Go Back
Marissa Bolden

Southern Style Pork Neckbones

Southern-style pork neck bones are slow-cooked comfort at its finest. Rich, savory, and deeply satisfying. This dish leans into classic Southern technique, building layers of flavor through browning, patience, and simple pantry spices. The result is tender, fall-off-the-bone pork in a hearty, soul-warming gravy that feels both nostalgic and grounding.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • ½ cup canola oil
  • 1 jumbo yellow onion sliced
  • 1 bulb garlic about 6 cloves, skins on
  • 3 lb pork neck bones
  • 2 tablespoons salt
  • ½ cup flour
  • 5 mini carrots
  • 1 russet potato diced
  • 4 –6 cups chicken broth
  • 2 bay leaves
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder

Method
 

  1. Season the pork neck bones evenly with salt.
  2. In a Dutch oven over medium heat, add the canola oil. Fry the garlic cloves with skins on until browned, about 5–10 minutes. Remove and set aside. Once cooled removed the skins.
  3. Add the sliced onions to the oil, increase heat slightly, and cook until deeply browned. Remove and place with the garlic.
  4. Working in batches, sear the neck bones until a hard golden-brown crust forms on all sides. Transfer to a separate bowl and repeat until all are browned.
  5. Add carrots to the remaining oil and cook until lightly browned. Stir in the flour and whisk until smooth, cooking out the raw flour taste.
  6. Slowly add chicken broth while whisking. Add potatoes, bay leaves, garlic powder, black pepper, reserved garlic and onions, and return the neck bones to the pot. Add additional broth if needed to mostly cover.
  7. Bring to a boil, cover, reduce to a simmer, and cook for 1–2 hours until the meat is fall-off-the-bone tender. Adjust seasoning if needed. The neckbones are done when the meat slightly pulls from the bone and the gravy is slightly thickened.