This slow cooker pork neck bone recipe is the kind of simple, stick-to-your-ribs supper I grew up on out here in the country. Back then, neck bones were a thrifty cut Grandma picked up when money was tight, but she always turned them into the most tender, savory meat that fell clean off the bone. With just bone-in pork neck bones and three pantry staples, you can tuck everything into the slow cooker in the morning and come home to a pot of rich, old-fashioned comfort that will have your husband reaching for seconds before he’s even finished his first plate.
Serve these tender pork neck bones spooned over fluffy mashed potatoes, buttered egg noodles, or hot cooked rice so all those savory juices have something to soak into. A simple side of green beans, sweet corn, or coleslaw keeps it true to its Midwestern roots. Warm dinner rolls or a thick slice of crusty bread are perfect for sopping up every last bit of the broth. If you like, pass the black pepper at the table and maybe a splash of hot sauce for those who enjoy a little kick.
4-Ingredient Slow Cooker Tender Pork Neck BonesServings: 4
Ingredients
3 to 4 pounds bone-in pork neck bones, meaty and well-trimmed
1 large yellow onion, peeled and thickly sliced
2 teaspoons seasoned salt (or to taste)
1 cup low-sodium chicken broth or water
Directions
Lay the thick onion slices in an even layer on the bottom of a 5- to 6-quart slow cooker. This gives the pork a soft bed to rest on and adds gentle sweetness as it cooks.
Rinse the bone-in pork neck bones under cool running water and pat them very dry with paper towels. Trim off any large, loose pieces of fat if you like, but leave some for flavor.
Arrange the pork neck bones in a snug, even layer on top of the onions in the slow cooker. It’s fine if they overlap a bit; just try to keep them mostly in a single layer so they cook evenly and get tender.
Sprinkle the seasoned salt evenly over the pork neck bones, turning pieces as needed so all sides get a light, even coating. The seasoned salt will stand in for several different spices and keep the ingredient list nice and short.
Carefully pour the chicken broth (or water) around the edges of the slow cooker, not directly over the top of the meat, so you don’t wash off the seasoning. The liquid should just come up around the bottom of the pork and onions, not cover them.
Cover the slow cooker with its lid and cook on LOW for 7 to 9 hours, or until the pork neck bones are very tender and the meat is pulling away from the bones with just a fork. If you are in more of a hurry, you can cook on HIGH for about 4 to 5 hours, but the low-and-slow method gives the most velvety texture.
Once the pork is tender, taste the cooking juices and add a pinch more seasoned salt if needed. Gently lift the neck bones out with tongs or a slotted spoon, keeping the tender meat attached to the bones if possible.
Serve the pork neck bones hot, spooning some of the onions and savory cooking juices over the top. If you’d like a slightly richer sauce, you can skim off excess fat from the top of the juices before ladling them over the meat.
Variations & Tips
If you want a touch more flavor while still keeping it simple, you can add 1 teaspoon of garlic powder or a few whole garlic cloves along with the onions, or slip in a bay leaf for a subtle old-fashioned aroma. For a slightly thicker, gravy-like sauce, stir 1 tablespoon of cornstarch into 2 tablespoons of cold water and whisk that into the hot cooking juices on the stovetop, simmering just until it thickens. You can also swap the chicken broth for beef broth for a deeper flavor, or use water and add an extra 1/2 teaspoon of seasoned salt if that’s what you have on hand. Leftovers reheat well; just cool them quickly, store in a covered container in the refrigerator within 2 hours of cooking, and use within 3 to 4 days, reheating until steaming hot. Because this is a bone-in cut, always cook the pork neck bones until the meat is fully opaque and easily pulls away from the bone; the long, slow cooking time in this recipe ensures they reach a safe temperature. Avoid leaving raw pork at room temperature for more than a few minutes while you prep, and wash your hands, cutting boards, and any utensils that touched the raw meat with hot, soapy water to prevent cross-contamination.
