20-Minute Smoked Neck Bones with Gravy
Smoked pork neck bones braised low and slow in a savory gravy—tender meat falling off the bone in under 20 minutes. Southern comfort that tastes like it simmered for hours.
- Total time
- 18 min
- Servings
- 4
- Calories
- 420
- Protein
- 48g
Ingredients
- 2 lbs smoked pork neck bones
- 2 cups beef broth
- 1 medium yellow onion, diced
- 2 tbsp all-purpose flour
- 1 tsp smoked paprika
- 1 whole bay leaf
Instructions
- 1
Heat 1 tbsp neutral oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add neck bones skin-side down in a single layer. Sear without moving 3 minutes until golden.
- 3
Flip bones. Add diced onion around them, cook 2 minutes until onion softens slightly.
- 4
Sprinkle flour and smoked paprika over the bones. Stir to coat, cook 1 minute until fragrant.
- 5
Pour beef broth around (not over) the bones. Drop in bay leaf. Reduce heat to low, cover, simmer 12 minutes.
- 6
Uncover. Meat should pull from bone with a fork. Season with salt and pepper. Serve hot with the gravy.
Tools you’ll need
- 12-inch cast iron skillet or heavy-bottomed skillet
- lid or foil to cover
- fork
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