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Roasted pork necks with onion in au jus.
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5 from 39 votes

Southern-Style Pork Neck Bones Recipe

Southern-style neck bones recipe with fall-off-the-bone pork necks slow baked in the oven with onions and gravy.
Prep Time35 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 45 minutes
Course: Appetizer
Cuisine: Southern
Servings: 6 servings
Calories: 400kcal
Author: Jocelyn Delk Adams

Equipment

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
  • ¼ cup all purpose flour

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 skillet 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 the large skillet you seared the neck bones in and stir in the chicken bouillon powder and the 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.
Storage: 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.

Nutrition

Calories: 400kcal | Carbohydrates: 7g | Protein: 39g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 270mg | Sodium: 1907mg | Potassium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg