This Southern-style Neck Bones (neckbones) recipe features tender, fall-off-the-bone pork necks covered in a light gravy. Flavorful and steeped in rich tradition, neck bones are a classic Southern dish that many have come to love over the years. Whether you remember them from family gatherings or you’re looking to venture into new culinary territory, my neck bones recipe is your gateway to a deeply satisfying meal.
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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 The Perfect Neck Bones
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.
Why You’ll Love This Neck Bones Recipe
- Deeply Flavorful: The blend of seasoned salt, paprika, and sage ensures each bite is rich and savory.
- Tender Results: Slow-cooking in the oven means the neck bones become beautifully tender, with meat that easily pulls away from the bone.
- Homemade Gravy: Our gravy, infused with chicken bouillon and a hint of onion, elevates the dish, creating a mouthwatering combination with the neck bones.
- Versatile Serving: These neck bones pair well with a variety of sides, from classic mashed potatoes to greens or cornbread.
- Hearty and Satisfying: This is a meal that fills you up, warms you from the inside, and leaves you content, reminding you of home-cooked comfort.
Ingredients You’ll Need For Southern-Style Neck Bones
- 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.
What to serve with this Southern Neck Bone Recipe
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 cooking 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 For Making The Best Neck Bones
- 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.
- Keep an Eye on Liquid Levels: While baking, ensure there’s enough liquid to keep the neck bones moist and tender. If it’s reducing too quickly, you can always add a bit more stock or water.
- Rest Before Serving: Once cooked, let the neck bones rest for a few minutes. This allows the juices to be redistributed, ensuring every bite is succulent.
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.
- Why are my neck bones tough and not tender? If your neck bones are tough, they may not have been cooked long enough. These cuts benefit from slow cooking, which allows the connective tissues to break down and the meat to become tender.
- My gravy is too thick. How can I fix it? If your gravy is too thick, you can gradually whisk in additional chicken stock or water until you achieve the desired consistency. Remember to heat the added liquid to ensure an even consistency.
- My gravy is too thin. What should I do? You can create a slurry with equal parts cold water and flour. Gradually whisk this into your gravy and simmer until it thickens.
- There are lumps in my gravy. How can I smooth it out? Lumps often form if the flour isn’t whisked in properly. To remedy this, you can strain the gravy through a fine-mesh sieve or use an immersion blender to smooth it out.
- The seasoning doesn’t stand out. How can I enhance the flavor? If the seasoning feels muted, adjust with a bit more seasoned salt, black pepper, or garlic powder. Always taste as you adjust to ensure a balanced flavor.
- Can I use beef or vegetable stock instead of chicken stock for the gravy? Yes, you can substitute with beef or vegetable stock, but it will slightly alter the flavor profile. Use whichever you prefer or have on hand.
There’s a certain charm in revisiting classic recipes like neck bones, bringing together both tradition and taste. You’re not just making a dish; you’re crafting memories seasoned with authenticity. Whether it’s for a family gathering, a nostalgic meal, or simply the joy of cooking, this neck bones recipe is your go-to. It offers tenderness, flavor, and a sense of home. So, when the craving hits or you find yourself wondering how to perfect those neck bones, remember this guide’s got your back.
Additional Recipes
If you enjoyed making these neck bones, try some more Grandbaby Cakes’ pork recipes like these:
Southern-Style Pork Neck Bones
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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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Followed your recipe but added a few tweaks. Added green bell pepper along with onions, 2 bay leaves and a little cayenne for spicy kick. Cooked in slow cooker for 4 hrs on high. Unbelievably fall off the bone tender. Enjoyed it with yellow rice, brussel sprouts & candied yams. So delicious!
That does sound amazing!
What can I use as a substitution for sage?
You can use Marjoram, Thyme, Rosemary, or even Oregano! I hope you enjoy it!
Wonderful recipe!!! Thank you so much for sharing!
Thank you so much!
I made these for my boyfriend and he said they’re perfect! Thanks 🙂
Wow thank you so much!
I made these for my boyfriend and he said they were perfect! Not an easy task to make something he really loves
Thank you for this recipe 🙂
Do you think this recipe will work well with smoked neck bones?
I actually don’t since those are already cooked unfortunately.