falls away from the bone.
Serving Suggestions
For a complete meal, serve your neck bones with side dishes like Collard Greens, Rice, Roasted Fingerling Potatoes, or Mashed Sweet Potatoes.
Recipe Variations
- Use a slow cooker. For a hands-off approach, make this recipe in a slow cooker to save yourself some time and effort.
- Mix up the spices. Use any combination of onion powder, parsley, oregano, thyme, cayenne, smoked paprika, chili flakes, Italian seasoning, Creole seasoning, or bay leaves.
- Swap out the meat. If you don’t have access to pork neck bones, replace them with beef, turkey, or chicken! Keep in mind that the cook times will vary depending on the type and size of meat you choose.
- Add some spice. Turn up the heat by adding fresh jalapeños, habaneros, or Scotch bonnet peppers to the roasting neck bones.
Tips And Tricks
- Thaw before prepping. Make sure the neck bones are fully thawed before starting the recipe. This way the seasoning will stick better and the meat will cook more evenly.
- Don’t forget to sear them. This not only makes the dish more flavorful, but it locks in moisture and prevents the juices from leaking out.
- Be patient. If you want fall-off-the-bone meat, do not rush the process! It takes at least 2 hours of cooking to achieve tender neck bones.
What To Do With Leftovers
Let them cool to room temperature, then transfer them to an airtight container for storage. They will last in the fridge for up to 4 days this way. You can also freeze them for up to 2-3 months.
Reheating
When you’re ready for more, transfer the portion you’ll be eating to a casserole dish covered with foil. Reheat it in the oven for 15 minutes at 350 degrees F, or until warm.
If you’re only heating up a single serving, you can also microwave it in 60-second intervals until hot.
Frequently Asked Questions
Where can I purchase neckbones?
Neckbones are available in most grocery stores. If you can’t find any there, check butcher shops or specialty stores like Asian markets.
Do I have to clean my neckbones?
Yes, It’s important to clean neckbones by rinsing them with water. This way, it removes any impurities like dirt or blood that may be on them.
Are neckbones healthy?
Neckbones are a good source of protein, vitamins, and minerals, which makes them a healthy food to eat in moderation.
Additional Recipes
If you enjoyed making these neck bones, try some more Grandbaby Cakes’ pork recipes like these:
Southern-Style Pork Neck Bones
Ingredients
- 1 tbsp seasoned salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp sage
- 4 tbsp bacon fat or vegetable oil
- 3-4 lbs neckbones I had ~3.25lbs
- 1 medium onion sliced
- 1 tbsp chicken bouillon powder -OR- 2 extra large chicken bouillon cubes per 2 cups of water
- ¼ cup all purpose flour for 2 cups of broth
Instructions
- Preheat the oven to 350. Rinse neck bones.
- Combine salt, pepper, paprika, garlic powder, and sage in a small bow. Season neck bones.
- Add bacon fat (or oil) to a large pot and brown the neckbones on all sides, about 5-6 minutes then drain the neckbones and add them to a large casserole dish.
- Add the onion on top and bake for an hour covered with foil.
- Add 2 cups of lukewarm water to a large pot and stir in the chicken bouillon powder, and flour in increments whisking the entire time until smooth. It should have thickened but if it is too thick, add a bit more water to thin it out. Simmer, stirring frequently for about 10 minutes then pour liquid over the neckbones.
- Cover and cook for another hour or so until tender and meat comes away from the bone.
Notes
Tips And Tricks
- Thaw before prepping. Make sure the neck bones are fully thawed before starting the recipe. This way the seasoning will stick better and the meat will cook more evenly.
- Don’t forget to sear them. This not only makes the dish more flavorful, but it locks in moisture and prevents the juices from leaking out.
- Be patient. If you want fall-off-the-bone meat, do not rush the process! It takes at least 2 hours of cooking to achieve tender neck bones.
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I just finished making this with mashed potatoes and it is out of this world delicious! So glad I found this receipe, thank you!!
Delicious!! My family devoured this dish! Simple and delicious! We had them with your garlic mashed potatoes.. 100% yum! I hope this dish is in your cookbook!
What animal is neck bones from ? To ask butcher.
They can be pork or beef.
Loved the neck bone recipe. Absolutely delicious. Thank you.
I love the flavors in this dish, Looks amazing. Thanks for sharing.
Fantastic flavors and a true southern classic. Looks and sounds amazing!
The sage makes all the difference! Totally awesome recipe!