Pork neck bones

🍳 Instructions

1️⃣ Season and brown the neck bones

1. Season pork neck bones generously with salt, pepper, paprika, garlic powder, and onion powder.
2. In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
3. Add the neck bones and brown on all sides (work in batches if needed). This gives them that deep, rich flavor.

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2️⃣ Make the gravy base

1. Remove the browned neck bones and set aside.
2. In the same pot, add onions and bell pepper. Sauté until softened, about 5 minutes.
3. Stir in garlic and cook 30 seconds more.
4. Sprinkle flour into the pan and stir until lightly browned — this forms your roux.

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3️⃣ Simmer until tender

1. Slowly whisk in the water or broth to create a smooth gravy.
2. Add the neck bones back to the pot along with the bay leaf.
3. Cover and simmer on low heat for 2–2½ hours, stirring occasionally, until the meat is fork-tender and nearly falling off the bone.

(You can also cook this in a slow cooker on LOW for about 6–7 hours.)

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🍽️ To Serve

Serve hot over white rice, mashed potatoes, or with cornbread to soak up that savory gravy. 🤤

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💡 Ashley’s Tips

• For extra flavor, toss in a splash of Worcestershire sauce or a bit of smoked paprika.
• If you like your gravy thicker, remove the lid during the last 20 minutes and let it reduce.
• Add a few dashes of hot sauce before serving for that Southern kick! 🌶️

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Would you like me to give you a slow cooker version or a baked-in-the-oven version next, Ashley? Both are melt-in-your-mouth delicious!