Southern-Style Pork Neck Bones: Cooked Low & Slow

Fall-Off-the-Bone Flavor: Soulful Braised Pork Neck Bones You’ll Crave Again and Again

Well now, this is your favorite flavor-nerd, Marwin bringin’ you the low-simmered truth straight from the kitchen soul station! Today we gettin' down with some briney slow-braised pork neck bones, baby—meat so tender it don’t just fall off the bone, it glides like silk in a midnight breeze.

We're talkin’ texture like velvet, depth like a bassline, and flavor that sticks to your ribs like the message in Cameo’s “Skin I’m In.” This dish ain’t just about eatin’—it’s about knowin’ who you are and where you come from, ‘cause like that song says, “I got to deal with the skin I’m in,” and this here is the taste of roots, resilience, and rhythm all wrapped in one brine-soaked, love-cooked bite.

I like my neck bones a lil on the briney side to break through the richness that deep in those pork bones. Neck bones are slept on as far as cuts of meats go. I'm partial to wine braised Southern beef neck bones, but creole smothered turkey necks with gravy are some of my most popular recipes.

Beats and Eats (music to pair with pork neck bones)

Cameo’s “Skin I’m In” grooves low and slow, just like these pork neck bones—braised and built with depth. The funk in the horns mirrors the tang and richness from the briny and smoky braising liquid, while each bassline drop hits like tender meat slipping off the bone, deep in flavor and unapologetically soulful.

Serving Suggestions

Southern style neck bones mean there is likely some rich ooh la la comforting gravy involved. Tender pork neck bones with gravy over some plain white rice or creamy mashed potatoes would make for a full meal. A true Southern meal will also include some cornbread. For me that's my Grandmother's recipe for hot water cornbread.

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Braised Pork Neck Bones

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Course: Main Course

Cuisine: Modern Soul Food

Servings: 4 people

Calories: 290kcal

Author: Marwin Brown

Ingredients

• ▢ 4 lbs Pork Neck bones
• ▢ 1 tablespoon olive oil
• ▢ ½ cup Cider vinegar
• ▢ 2 cups chicken stock
• ▢ ½ cup water
• ▢ 1 Yellow Onion chopped
• ▢ 2 medium carrots peeled and diced
• ▢ 4 garlic cloves diced
• ▢ ½ cup pickled vegetables jalapeño peppers, okra or cactus plus brine
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon black pepper
• ▢ ½ teaspoon Red pepper flakes
• ▢ 2 bay leaves
• ▢ 7 oz chipotle peppers plus sauce

Instructions

• Clean the neck bones by rinsing them with water
• Season the neck bones with salt and pepper.
  
• Pre-heat oven to 350 degrees F.
• Heat a dutch oven pot on medium heat. Add oil once pan is hot then brown the neck bones on all sides. Remove neck bones and set aside.
  
• Add onions, garlic, and carrots and saute for 2-3 minutes. Add half the spices (salt, pepper, paprika)
  
• Add stock, cider vinegar, water, bay leaves, red pepper flakes, pickled vegetables (plus a ¼ cup of the brine), the chipotle peppers with sauce, and the remaining spices. Mix well.
  
• Add the neck bones back to the pot. Bring to a boil then reduce to simmer and cover. Place in the oven and cook for 1 ½ hours.
  

Video

Notes

• I like my neck bones briny, so I added brine from the pickled vegetables
• For the pickled vegetables, I used a combination of pickled okra, pickled jalapeños, and pickled cactus since I had them all on hand. Pickling is easy, but all these are available in most mainstream grocery stores. I found all three in the pickle aisle at my local store. Choose just one or all three it’s up to you.
• Use your judgment on the chipotles. I only used half the can, but included all of the sauce. Don’t worry this dish is not spicy despite the chipotle peppers. The dish is balanced in flavor and the chipotle adds more smokiness than fire.
• Make sure you have a heavy lid. If not place a sheet of parchment paper over the pot before adding the lid.
• The rendered sauce makes a nice gravy. Make a slurry of starch (water + corn starch mixed in a bowl). Remove the neck bones then add the slurry to the pot and cook down into a thick gravy to serve with rice.

Nutrition

Calories: 290kcal | Carbohydrates: 22g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 2962mg | Potassium: 762mg | Fiber: 8g | Sugar: 9g | Vitamin A: 8776IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 3mg

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