Neckbones and Taters: A Simmered Southern Classic

The aroma still takes me back – that slow, savory perfume of pork simmering with seasoning, filling my grandmother’s kitchen on Sundays. It wasn’t fancy, certainly not something you’d find on a white tablecloth, but it was love in a pot. It was family gathered around a table, elbows on the worn surface, slurping broth and gnawing contentedly. It was a taste of home, a taste of comfort, a taste of memories being made.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours
• Servings: 4-6
• Yield: 1 pot
• Dietary Type: Not Gluten-Free (Can be adapted with gluten-free bouillon)

Ingredients

• 10 lbs fresh pork neck bones (rinsed)
• 3 quarts water
• 4 beef bouillon cubes or 4 chicken bouillon cubes
• 2 tablespoons seasoning salt
• 1 tablespoon black pepper
• 2 teaspoons crushed red pepper flakes
• 5-6 potatoes (peeled and quartered)

Equipment Needed

• Large Stock Pot

Instructions

1. Begin by thoroughly rinsing the pork neck bones under cold water. This removes any bone fragments or impurities and ensures a cleaner, clearer broth.
2. Place the rinsed neck bones into a large stock pot. You want a pot big enough to hold all the ingredients comfortably, leaving room for the water to simmer without boiling over.
3. Pour 3 quarts of water over the neck bones. Make sure the bones are mostly submerged.
4. Add the beef bouillon cubes (or chicken bouillon cubes), seasoning salt, black pepper, and crushed red pepper flakes to the pot. These seasonings are the foundation of the flavorful broth, so don’t skimp!
5. Bring the pot to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer for about 2 hours. This slow simmering process is key to tenderizing the neck bones and infusing the broth with rich flavor.
6. After 2 hours, check the tenderness of the neck bones. The meat should be starting to pull away from the bone.
7. Add the peeled and quartered potatoes to the pot.
8. Continue to simmer, covered, for another 45 minutes, or until the potatoes are easily pierced with a fork. This ensures they are cooked through and have absorbed the delicious flavors of the broth.
9. Once the potatoes are tender, the neckbones and taters are ready to serve.

Expert Tips & Tricks

• Don’t rush the simmering process. The longer the neck bones simmer, the more tender they will become, and the richer the flavor of the broth.
• Adjust the seasoning to your liking. Taste the broth periodically during cooking and add more seasoning salt, black pepper, or crushed red pepper flakes as needed.
• For a thicker broth, you can remove some of the potatoes towards the end of cooking and mash them with a fork before returning them to the pot. This will add body to the broth.
• Consider browning the neckbones: Although this recipe doesn’t call for it, browning the neckbones in a skillet before simmering can enhance their flavor.
• Degrease the broth: If the broth becomes too fatty during cooking, you can skim off the excess fat with a spoon. Alternatively, you can chill the cooked neckbones and taters in the refrigerator. The fat will solidify on the surface, making it easy to remove.
• Make it a day ahead: Neckbones and taters are even more flavorful the next day. Cook it a day in advance and refrigerate it. This allows the flavors to meld together. Reheat gently before serving.

Serving & Storage Suggestions

Serve the neckbones and taters hot, straight from the pot. A generous ladleful of the broth is essential! Hot sauce is a must-have for those who like a little extra kick, and a side of cornbread is the perfect accompaniment to soak up all that delicious broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm gently on the stovetop or in the microwave.

For longer storage, you can freeze the neckbones and taters. Allow them to cool completely before transferring them to freezer-safe containers or bags. They can be stored in the freezer for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	50mg	17%
Sodium	1200mg	50%
Total Carbohydrate	30g	10%
Dietary Fiber	5g	20%
Sugars	3g	N/A
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it up: Increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper for a spicier dish.
• Add vegetables: Feel free to add other vegetables to the pot, such as carrots, celery, or onions. These will add extra flavor and nutrients.
• Use different potatoes: Instead of regular potatoes, try using sweet potatoes or red potatoes.
• Make it gluten-free: Ensure your bouillon cubes are gluten-free to make this recipe suitable for those with gluten sensitivities.
• Add greens: Towards the end of the cooking time, add chopped collard greens or turnip greens for a more substantial and flavorful meal.

FAQs (Frequently Asked Questions)

Q: Can I use a slow cooker for this recipe?
A: Yes, you can adapt this recipe for a slow cooker. Simply place all the ingredients in the slow cooker and cook on low for 6-8 hours, or until the neck bones are tender.

Q: How do I know when the neck bones are cooked enough?
A: The neck bones are cooked when the meat is very tender and easily pulls away from the bone.

Q: Can I use frozen neck bones?
A: Yes, you can use frozen neck bones, but you will need to thaw them completely before cooking.

Q: What if I don’t have seasoning salt?
A: If you don’t have seasoning salt, you can substitute it with a mixture of salt, paprika, garlic powder, onion powder, and other spices.

Q: Can I make this recipe without the crushed red pepper flakes?
A: Yes, you can omit the crushed red pepper flakes if you prefer a milder flavor.

Final Thoughts

Neckbones and Taters, it’s a dish steeped in tradition, born from simple ingredients and slow cooking. More than just a meal, it’s a taste of Southern comfort that warms the soul. I encourage you to gather your ingredients, embrace the unhurried process, and create your own pot of memories. Don’t be afraid to adapt it to your taste, add your own touch, and most importantly, share it with those you love. Serve it up with a smile, a side of cornbread, and maybe a tall glass of iced tea. I’d love to hear how yours turns out!