Spicy Southern Style Braised Pork Neckbones

Prep time: 30 mins | Cooking time: 2 hours 30 mins

Ingredients:

• 1 bag Skylark Pork Neckbones, thawed (2 lbs.)

• 1 Southern seasoning blend (recipe below)

• 2 Tbsp. olive oil

• 1 cup onion, diced

• ¼ cup celery, diced

• 1 cup carrots, diced

• 2 cups potatoes, diced

• 4 cups vegetable stock

• 1 bay leaf

• 1 habanero pepper (optional)

• 2 Tbsp. water, for cornstarch slurry

• 1 Tbsp. cornstarch, for cornstarch slurry

Southern seasoning blend:

• 1 Tbsp. Kosher salt

• 1 Tbsp. black pepper ground

• 1 Tbsp. paprika

• 2 tsp. garlic powder

• 2 tsp. onion powder

• ½ tsp. cayenne pepper

• ½ tsp. dried sage

• ½ tsp. dried thyme

• ½ tsp. dried oregano

Instructions:

1. Preheat oven to 300°F. Combine southern seasonings in a medium mixing bowl. Remove pork neckbones from packaging. Place on paper towels and blot dry. Add pork neckbones to the seasoning blend and toss to coat evenly.

2. Heat a Dutch oven over medium-high heat. Add olive oil, then add the seasoned pork neckbones. Brown pork neckbones on all sides, 4–5 minutes total. Add onions and garlic. Sauté 2–3 minutes, stirring occasionally. Add celery, carrots, potatoes, and vegetable stock. Stir in the remaining seasoning blend, bay leaf, and optional habanero pepper.

3. In a small bowl, mix water and cornstarch to form a slurry; add to the Dutch oven and stir to combine. Cover the Dutch oven with a lid and transfer to the preheated oven. Braise for 2½ hours, until pork is tender. Serve immediately, or cool, refrigerate, and reheat for future service.