RECIPES USING PORK NECK BONES RECIPES

Steps:

• Combine the garlic powder, onion powder, cayenne pepper, sage, nutmeg, seasoned salt, salt, and pepper in a small bowl. Rub 3/4 of this mixture into the pork neck bones; set the neck bones and remaining seasoning aside.
• Heat the olive oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the neck bones; reduce heat to low, and cover. Cook, stirring occasionally, for 1 hour, adding water as needed to keep the meat and vegetables from scorching.
• Meanwhile, place the lima beans into a large pot and pour in 8 cups of water; bring to a boil over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
• After the beans have stood for 1 hour, drain and rinse. Return the beans to the pot, and pour in 2 cups of water. Bring to a boil over high heat, then stir in the pork and vegetables, and the remaining spice mixture. Reduce heat, cover, and simmer until the lima beans are tender, and the pork is falling off the bones, about 30 minutes.

Steps:

• Wash the neck bones under cold running water.
• Trim away any gristle, small bones, or fat that you can see.
• Place washed neck bones in a large size sauce pot.
• Add red pepper flakes.
• Add salt
• Add black pepper.
• Add diced onions.
• Cover with about 2 inches of water.
• Place pot over medium-high heat on your stove top.
• Bring to a boil, and let boil about 15 minutes. Skim off any foam if it forms, discard.
• Reduce heat to medium simmer.
• Cover the pot, let cook until meat is tender. About 1 to 1½ hours.
• Neck bones are done when meat reaches the fall off the bone stage.
• Remove the cooked neck bones from liquid, cover, set aside.
• Measure out 1 cup of liquid to make gravy, if desired.
• To Make Gravy: