How to cook smoked neck bones

Who doesn’t like smoked pork! Smoked neck bones are an especially flavorful piece of meat that also adds a ton of texture.

What makes this piece of meat so versatile is that there are several ways to cook it that will leave you with different results.

So how do you cook smoked neck bones correctly? The best method of cooking smoked neck bones is to cook them slowly in a cooking liquid, either salt water or broth. You can stew the neck bones in the oven, simmer them on the stove, or cook them in a pressure cooker.

In today’s article we will talk about what exactly neck bones are, how they are made, and the best ways to prepare and cook them.

We’ll also give you step-by-step instructions on how best to apply these different methods, regardless of the recipe or ratios. Ready to dive in?

What are the neck bones?

Neck bones, or also commonly called pork neck bones, are a type of pork cut that sits at the top of the pig’s spine and runs down to the shoulders (i.e., neck).

The neck bone is removed from the shoulders and is often broken into smaller pieces. Like many other cuts of pork, the neck bone is often smoked to add deep, smoky flavors.

The term “neck bones” applies strictly to pork and is not used for other types of meat. Cuts like this that come from beef are often called beef neck, and cuts of lamb are called rack of lamb or neck chops.

How are neck bones smoked?

Neck bones can be smoked in the same way as any other piece of meat. You can use any type of smoker depending on the size of the cut or batch.

There are also a wide variety of smoking woods that you can use to smoke your pork neck bones. One of our favorites are the apple smoking chips or the maple ones.

Both add a delicate, slightly sweet flavor that complements the natural saltiness of the pork bones.

The exact method you use to smoke your pork neck bones will depend on the smoking container you use, but in principle they all work the same.

The meat is placed inside a container on top of smoking wood, chunks or chips.

The wood ignites, creating smoke and sometimes even acting as a heat source that will help cook the meat. Different woods perform differently and some will smoke intensely while others only provide a light delicate smoke.

Are the smoked neck bones already cooked?

Smoked neck bones are technically cooked when they go through the smoking process.

They can usually be eaten as is when fresh , but the longer the meat ages, the tougher it becomes and ultimately a very unappetizing texture.

How to cook smoked neck bones

Unfortunately, smoked neck bones are not an extremely versatile cut of meat when it comes to different cooking methods.

A good rule of thumb when choosing a cooking method is to always make sure it is moist. By this we mean that you should always be able to include a liquid in the cooking process.

Pork, in general, can very easily overcook and become extremely tough and dry. With pork neck bones you want to avoid that entirely.

You can use any type of liquid in your cooking method, but we generally prefer flavored ones. You can use a type of pork, vegetable or even beef broth, you can use a mixture of liquids such as red wine or simply use salted water.

How to prepare smoked neck bones for cooking

There are a few steps you need to take before cooking pork neck bones, regardless of the method you choose. These steps will ensure a final dish with a wonderful and well-balanced flavor.

1. First of all, you have to wash the pork neck bones . This is simply to remove any impurities.
2. You can then season the smoked pork necks with a little salt , pepper, and other spices or dried herbs. Be careful not to over-salt the meat. Since pork is naturally salty and these bones have already been smoked, it’s easy to go overboard. We recommend seasoning at the end of the cooking process and simply adjusting the final flavor.
3. Next, brown the pork neck pieces over medium-high heat in a skillet to create a nicer, more attractive color and a nice caramelized flavor that will intensify during the long cooking process.
4. Once the meat is browned, you can set it aside and continue with the rest of the recipe. Typically, recipes begin by sautéing the vegetables, adding the browned pork neck bones, and then the liquid stock.
5. The last step of this process is the cooking method. There are many different methods you can follow, and they all require cooking time. Read on to learn about the different methods out there!

Cooking smoked neck bones in the oven

Cooking smoked neck bones in the oven is possibly the most popular and common way to cook them and use them in different recipes.

The biggest advantage of this method is the ease with which you can do it. You don’t have to go through excessive steps, you can just pop it in the oven for a few hours and forget about it, and it uses a few pieces of equipment that are easy to clean.

1. 1. Start by preheating the oven to 350°F. Line a baking or roasting tray with some baking paper or aluminum foil.
   2. Prepare the pork neck bones by washing, seasoning and browning them. Set them aside until you are going to use them.

1. To cook your pork neck bones in the oven, you first need to prepare the base on a stove. Sauté the vegetables, add the spices or flavorings, and lastly, add the browned bones. Make sure they are well incorporated into the base (vegetables and spices).
2. Add liquids, such as broth or water, and mix well to incorporate all the ingredients.
3. Finally, the baking part in the oven! Make sure the bones are completely covered in liquid. These bones need to cook for a couple of hours to be soft and tender, so they will definitely lose a lot of moisture.
4. Cover the baking or roasting pan with a lid or a sheet of aluminum foil and bake in the oven for about 4 hours, depending on the size of the pieces and the batch.

