Southern Style Neck Bones

Southern style pork neck bones served over rice, featured on Good Groceries with Tiffany.

Ingredients

• 5 pounds pork neck bones

• 4 cups water

• 2 tablespoons beef bouillon

• 2 teaspoons salt

• 2 teaspoons black pepper

• 2 teaspoons smoked paprika

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 teaspoons Italian seasoning

• 2 bay leaves

• Flour for dredging

Instructions

1. Clean the neck bones with cold water and a splash of white distilled vinegar to remove any residue and loose bone fragments.  Pat dry with a paper towel. Mix the seasonings together and coat the neck bones. Set aside.

2. Dice all the veggies

3. Mix 2 tablespoons of beef bouillon in 4 cups of filtered water

4. Dredge the meat in flour but do not shake off the excess. Set the meat aside.

5. Brown the meat in small batches.

6. After your pan has cooled, carefully wipe all the excess oil from the pan with paper towels.

7. Add all the meat, veggies, bay leaf and brown sugar back to the pot. Pour water mixture over the neck bones and veggies. Cover and bake at 350 degrees for 2 to 2 1/2 hours or until the meat is tender and pulling away from the bone easily.

8. Serve over rice or mashed potatoes.