Neck Bones with Gravy : Taste of Southern Recipe (2024)

Follow our easy, step-by-step, photo illustrated recipe to make this old Southern Pork Neck Bones with Gravy recipe. It’s called “soul-food” for a reason, it’ll warm up your insides. We’ll show you how to prepare the neck bones, cook them, then make a big old pan of gravy to go along with it. Printable recipe included.

Having sampled a good amount of pork, I looked for a shady spot to sit down and rest a bit. I settled down in the open door of Greg’s trailer, and just observed all the work everyone else was doing.

Cherry remembers having neck bones, beef roast, chicken and turkey growing up. Her mother couldn’t always afford the best cuts of meat, but Cherry says they always had meat on the table. God was good.

So, scroll on down and take a look at this recipe, courtesy of Cherry. I think you’ll enjoy it, and if you’ve never tried cooking pork neck bones, this is a good way to start. Just let us know how you like it in the Comments section below.

Depending on how well the bones were cleaned before packaging, you might not have to remove much. Here’s another section of fat and pieces that we don’t need. Meat and bones are what you’re looking to keep, so cut away anything other than that and toss it.

Place the neck bones in a large sauce pot. Add the Red Pepper Flakes.

Add the Salt.

Add the Black Pepper.

Add the Onions to the pot.

Cover the neck bones with about an inch or two of water.

Place the stock pot over Medium-high heat on your stove top, and let it come to a boil.

Let the mixture boil for about 15 minutes uncovered.

Some folks will boil the meat without seasonings first for about 30-45 minutes, then dump that water and add fresh. Once it returns to a boil, then they add the seasonings and let it cook on out. Guess it works about the same either way.

After you skim away the foam, REDUCE the heat.

Cover the pot with a lid, and let it simmer on about Medium heat until the meat is fall-off-the-bone tender. This will take about an hour to an hour and a half.

Just keep a watch on it to make sure the liquid doesn’t boil away. With the pot covered, you should be okay and not need to add more water. Test the meat with a fork, until it pulls easily away from the bone.

When the meat is fully cooked, turn off the heat.

Either remove the cooked neck bones from the stock pot, or just let them sit in the remaining liquid while you make the gravy if you intend to serve them right away.

To Make The Gravy:

I prefer to make gravy in my cast iron skillet. Place the skillet on the stove top and turn the heat up to about Medium-Low or slightly warmer. I think you’ll have better results with your gravy if the skillet isn’t too hot, and you don’t try to rush it.

Add the Butter to the skillet once it’s warmed. I also added about a teaspoon of Bacon Grease for a little added flavor. Personal choice, and not required.

Once the butter has melted, sprinkle the flour all around the inside of the pan on top of the butter.

Quickly stir the flour and the butter together to make a roux. The flour will absorb the butter, and the mixture will start to thicken.

The flour needs to cook for at least a minute to lose it’s “floury” taste. Continue to stir it and let it brown. The longer the flour and butter cook together, the darker it will get, and the darker your finished gravy will be. If you keep this on a lower heat, it will be much easier to work with from my experience.

Start stirring the flour and butter as you gradually add in the reserved liquid. My other hand might have been on the camera at that particular moment. Just saying.

Keep stirring the gravy, letting it cook and thicken as desired. It will thicken a bit more once removed from heat, so keep that in mind as you’re letting it cook. You’ll also want to taste it at this point to see if it needs any salt or black pepper. Add it according to your taste.

Pour the finished gravy into a serving bowl, and keep warm until ready to serve.

Serve the neck bones over a big scoop of rice, and top it off with some of your homemade gravy.


Follow our easy, step-by-step, photo illustrated recipe to make this old Southern Pork Neck Bones with Gravy recipe. It's called "soul-food" for a reason, it'll warm up your insides. We'll show you how to prepare the neck bones, cook them, then make a big old pan of gravy to go along with it.

Place washed neck bones in a large size sauce pot.

Add red pepper flakes.

Add salt

Add black pepper.

Add diced onions.

Cover with about 2 inches of water.

Place pot over medium-high heat on your stove top.

Bring to a boil, and let boil about 15 minutes. Skim off any foam if it forms, discard.

Reduce heat to medium simmer.

Cover the pot, let cook until meat is tender. About 1 to 1½ hours.

Remove the cooked neck bones from liquid, cover, set aside.

Measure out 1 cup of liquid to make gravy, if desired.

To Make Gravy:

Place 2 Tablespoons Butter, and 1 Tablespoon Bacon Grease in a large skillet, let melt.

Add 3 Tablespoons of All-Purpose Flour, stir constantly.

Continue to stir and let flour brown to desired color. The longer it cooks, the darker it will get.

Add the 1 cup of reserved stock from the cooking pot. Stir constantly.

Let mixture simmer until it slightly thickens.

Pour gravy over rice and neck bones.

