Servings: 4 people
Calories: 290kcal
Ingredients
- 4 lbs Pork Neck bones
- 1 tablespoon olive oil
- ½ cup Cider vinegar
- 2 cups chicken stock
- ½ cup water
- 1 Yellow Onion chopped
- 2 medium carrots peeled and diced
- 4 garlic cloves diced
- ½ cup pickled vegetables jalapeño peppers, okra or cactus plus brine
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon Red pepper flakes
- 2 bay leaves
- 7 oz chipotle peppers plus sauce
Instructions
- Clean the neck bones by rinsing them with water
- Season the neck bones with salt and pepper.
- Pre-heat oven to 350 degrees F.
- Heat a dutch oven pot on medium heat. Add oil once pan is hot then brown the neck bones on all sides. Remove neck bones and set aside.
- Add onions, garlic, and carrots and saute for 2-3 minutes. Add half the spices (salt, pepper, paprika)
- Add stock, cider vinegar, water, bay leaves, red pepper flakes, pickled vegetables (plus a ¼ cup of the brine), the chipotle peppers with sauce, and the remaining spices. Mix well.
- Add the neck bones back to the pot. Bring to a boil then reduce to simmer and cover. Place in the oven and cook for 1 ½ hours.
Video
Notes
- I like my neck bones briny, so I added brine from the pickled vegetables
- For the pickled vegetables, I used a combination of pickled okra, pickled jalapeños, and pickled cactus since I had them all on hand. Pickling is easy, but all these are available in most mainstream grocery stores. I found all three in the pickle aisle at my local store. Choose just one or all three it’s up to you.
- Use your judgment on the chipotles. I only used half the can, but included all of the sauce. Don’t worry this dish is not spicy despite the chipotle peppers. The dish is balanced in flavor and the chipotle adds more smokiness than fire.
- Make sure you have a heavy lid. If not place a sheet of parchment paper over the pot before adding the lid.
- The rendered sauce makes a nice gravy. Make a slurry of starch (water + corn starch mixed in a bowl). Remove the neck bones then add the slurry to the pot and cook down into a thick gravy to serve with rice.
Nutrition
Calories: 290kcal | Carbohydrates: 22g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 2962mg | Potassium: 762mg | Fiber: 8g | Sugar: 9g | Vitamin A: 8776IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 3mg
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