After several months of trying pork ribs, belly, and brisket with considerable success, I thought it was time to return to pork neck bones. Admittedly, the flavor from the neck bones will always keep you coming back. So, you may see that as a small caveat. Pork neck bones are rich in taste, pretty flavorful, and downright addictive!
I was looking online for a new recipe for pork neckbones. I couldn’t find one that tickled my fancy. So, I decided to try what has been working for me. A keep-warm southern-style recipe that’s great for whatever season you’re in.
The first pork neck bones recipe I’ll be showing you will be the cooking method. I’ll also show you a baking recipe to prepare pork neck bone cuts.
Pork Neck Bones Recipes
2 to 3 pounds pork neck bones
2 teaspoons of salt
½ teaspoon of black pepper
2 cloves of garlic
Green beans, carrots, potatoes, and onions
Garlic and onion powder
Tools Needed For Each Cooking Method
Cooking pot and casserole dish
Baking dish, oven, and aluminum foil for baking
Bowl or colander
Cooking Neck Bones With A Slow Cooker
Wash your pork neck cuts. As explained in the previous recipe, you can wash it under cold running water in a colander or a bowl in the kitchen sink. Use your fingers to remove all the blood, cartilage, and excess fat from the neck bone pieces. Then, wash them once again and drain the water.
Next, season neck bones with a teaspoon each of salt and pepper. You will also need to add thyme, half a teaspoon of onion and garlic powder. When you’re done, mix all the spices into the meat with your hands and rinse them afterward with water and soap.
Now, turn all the meat in your slow cooker or instant pot. Add a tablespoon of vinegar as well. I like to use apple cider vinegar. Then, add four cups of water which is about one liter or 33 fluid ounces.
Cover the cooker, turn it to high and cook for five to six hours. Usually, when I want it to cook even slower, I often set it to eight to ten hours.
Add vegetables during the last hour of cooking. For example, you can add potatoes, onions, green beans, and chopped carrots. Turn off the cooker once the meat and vegetables are cooked and tender, then serve with rice while it’s still hot.
How to Bake Pork Neck Bones?
First, I like to marinade pork meat intended for baking overnight as this prevents the meat from drying out while cooking. However, this isn’t necessary.
Now, you can begin by preheating your Dutch oven to 370 degrees Fahrenheit. While your oven is preheating, prepare two chopped onions and five cloves of garlic.
Wash pork neck bones (about four pounds) in a colander or bowl in the sink. Place each cut under water. The idea here is to wash away all that fat, cartilage, and blood. After finishing, rewash the pork cuts and drain them. Sometimes, I also use a knife to remove the remaining cartilage and hard-to-remove fat.
The next thing to do is season the meat. I like to sprinkle about one and a half teaspoons of salt and one teaspoon (5g) of black pepper over the meat. Ensure that all the seasonings are evenly distributed. You can do this by mixing with your hands. Just make sure that you wash your hands well with soapy water when you’re done.
Put the water, vinegar, garlic, and onion in a baking dish. Place half the chopped onion and garlic on the bottom of a baking dish. Then, add a tablespoon of distilled white vinegar and 1⁄4 cup (60 ml) of water.
Arrange your pork neckbones side by side in the baking dish. Use a spoon to distribute the remaining onion and minced garlic over the meat.
Now, bake the pork cuts in the oven for two hours. Cover the baking dish. I like to use aluminum foil for this. Then put it in the oven to bake your meat for two hours.
Don’t forget to moisten the meat every half hour. To do this, while the meat is cooking in the oven, take a spoon to collect the juices in the container and pour them over. This way, the meat won’t dry out during cooking.
Remove the foil from the baking dish once the two hours have passed and cook the meat for 45 minutes so you can have browned neck bones. However, you don’t have to cover it this time.
After that, remove the meat from the oven. Then, you can serve it with rice or potatoes.
1. What Are Pork Neck Bones Used For?
Pork neck bones are used for adding rich flavor to sauces and broths. Soul food recipes such as gumbos and collards are some of the dishes in which you can use neck bones. They also add a lot of flavor when used in a spaghetti sauce.
One of the things I like best about these pork cuts is that you can simmer and bake them. Also, I like to marinate them as steaks in oil, onions, and spices beforehand.
I won’t forget to add that you can even cook smoked neck bones. Smoked pork neck bones make the sauce they’re cooked in more delicious and toothsome.
2. Do You Have To Clean Pork Neck Bones Before Cooking?
You should always clean pork neck bones before you start cooking! If you follow the recipes provided above, this is a necessary procedure.
Wash the pork neck bones under cold running water. Put the cuts in a bowl under the sink. Turn on the tap and, with your fingers, remove the cartilage, blood, and bits of fat from each cut.
After that, rinse the pork necks one last time. Then, use a knife to remove hard-to-remove pieces of cartilage and fat.
3. How Long Does It Take Neck Bones To Cook On Top Of The Stove?
Overall, it doesn’t take more than two hours, depending on the cooking method. You can cook neck bones on high heat for 15 minutes and simmer them on low to medium heat for one hour. In the oven, you may need a cooking time of up to two hours so the meat can turn golden brown.
4. Where Do Pork Neck Bones Come From?
Of course, they come from the neck of the pig. However, they do have a scant amount of pork around the bones. The flavor transferred from the broken bones and meat to your source are delicious.
It’s not hard to find pork neck bones or cook them, despite what people say. I often get mine from the meat section of supermarkets or at my local pork butcher’s stand. Suppose you can’t find this pork neck cut in a regular supermarket or at your local butcher shop. In that case, I recommend going to a Korean or Chinese meat market.
Pork neck is delicious. If you cook it properly, it can be just as good as cooked ribs. As I have shown you in various recipes, there is the option of baking it in the oven or cooking it in a slow cooker.
By Kristy J. Norton
I'm Kristy – a chef and connoisseur of all things BBQ! You can find me either in my kitchen (or someone else's) or at a big outdoor barbecue surrounded by friends and family. In both my professional and personal life I’ve picked up more than a few tips and tricks for turning out delicious food. I consider it a privilege to share it with others!
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