Slow Cooker Neck Bones And Potatoes
20m prep 6h cook 6h ready
Tender pork neck bones and potatoes slow-cooked in a savory gravy. A comforting soul food dish with minimal effort.
Ingredients
- 1.36 kg fresh pork neck bones
- 14.8 ml seasoning salt
- 9.86 ml garlic powder
- 9.86 ml onion powder
- 7.39 ml coarse black pepper
- 2 brown gravy mix
- 1.5 large yellow onions sliced
- 710 ml vegetable broth
- 5 medium russet potatoes peeled and cut into large pieces
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 35.4 mg
- Iron: 1.48 mg
- Magnesium: 35.8 mg
- Phosphorus: 90.3 mg
- Potassium: 601 mg
- Zinc: 0.55 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1.36 kg fresh pork neck bones
- 14.8 ml seasoning salt
- 9.86 ml garlic powder
- 9.86 ml onion powder
- 7.39 ml coarse black pepper
- 2 brown gravy mix
- 710 ml vegetable broth
Prepare
- Slice 1.5 large yellow onions
- 5 medium russet potatoes, peeled and cut into large pieces
Let's Cook
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Step 1.
Clean the 3 pounds fresh pork neck bones thoroughly under cold running water, removing any bone fragments or impurities. Pat them dry with paper towels.
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Step 2.
Place the cleaned neck bones into a 6-quart slow cooker. Sprinkle evenly with 1 tablespoon seasoning salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 1½ teaspoons coarse black pepper. Then sprinkle both packets of brown gravy mix over the top.
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Step 3.
Add the sliced 1½ large yellow onions to the slow cooker and stir everything together until the neck bones are evenly coated with the seasonings and gravy mix.
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Step 4.
Pour 3 cups vegetable broth into the slow cooker, then add the peeled and cut 5 medium russet potatoes. Stir gently to combine, ensuring the potatoes are submerged in the liquid.
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Step 5.
Cover the slow cooker and cook on high for 6 hours, until the neck bones are tender and the meat is falling off the bone. Serve hot with Soulful Cabbage and Collard Greens or your preferred vegetable side.
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