Tips for Grilling Smoked Pork Neck Bones

• Covering the bottom of the pan or roasting pan with aluminum foil will greatly benefit you. When you braise meat for hours, the juices and the meat itself tend to stick to the sides and bottom, drying out completely and becoming a chore to clean.
• A simple layer of aluminum foil will not only act as a non-stick surface, but it will also make cleaning the pan much easier, since you can remove it and throw it away.
• Do not overfill the tray with ingredients. This creates some problems during the cooking process. First, it creates a very uneven cooking surface of varying densities and thicknesses. This will cause some areas to be fully cooked, while others are still tough. The second problem is that your dish will take longer to cook if it’s full to the brim. Try instead to layer the pork neck bones in a single layer. This will promote uniform and faster cooking.
• Try to cook meat and vegetables in a cooking container that can be used on both the stove and in the oven. This way you will use much less equipment and therefore have less to clean up.
• Sauté the vegetables and spices in the same pan in which you browned the meat. This will add a ton of umami flavors that will just elevate your plate.

Cooking smoked neck bones on the stove

Perhaps the best method of cooking smoked neck bones on the stovetop is by cooking.

Boiling pork neck bones is straightforward; the pork neck bones and a liquid such as broth or broth are used to cook them for several hours.

1. First, wash, season and brown the pieces of meat . Set them aside until you are ready to use them. Next, fry the vegetables, spices, herbs and other aromatic elements.
2. Add the browned bones back to the pot, making sure to mix everything well. Finally, add the liquids until they cover the ingredients.
3. Bring the mixture to a boil , then lower the heat and let it simmer for 3-4 hours, depending on the size of your pieces and the batch. Be sure to stir every 30 minutes or so so the ingredients don’t stick to the bottom of the pot.

Tips for Simmering Smoked Pork Neck Bones:

• You should start cooking the mixture over low heat with a lid to prevent too much moisture (cooking liquid) from evaporating. As you near the end of the cooking process, you can remove the lid so that the liquid is reduced and the flavors are concentrated.
• Use a pot for as many passes as possible to help add additional flavors to the meat and increase the intensity of the smoke of the pork pieces.

Cooking Smoked Neck Bones in a Slow/Pressure Cooker

Our latest method uses a pressure cooker to slowly cook pork neck bones over a long period of time. Usually this method takes a bit longer; however, the wait is worth it.

Make sure you understand how a pressure cooker works, especially your specific one. It can be potentially dangerous kitchen equipment if you don’t close it properly, to allow steam to escape properly before opening it.

1. Brown the smoked pork neck bones in a skillet over medium-high heat on the stove . Remove the bones and place them directly in the pressure cooker.
2. Add the liquids, making sure they cover the bones , but that the entire mixture does not overfill the container (there is usually a max fill line). Place the lid on the stew, seal well, and set the timer for about 4 hours.
3. Depressurize the slow cooker and make sure all the steam has escaped before adding any additional ingredients. Replace the lid and set another timer for about 1-2 hours, depending on the current degree of doneness of the meat.
4. After the time has elapsed, carefully depressurize the slow cooker again and remove the mixture from the container.

Tips

• Be sure to release the steam inside before removing the lid . Use a wooden spoon to press the depressurization button.
• You can sauté the vegetables and spices before adding them to the pressure cooker , but they may overcook because there is no dry heat in the cooker.

How will these methods affect flavor and texture?

So all of these methods of cooking smoked pork neck bones will have similar effects on the meat, because they all follow the same cooking principles, being moist cooking methods.

All of these methods will leave the meat tender and completely mushy ; however, there will be minor differences in texture and flavor.

By roasting meat in the oven, you will generally have much tastier end results and a slightly drier, thicker end product, regardless of what ingredients you use.

This is largely because the oven uses dry heat to cook food, which is why it’s so important to cover the pan or baking dish and constantly add cooking liquid.

We love stewing our smoked pork neck bones as it releases a ton of flavors and the smokiness is dramatically intensified.

When it comes to boiling or cooking the bones on the stove, the flavor will generally be a bit more diluted and the final dish much moister.

Stovetop cooking can’t reach the same temperatures as oven cooking, which means less moisture evaporates.

You also often lose the smoky flavor due to all the moisture inside the pot.

This is a problem that can be easily solved by letting the mixture simmer for the last hour without a lid. This will reduce the liquid and concentrate its flavors, achieving a much thicker sauce and tender, soft meat.

The pressure cooker will leave you with an even moister recipe. It does not allow moisture to escape and therefore you will find it difficult to create a thicker and more intensely flavored dish.

Pressure cooking pork neck bones will leave you with incredibly tender meat with juicy flavors.