When the day is long and the supper budget is short, pork neck bones have a way of turning into something mighty comforting with very little fuss. This is the kind of plain, practical slow cooker meal that reminds me of old farmhouse cooking across the Midwest and the South alike, where less expensive cuts were treated with patience and came out tender, savory, and good to the bone. With just four ingredients and a slow afternoon on the counter, you get a rich, homey dinner that tastes like you worked far harder than you did.
Serve these slow cooker pork neck bones over hot mashed potatoes, steamed white rice, or buttered egg noodles so none of that flavorful cooking broth goes to waste. A pan of cornbread, green beans, collard greens, or simple cabbage on the side makes it feel like a full Sunday-style meal, and a splash of hot sauce or cider vinegar at the table is mighty fine for folks who like a little extra zip.
4-Ingredient Slow Cooker Pork Neck Bones
Servings: 4 to 6
Ingredients
3 to 4 pounds raw pork neck bones
1 packet dry onion soup mix, about 1 ounce
2 cups water
1 tablespoon seasoned salt
Directions
1. Rinse the raw pork neck bones if desired, then pat them dry with paper towels. Sprinkle the seasoned salt all over the neck bones.
2. Place the seasoned neck bones in the slow cooker. Sprinkle the dry onion soup mix evenly over the top, then pour in the water.
3. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the meat is very tender and pulling away from the bone.
4. Carefully transfer the neck bones to a serving dish and spoon some of the cooking broth over the top. Serve hot.
Variations & Tips
For extra flavor: If you have a few more minutes, brown the neck bones in a skillet before adding them to the slow cooker. It is not necessary, but it gives the broth a deeper color and a more roasted taste.
To make more gravy: Once the pork is done, pour the cooking liquid into a saucepan and simmer it a few minutes, or thicken it with a little cornstarch slurry if your family likes a true gravy over rice or potatoes.
Add a little country sweetness: A spoonful of barbecue sauce or a pinch of brown sugar can soften the savoriness and give the broth a gentle sweet-smoky note that goes well with pork.
Mind the salt: Onion soup mix and seasoned salt can both be fairly salty, so if you are salt-sensitive, start with less seasoned salt and adjust at the table instead of in the cooker.
Make it a full meal: Potatoes, carrots, or onions can be tucked in around the meat for the last few hours of cooking if you want supper all in one pot, though the simple four-ingredient version has an old-fashioned charm all its own.