Have you ever tried Pork Neck Bones with Gravy? Ever cooked them? Cherry and I would love to know. Please share a comment with us while you’re here. It will only take a minute or two for you to share your thoughts with us in the Comments section below. Please note that all of our Comments are moderated. That just means that I personally read each and every one of them before they are approved for our family friendly site here on the Internet. Your comment will not appear immediately, but I’ll do my best to get it posted online as soon as possible. Thank you in advance.

© 2016 Taste of Southern. All rights reserved.

Neck Bones with Gravy : Taste of Southern Recipe (2024)


Do you wash pork neck bones before cooking? ›

Wash 4 pounds (64 oz) of pork neck bones.

Turn on cold running water. Place each neck bone under the water to remove cartilage, fat, and blood. Once all of the cartilage and fat are removed, rinse the neck bones one last time. Drain the water.

What do neckbones taste like? ›

(If you have a butcher who deals in whole animals, you can also request neck bones, cut into cross sections about two inches thick.) Once braised, the taste and texture of the meat that comes from neck bones is similar to oxtail, short ribs, or a shank.

Is turkey necks and neck bones the same thing? ›

Contrary to belief, there are different types of neck bones. Turkey neck, Beef Necks, and Pork Necks. Usually when you hear a southerner, or a person that was brought up in a soul food household, talk about neck bones, they're referring to pork neck bones.

What's good to eat with neck bones? ›

The best side dishes to serve with neck bones are mashed potatoes, collard greens, jasmine rice, roasted brussels sprouts, creamed corn, mashed cauliflower, cornbread, macaroni and cheese, black-eyed peas, coleslaw, rice and gravy, and green beans.

How long to boil pork bones to clean? ›

Boil the bones vigorously for ten minutes. Dump the bones into a clean sink or large colander. Wash and scrub all the scum and impurities off of each bone. The cleaned bones are ready for making broth!

Are pork neck bones healthy for you? ›

Neck bones, like any other meat, are best eaten in the context of a balanced diet. If eaten in moderation and bought from respectable producers that prioritize health over industrialization, then they have even more nutrients and can be considered a good addition to your diet.

What animal do neckbones come from? ›

Neck bones (or neckbones) are exactly what they sound like — the neck portion of whichever animal they come from. Common options include pork, turkey, or beef, but pork is a top choice for Southern-style cooking.

Do you rinse neckbones? ›

Before cooking, it is advisable to rinse the pork neck bones under cold running water to remove any impurities. You can also marinate them with your favorite seasonings to enhance their flavor.

What animal has the most neckbones? ›

Detailed Solution. Birds have more neck (cervical) vertebrae than many other animals, typically ranging from 13 to 25. This high number of cervical vertebrae in birds allows for greater flexibility in their neck movements, which is essential for various activities such as grooming their feathers and capturing prey.

What culture eats turkey necks? ›

Popularly used in Creole cuisine, turkey necks are loaded with delicious savory flavors. If you can't get your hands on any, you can use turkey wings, thighs, or legs instead.

What is meat from the neck called? ›

Beef neck, as the name obviously suggests, comes from the neck of the animal. But we're guessing that perhaps beef clod is a cut you've never come across before. Clod refers to the shoulder of the cow, and like the neck cut, it usually comes ready diced or as a steak from the butcher.

What meat is similar to neck bones? ›

Other cuts of beef can be used as a substitute to neck bones. Meat from beef shank, beef short ribs, pot roast, and beef oxtails all are perfectly good alternatives.

Is neck bone good for broth? ›

For beef bone broth and beef stock, we recommend using the knuckle and neck bones as well as shanks and oxtails. You can also use marrow bones. Just be careful not to use too much marrow or you will end up with a greasy texture and no gel.

What are neck bones called? ›

The cervical spine comprises 7 vertebrae (C1 to C7) and is divided into 2 major segments. The 2 most cephalad vertebrae, the atlas (C1) and the axis (C2), form the craniocervical junction (CCJ) together with the occiput.

Can you cook neck bones like ribs? ›

In terms of cuts of beef, they are just as flavorful as short ribs or oxtails but come at a fraction of the cost. In this recipe, they are seared before getting braised low and slow in a mix of beef stock, red wine, and tomato paste. They become fall off the bone tender and you'll want to keep going back for more.

Do you need to wash pork bones? ›

Washing with water may contaminate other foods and surfaces

Scrubbing the cooking surface or sink with soapy water doesn't necessarily remove these pathogens and may increase your risk of food poisoning or the occurrence of food spoilage ( 8 ). Therefore, it's best to avoid washing meat.

How do you clean pork bones? ›

Remove cartilage, blood, veins, fat, bits. Rinse with water/vinegar/lemon. Soak in cold water for 30 minutes. Simmer for 5 or 10 minutes, drain liquid, THEN refill with water and cook.

Are you supposed to wash smoked neck bones? ›

Preparation: Rinse the neck bones under cold water and pat them dry with paper towels.

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