Fall off the bone tender and juicy and tender Southern Neck Bones with Gravy are a down home country classic. They are simple to make, and are a favorite for Sunday dinners, family gatherings, and special occasions.
This was inspired by my Smothered Oxtails on this site, and pairs well with this Southern Macaroni and Cheese. You will be in comfort food heaven!
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This neck bones recipe is one of those ones that has been passed down from one generation to the next. Bones were fairly inexpensive, and easy to stretch into a filling meal.
Smothered and covered over a bed of rice or potatoes. Bring the tradition of the south from our plate to yours with this amazing neck bone recipe!
Ingredients for Southern-Style Neck Bones
For this pork neck bones recipe you will use a few simple ingredients. All of the flavor will come from the seasonings and the gravy that is created from the simmering of the bones.
See recipe card for complete list of ingredients and quantities.
- Pork neck bones: try to get a pack of bones that are super meaty. You want them to be as lean as possible, so not too fatty, with a lot of meat.
- Onions and Bell Peppers: these onions and peppers just add another delicious layer of flavor; especially to the gravy!
- Potatoes: the potatoes are completely optional, but highly recommended! They help stretch this out to make it a complete meal, they also help thicken the gravy.
- Chicken broth: you can definitely use water, and just add a little more seasoning.
How to make Soul Food style Neck Bones
Refer to the recipe card at the bottom of the page for the complete list of ingredients and step-by-step instructions.
- Step 1: Clean your neck bones really well with water.
- Step 2: Add the pork neckbones into a large pot, and cover them with water for the first boil.
- Step 3: The first boil is to get all of the grit and grime off of the bones. Get rid of that water.
- Step 4: Now add your seasonings, and cover the neck bones with chicken broth.
- Step 5: Once you drain the water from the first boil, add your seasonings to the neck bones and cover them with the chicken broth. Add your chopped bell peppers and onions and cover the pot. Bring it to a light simmer over medium low heat.
- Step 6: After about one hour, add in the cubed potatoes and simmer for an additional 15-20 minutes. Just until the potatoes are fork tender. The neckbones should be fall off the bone tender!
Pro tip
Hint: You can keep the water from the first boil if you feel like that is "full of flavor!" Just use a Fine Mesh Skimmer to get rid of any impurities that float to the top.
Be sure to check your pot every 15-20 minutes to make sure the liquid level is sufficient. You may need to add more broth or water if too much has evaporated.
Substitutions
Try making these changes to the recipe if you would like:
- Chicken broth - instead of chicken broth, you can simply use water or vegetable broth
- Potatoes - you can omit the potatoes altogether if you don't want to use them
- Bell pepper and onion- these are recommended to add flavor; but you definitely have to add salt and pepper, or seasoned salt, garlic powder, onion powder
Be sure to taste the broth or gravy along the way for salt or sodium content.
Tools for making THE BEST neck bones
Grab yourself a heavy bottom stock pot. This is essential because of the low-and-slow cooking method you will need. You'll also need a great chef knife and cutting board to chop up your veggies.
Variations
Here are some variations you can make to help spice-up this recipe:
- Spicy - add chili pepper flakes or cayenne pepper while cooking to add a little heat to the gravy
- Gravy - you can make a homemade slurry with water and flour and add it to the pot to help thicken up the broth.
- Seasonings - once the they are cooked through, be sure to taste the broth or gravy and season to your taste!
Storage
If you do have leftovers, be sure to allow them to cool down completely, then store them in an airtight container. Place them in the refrigerator for up to three days.
These neck bones do not freeze well because they will not reheat well from frozen.
Tips for making the best pork neck bones
Boil the neck bones for 10 minutes first, then dump the water out. That initial boil is to get rid of any impurities or "gunk." Then you can season the neck bones and create a delicious and savory gravy with the next boil.
FAQ
How long does it take for neckbones to get tender
You need to cover neck bones with a lid and allow them to simmer or stew low-and-slow for at least 1 ½ to 2 hours. This will allow the neckbones to get fall off the bone tender!
What do pork neck bones taste like?
When they are cooked correctly, this southern delicacy tastes a lot like a tender piece of shredded roast. The meat takes on the flavors of the gravy and seasonings that it cooks in.
What are neck bones?
Neck bones come from the collar or neck of the animal. These pork neck bones come from the pig.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these southern neck bones:
📖 Recipe
Ingredients
- 1 3 pound pack Pork neck bones
- enough water to cover the neck bones
- ¼ cup Brown gravy powder
- 1 tablespoon Cajun seasoning
- 1 tablespoon All purpose seasoning
- 1 tablespoon Chicken bouillon powder
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Black pepper
- 6 cups Chicken Broth low sodium
- 1 cup Green bell pepper chopped
- 1 cup Red bell pepper chopped
- 1 cup Yellow bell pepper chopped
- 1 cup Onion chopped
- 3 russet Potatoes cubed
Instructions
- Rinse your neck bones off to remove any bone spurs or any fatty pieces. Add the pork neck bones to a heavy bottom stock pot, then add enough water until they are covered.
- Bring the water to a boil over medium high heat for about 10 minutes. Then strain this water from the neck bones. This step is to get rid of any of the impurities.
- Now sprinkle all of the seasonings into the pot over the neck bones including the brown gravy powder, cajun seasoning, all purpose seasoning, chicken bouillon, garlic powder, onion powder, and black pepper.
- Now pour the chicken broth into the pot, and bring it to a simmer over medium-low heat. Add in the chopped bell peppers and onions. Cover the pot with a lid and allow the neck bones to simmer for about one hour.
- Check the bones every 15-20 minutes to stir and make sure there is enough liquid. Add about ¼-1 cup of water or chicken broth as needed.
- After the first hour, add the cubed potatoes to the pot and gently stir them in. Taste the broth for flavor and add salt and pepper as you see fit. Cover the pot with a lid and continue to simmer for another 20 minutes, or until the potatoes are fork tender.
- Once the potatoes are tender, the pork neck bones should be fall off the bone tender and are ready to be served over a bed of rice! Enjoy!
Video
Lakeisha says
I saw your recipe on YouTube and came here to print it off. Thank you for the details, this is just how my mom use to make hers!
Tamara J. says
I love to hear that!