Soul Food Style Pork Neck Bones
Try this Soul Food Style Pork Neck Bones recipe, or contribute your own.
Try this Soul Food Style Pork Neck Bones recipe, or contribute your own.
- Carbohydrate 6.57119229712583 g
- Cholesterol 0 mg
- Fat 3.55655520984023 g
- Fiber 1.01921876610442 g
- Protein 0.716725833936917 g
- Saturated Fat 0.281952125112377 g
- Serving Size 1 1 Serving (380g)
- Sodium 876.500291670024 mg
- Sugar 5.55197353102141 g
- Trans Fat 0.062839687527506 g
- Calories 59 calories
Step-by-step
- Clean the pork neck bones.
- Drizzle the neck bones with the vegetable oil, and apple cider vinegar.
- Season the neck bones with all of the seasonings, then place them in the slow cooker.
- Sprinkle in the cornstarch, and stir. Make sure that all the neck bones are coated with the cornstarch.
- Toss in the chopped onions.
- Pour in the water or chicken broth.
- Place the lid on the slow cooker, and cook on high for 4 hours.
- Make sure that you periodically stir the neck bones ( every hour).
- Once done serve, and enjoy! XOXO
Tender pork meat yields easily from the bone, suspended in a glossy, thickened broth rich with rendered collagen and aromatic onion. Coating the raw bones in cornstarch before applying moisture creates a reliable thickening agent as starches gelatinize around 203 degrees Fahrenheit during long simmering. Swapping water for low-sodium chicken broth dramatically increases the savory depth of the resulting gravy, compensating for the natural variations in commercial stock salt levels. Apple cider vinegar introduces acetic acid, which breaks down tough connective tissue over the four-hour high-heat slow cooker cycle while cutting through the rich fat content of the cuts. Substituting smoked paprika for standard sweet paprika shifts the flavor profile toward a traditional barbecue nuance without requiring liquid smoke additives. Fresh yellow onions can be replaced with dehydrated onion flakes at a one-to-three ratio if fresh produce is unavailable, though texture will soften entirely into the sauce. Pair this preparation with starchy bases like steamed white rice or mashed potatoes to absorb excess liquid and balance the robust seasoning. Store leftovers in an airtight glass container for up to three days at or below 40 degrees Fahrenheit, reheating gently on the stovetop with a splash of water to restore consistency to the thickened pan drippings.
