Neckbones for the Crock Pot
Slow-cooked to perfection, this "Neckbones for the Crock Pot" recipe is a soul-soothing dish that combines tender, flavorful pork neckbones with a medley of aromatic vegetables and herbs. Featuring a rich blend of onion, garlic, celery, and carrot, simmered in chicken broth with a touch of apple cider vinegar for balance, this dish is brimming with comforting, home-cooked goodness. Seasoned with paprika, thyme, and a single bay leaf, its deep, savory flavors develop as the neckbones become fall-off-the-bone tender after hours of slow cooking. Ideal for a hearty dinner, this easy crock pot recipe promises minimal prep time and maximum flavor, making it perfect for busy weeknights or a cozy weekend meal. Serve with the vegetables and broth for a satisfying plate that warms both heart and soul. Keywords: pork neckbones, crock pot recipe, slow-cooked, tender, comfort food.
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Recipe Information
Ingredients
- 2 pounds pork neckbones
- 1 piece large onion, sliced
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, chopped
- 1 large piece carrot, peeled and chopped
- 2 cups chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 leaf bay leaf
- 2 tablespoons olive oil
Instructions
Rinse the pork neckbones under cold water and pat them dry with paper towels.
Season the neckbones with salt, black pepper, and paprika on all sides.
In a large skillet, heat the olive oil over medium-high heat. Brown the neckbones on all sides for about 2-3 minutes per side. This step is optional but adds extra flavor.
Place the browned neckbones into the crock pot.
Add the sliced onion, minced garlic, chopped celery, and carrot to the crock pot on top of the neckbones.
Pour the chicken broth and apple cider vinegar over everything in the crock pot.
Sprinkle the dried thyme and add the bay leaf to the crock pot.
Cover the crock pot with its lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours, until the neckbones are tender and falling off the bone.
Once cooked, carefully remove the neckbones and vegetables from the crock pot. Discard the bay leaf.
Serve the neckbones hot with the cooked vegetables and some of the broth as a gravy on the side.
Nutrition Facts
Calories |
2691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4280 mg | 186% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.4 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3059 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
