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Soulful Neck Bones

Imagine a warm hug on a plate, full of deep, rich flavors that just feel like home. Slow-cooked to tender perfection, they’re soaked in a savory broth that’s seasoned with love, bringing out the best of smoked, salty goodness. When you take that first bite, the meat just falls off the bone, melting in your mouth and leaving you craving more. Paired with collard greens, cornbread, or rice, it’s the kind of comfort food that sticks with you long after the meal is over.

10/30/20251 min read

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Prep Time: 10 minutes

Cook Time: 4-6 hours (slow cooker) or 2-3 hours (stovetop)

Serves: 4-6 people

Ingredients:

  • 2-3 lbs pork neck bones

  • 1 large onion, chopped

  • 4 cloves garlic, minced

  • 1 bell pepper, chopped (optional)

  • 2 cups low-sodium chicken broth (or beef broth)

  • 1 can (14 oz) diced tomatoes (or fresh equivalent)

  • 2 tbsp vegetable oil (for browning)

  • 1 tsp paprika

  • 1 tsp ground cumin

  • 1 tsp dried thyme

  • 1/2 tsp cayenne pepper (optional, for heat)

  • 2 bay leaves

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)

Directions:

  1. Prep the Neck Bones:

    • Rinse the pork neck bones and pat them dry with paper towels. This will help the seasoning stick and reduce splattering when you brown them.

  2. Season the Neck Bones:

    • Season the neck bones with salt, pepper, paprika, cumin, thyme, and cayenne (if using). Make sure they're evenly coated.

  3. Brown the Neck Bones (Optional but recommended):

    • Heat vegetable oil in a large skillet over medium-high heat.

    • Add the neck bones and brown them on all sides, about 5-7 minutes. This step develops flavor, but you can skip it if you're short on time.

  4. Prepare the Slow Cooker (or Stovetop):

    • Slow Cooker: Transfer the browned neck bones into the slow cooker. Add the chopped onion, bell pepper (if using), garlic, bay leaves, diced tomatoes, and chicken broth. Stir everything to combine.

    • Stovetop: If you're cooking on the stovetop, use a large pot or Dutch oven. Add the neck bones, onion, garlic, and bell pepper. Pour in the diced tomatoes and broth, and bring to a simmer.

  5. Cook:

    • Slow Cooker: Cover and cook on low for 4-6 hours, or until the neck bones are tender and the meat easily pulls away from the bone.

    • Stovetop: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the flavors have melded.

  6. Finishing Touches:

    • Once the neck bones are tender, taste the broth and adjust seasoning as needed with more salt and pepper.

    • Remove the bay leaves before serving.

  7. Serve:

    • Serve the pork neck bones with your favorite sides like rice, mashed potatoes, or cornbread. Garnish with fresh parsley if desired.

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