Cajun Pork Neck Bones are a delicious option for slow cooking recipes, with great near to bone portions of meat, and delicious taste you can’t find in any other place in the hog.

When you slowly cook the Pork Neck Bones you get tender pieces of meat as well as all the flavor in its bones, reason why a lot of comfort food recipes use this particular ingredient. The bone marrow adds a great health factor to dishes made with neck bones.

The meat / bone ratio in this product is around 50%-50%, so you literally get as much bones as you get meat. It has around 24 grams of protein per portion and is rich in calcium, iron, magnesium and potassium.

Cajun Pork Neck Bones are free of hormones, antibiotics, steroids and with a rich and natural diet, the pork is raised from Rare Heritage breeds, including Red Wattle, Mulefoot and Large Black.

6 servings / 1 hour / easy


  • 4 lbs Pork neck bones – Purchase Here
  • 1 cup chopped white onion – Purchase Here
  • 2 celery stalks, chopped
  • 1 cup sliced carrots – Purchase Here
  • 1 cup chopped potatoes – Purchase Here
  • 1 cup roughly chopped bell pepper
  • 4 cups chicken stock
  • 1 head garlic (whole) – Purchase Here
  • Tablespoons thyme
  • Tablespoons oregano
  • 2 bay leaves
  • 2 tablespoons black pepper
  • 1 tablespoons water
  • Olive oil
  • Butter – Purchase Here


  • 2 tablespoons black pepper
  • 2 tablespoons garlic powder
  • 1 tablespoons onion powder
  • 1 tablespoons sage
  • 2 tablespoons cayenne pepper (ground)
  • 2 tablespoons corn starch
  • Salt to taste


  • Preheat oven to 400°F / 200 °C.
  • Cut the top of the garlic head, cover with foil paper but leave the top exposed.
  • Sprinkle olive oil over the exposed head (be sure that every clove gets a portion of oil).
  • Bake for 30 minutes.
  • Meanwhile, mix the seasoning in a small bowl.
  • Season the pork neck.
  • Heat a frying pan to high heat and sear the pork necks.
  • Remove the pork necks and reserve.
  • Add oil to the frying pan and Saute the onions.
  • Remove the garlic from the oven and reduce temperature to 200°F / 95°C.
  • With a kitchen cloth, wrap the foil paper and squeeze the garlic into the frying pan.
  • Add butter and incorporate the garlic with the onions.
  • Mix in the celery and bell peppers and cook for 5 more minutes.
  • Add the remaining spices and cook for 1 more minute.
  • Transfer the containing vegetables to a big cooking pot (you can use a slow cooker pot in low temperature if you prefer).
  • Add the pork neck and the stock.
  • Bake for 2 hours.
  • Remove from oven.

TIP: Serve Cajun Pork Neck Bones with rice.