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Southern-Style Pork Neck Bones

Tender, richly seasoned pork neck bones simmered low and slow in a savory Southern gravy. The meat becomes fall-off-the-bone soft, wrapped in a glossy, peppery sauce that’s perfect over rice, mashed potatoes, or cornbread. Comforting, soulful, and deeply flavorful.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 5
Course: Main Course
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

  • 3 lbs pork neck bones cleaned
  • 1 ½ cups diced onion
  • 4 cloves garlic minced
  • 2 tbsp vegetable oil
  • 2 tsp salt
  • 1 ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp red pepper flakes optional
  • 2 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf

Method
 

  1. Season the neck bones: Mix salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and red pepper flakes. Rub all over the cleaned neck bones.
  2. Sear: Heat oil in a large pot over medium-high. Sear the neck bones in batches until nicely browned on all sides. Remove and set aside.
  3. Sauté aromatics: Add diced onions to the pot and cook until soft and lightly browned. Stir in garlic and cook 30 seconds.
  4. Make the gravy base: Sprinkle flour over the onions and stir for 1 minute to form a light roux.
  5. Add liquids: Pour in 1 cup broth to deglaze, scraping up browned bits. Add remaining broth, Worcestershire sauce, and bay leaf.
  6. Simmer: Return neck bones to the pot. Cover and simmer on low for 2–2½ hours, stirring occasionally, until the meat is tender and the gravy is thick and silky.
  7. Finish: Taste and adjust seasoning. Remove bay leaf. Rest 10 minutes before serving.

Notes

  • For extra depth, add 1 tsp tomato paste when sautéing onions.
  • If the gravy thickens too much, add a splash of broth at the end.
  • For spicier flavor, add a dash of hot sauce or more red pepper flakes.
  • Best served with rice, mashed potatoes, greens, or cornbread.