Pork neck bones are a fairly inexpensive cut of meat, but they contain quite a lot of flavor and are often used in Cajun cooking, whether served alone or with rice and other side dishes. Pork neck bones take on a more intense flavor when smoked, which is fairly easy to do in a standard sized slow cooker if you do not have to feed a large group. You can use smoked pork neck bones for making flavorful soup stock, or shred the meat and use it in sandwiches and cold salads.
Step 1
Place the wood chips in a small clean bucket and add enough cold water to fully cover them. Allow the wood chips to soak in the water for one hour.
Step 2
Drain the wood chips in a colander and lay them out on sheets of paper towels to absorb excess moisture for 10 minutes.
Step 3
Wrap the wood chips in a large sheet of parchment paper. Fold the edges of the parchment paper over to seal the wood chips, and place the wood chips in the bottom of the slow cooker with the folded side down.
Step 4
Make four small incisions in the top of the parchment paper with a sharp knife, evenly spaced over the surface. Each cut should be no more than one-inch in length.
Step 5
Place the pork neck bones on top of the parchment paper and add the water or stock.
Step 6
Cover the cooker and smoke the pork neck bones on low heat for 10 hours. Allow the bones to sit for 30 minutes after the smoking process.
Step 7
Remove the smoked pork neck bones from the slow cooker with a pair of heavy tongs and use them as desired.
Tips and Warnings
- If you prefer, you can use beer instead of water or stock for a slightly different flavor. You can use any type of beer, but lighter, lager-style beers are the most commonly used for smoking meat.
Things You'll Need
- 3 cups mesquite, hickory or cedar wood chips
- Small bucket
- Colander
- Paper towels
- Parchment paper
- Crock-pot
- Sharp knife
- 2 lbs. pork neck bones
- 1/4 cup water or stock of choice
- Heavy tongs
References
- "Pig: King of the Southern Table"; James Villas; 2010
- "Cajun Cuisine"; W. Thomas Angers; 1985
