Fall off the Bone Tender Southern Neck Bones with Gravy

smothered neck bones on a plate with rice and green beans

5 stars (1 review)

Fall off the Bone Tender Southern Neck Bones with Gravy

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.

Course dinner, Pork, Soul Food, Thanksgiving Recipes

Cuisine American, Soul Food

Keyword baked pork chops, comfort food, holidays, neck bones, pork neck bones, soul food, southern food, thanksgiving food

Cook Time 2

Total Time 2

Servings People

Calories 54kcal

Author Tamara J.

Equipment

Ingredients

1 3 pound pack Pork neck bones
enough water to cover the neck bones
1/4 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 1/4-1 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

https://youtu.be/1DAM2_4wb24?si=ATx1UygOwlyRsY8e

The Most Tender and Juicy Southern Pork Neck Bones! (https://youtu.be/1DAM2_4wb24?si=ATx1UygOwlyRsY8e)

Notes

Please see the post above for substitution and variation ideas.

You can replace the chicken broth for water if desired. Be sure to use low sodium chicken broth because regular broth has a higher salt content.

Nutrition