Southern-Style Pork Neck Bones

Roasted pork necks with onion in au jus.

5 from 18 votes

Southern-Style Pork Neck Bones

This Southern-style neck bones 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.

Prep Time35

Cook Time2 10

Total Time2 45

Course: Appetizer

Cuisine: Southern

Servings: servings

Calories: 400kcal

Author: Jocelyn Delk Adams

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.

Nutrition