These are the Finest Southern Neck Bones You'll Ever Taste!

We'll cut right to the recipe and have you print it out.

Tender, fall-off-the-bone pork necks are covered in a light gravy in this recipe for Southern-style Neck Bones (neckbones). The sage-infused spice rub ensures that every bite is bursting with flavor. Serve with Southern-style cornbread, corn muffins, collard greens, and baked macaroni and cheese for a hearty and satisfying meal.

A large baking dish of roasted pork neck bones.

When you think of meat, perhaps the last thing you picture is a neck bone. However, once you learn the proper cooking method and have some patience, you will fall in love with their enormous flavor.

This is a genuine Southern classic, y'all, served with a light gravy and some tasty sides. To make a dish that's full of flavor requires very little effort.

Definition of Neck Bones

The neck region from which these bones are extracted is known as the neck bone or neckbone. Pork, turkey, and beef are all popular choices, but pork is especially well-suited to Southern cooking.

Let me tell you, for such a cheap cut of meat, the flavor is outstanding. But there isn't much meat in neck bones. Thus, ensure that they are cooked thoroughly so that the meat easily separates from the bone.

To season the meat in this dish, I make a dry rub with sage, garlic, and paprika. Then, I put onions and a thin gravy in a slow cooker and cook the meat. In the end, you'll have pork necks so tender they'll fall right off the bone.  

Roasted pork neckbones over rice next to green beans on a plate.

Guidelines for Choosing Them

There isn't a lot of meat on the bones, so pick the best ones for this dish.

The butcher usually cuts and packages the neck bones in the meat in an unsystematic fashion. What this means is that some are very meaty while others are more boney. You should carefully select the juiciest parts.


Ingredients to make roasted pork necks in small bowls on the counter.
  • I season my neck bones with sage, garlic powder, paprika, salt, and pepper. The combination is so hearty and earthy, and I just can't get enough of it. The neck bones must be seasoned before being seared to prevent the flavor from escaping.
  • Searing the neck bones in bacon fat is how I like to do it (no explanation necessary). the ball is in your court Use olive oil or another vegetable oil for a lighter version.
  • You can get neckbones and even pork collars from the supermarket. I appreciate how adaptable they are. They add depth of flavor to dishes like this and are perfect for making stocks and broths.
  • Slice some white onions and place them on top of the neck bones before baking them for a deliciously savory treat.  
  • The gravy can be made with chicken bouillon powder, all-purpose flour, and water. Beef or vegetable bouillon is another option.
  • In order to thicken the gravy, I like to use all-purpose flour. Substitute cornstarch for a gluten-free alternative.

Building a Skull and a Neck

  1. Before you do anything else, set the oven temperature to 350 degrees Fahrenheit and scrub the neck bones.
  2. Season the neck bones with a blend of salt, pepper, paprika, garlic powder, and sage.
A small bowl of various seasonings and spices. Pork necks on a baking sheet with spices ready to rub into them.
  1. The neck bones need to be browned for about 5 or 6 minutes in the bacon fat (or oil) that has been added to a large pot.
Pork neckbones browning in fat in a stainless steel skillet.
  1. The neck bones should be rinsed and thrown into a big casserole. Bake for an hour in a preheated oven with the onions sprinkled on top and covered with foil.
Sliced onions over browned pork neck bones in a baking dish.
  1. Into a large pot, pour 2 cups of warm water and the chicken bouillon powder. While constantly whisking, gradually add all-purpose flour until the mixture is smooth and thick. Add more water if it's too thick to stir.  
  2. Cover your neck bones with the thickened mixture. Cook for another hour or so covered, until the meat easily separates from the bone.
Chicken gravy being poured over neck bones and onions in a baking dish.

Some Suggestions for Serving

Collard greens, rice, roasted fingerling potatoes, or mashed sweet potatoes go well with neck bones to round out a meal.

Aspects of Cooking That Can Be Changed

  • To make use of a slow cooker Preparing this dish in a slow cooker is a great way to save time and effort because you don't have to monitor it as it cooks.
  • Spices should be combined. You can use a blend of onion powder, parsley, oregano, thyme, cayenne, smoked paprika, chili flakes, Italian seasoning, Creole seasoning, bay leaves, and/or chili flakes.
  • Changing the meat for something else Use beef, turkey, or chicken neck bones in their place if you can't find pork ones. Note that the cook times will change based on the cut and size of meat you use.
  • Spruce it up Add some fresh jalapeos, habaneros, or Scotch bonnet peppers to the roasting neck bones for some extra heat.  

Hints and Helpful Advice

  • The first step in preparing frozen food is to thaw it. Before beginning the recipe, make sure the neck bones are completely thawed. The seasoning will adhere better, and the meat will cook more uniformly, if you do this.
  • To avoid forgetting, sear them. This not only adds more flavor to the dish, but it also keeps the juices inside.
  • Be patient Don't rush things if you want meat that falls off the bone. To get the neck bones to be tender, you need to cook them for at least 2 hours.
Roasted pork necks with onion in au jus.

Using Up the Remainders

Allow them to cool to room temperature before storing them in an airtight container. This preparation method extends their shelf life in the fridge by up to four days. Also, they keep well in the freezer for up to two to three months.


Put the amount you plan to eat into an aluminum-covered casserole dish until you're ready for more. It can be reheated for 15 minutes at 350 degrees Fahrenheit.

Microwaving for 60 seconds at a time will get a single serving nice and steamy in the microwave.

Common Queries

The place where I can get neckbones

Most supermarkets stock neck bones. If you have no luck, try your local butcher or a specialty market like an Asian one.

How often do I have to clean my neckbones?

Yes, rinsing one's neckbones with water is necessary for cleanliness. In this way, any dirt or blood that might be on them is washed off.

Is it good to have a jutting neckbone  

Moderate consumption of neckbones is recommended because they contain beneficial nutrients like protein, vitamins, and minerals.

Roasted pork neckbones over rice next to green beans on a plate.

Extra Recipes  

In case you had fun cooking up some neck bones, you might also like these other pork recipes from Grandbaby Cakes:

Roasted pork necks with onion in au jus.

  • Turn the oven temperature up to 350 degrees. Rinse the clavicles
  • In a miniature bow, mix together the salt, pepper, paprika, garlic powder, and sage. Seasoned neck bones
  • Brown the neckbones in a large pot coated with bacon fat (or oil) for about 5-6 minutes total, then transfer to a large casserole dish.
  • Cover with foil and bake for an additional hour after adding the onion.
  • Put the chicken bouillon powder and flour in a large pot with 2 cups of lukewarm water and whisk constantly until smooth. Ideally, it would have thickened, but if it's still too runny, you can always add a little more water. For about 10 minutes while stirring occasionally, simmer liquid and pour over neckbones.
  • Cook covered for another hour or so, until meat is tender and pulls away from the bone.

Hints and Techniques

  • Defrost and then prepare Before beginning the recipe, make sure the neck bones are completely thawed. Thus, the meat will be seasoned more thoroughly and cooked more uniformly.
  • Remember to sear them! This not only adds more flavor to the dish, but it also keeps the juices inside.
  • Be patient Don't rush things if you want meat that falls off the bone. For the neck bones to become tender, the cooking time must be at least 2 hours.

Calories: 400 kcal | Carbohydrates: 7 g | Protein: 39 g | Fat: 23 g | Trans Fats: 7 g | Omega-3 Fatty Acids: 4 g | In regards to monounsaturated fats: 8 g | Cholesterol: 270 mg | Sodium: 1907 mg | Potassium: 355 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 264 IU | Vitamin C: 1 mg | Calcium: 64 mg | Iron: 3 mg

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