Equipment
Ingredients
Pork and Aromatics
- 1500 g pork neck bones, cut into 5 cm pieces
- 1 yellow onion, diced
- 2 celery, diced stalks
- 1 green bell pepper, diced
- 4 garlic, minced cloves
- 15 ml vegetable oil
- 2400 ml water
- 15 ml apple cider vinegar
- 2 bay leaf
Seasoning Blend
- 12 g kosher salt
- 4 g black pepper, freshly cracked
- 6 g smoked paprika
- 6 g garlic powder
- 6 g onion powder
- 2 g dried thyme
- 1 g cayenne pepper
Pasta and Finishing
- 350 g elbow macaroni, dry
- 10 g flat-leaf parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
Only basic nutrition values are available for this recipe. More detailed nutrient data is incomplete.
- Calories
- 454 kcal
- Protein
- 35 g
- Carbohydrates
- 51 g
- Fat
- 11 g
- Fiber
- 4 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the onion, celery, and green bell pepper on a cutting board and dice them into 6 mm pieces using a chef's knife.
Mince the peeled garlic cloves finely on the cutting board.
Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and cayenne pepper in a small bowl to create the spice blend.
Rub 15 g of the spice blend evenly across all sides of the raw pork neck bones, setting aside the remaining seasoning blend for the simmering liquid.
Heat 15 ml of vegetable oil in a heavy-bottomed stockpot over medium-high heat at 180°C (356°F) and sear the pork neck bones using tongs in batches for 6 to 8 minutes until lightly browned on all exterior surfaces.
Transfer the seared neck bones briefly to a rimmed baking sheet, reduce heat to 160°C (320°F), add the diced onion, celery, and green bell pepper to the remaining rendered fat, and sauté with a wooden spoon for 4 minutes until tender and translucent.
Add the minced garlic to the vegetables and stir continuously for 1 minute until fragrant.
Pour in 2400 ml of water and 15 ml of apple cider vinegar, scraping the browned fond off the bottom of the stockpot with the wooden spoon.
Return the seared pork neck bones to the stockpot and stir in the reserved seasoning blend and two bay leaves.
Bring the liquid to a rapid boil over high heat at 100°C (212°F).
Skim any accumulated grey scum and excess rendered fat from the surface of the boiling broth using a fine-mesh skimmer or spoon.
Cover the pot tightly with its lid, lower the heat to maintain a gentle simmer at 90°C (194°F), and cook for 2 hours until the pork registers at least 90°C (194°F), well above the minimum safe temperature of 63°C (145°F), and shreds freely when pressed.
Use tongs to transfer the braised neck bones from the broth to the rimmed baking sheet, leaving the aromatic liquid gently simmering on low.
Using two forks, pull all edible meat away from the neck bones, carefully discarding all bone fragments, cartilage, and the bay leaves from the stockpot.
Increase heat under the stockpot to 100°C (212°F) to bring the broth to a steady boil, stir in 350 g of dry elbow macaroni with the wooden spoon, and cook uncovered for 9 to 11 minutes until the pasta is al dente and has absorbed most of the broth.
Fold the shredded pork back into the cooked macaroni and sauce over low heat at 85°C (185°F) for 2 minutes until heated through to an internal temperature of at least 74°C (165°F).
Remove the pot from the heat, let the dish rest uncovered for 5 minutes so the starch thickens the sauce into a rich glaze, and garnish with 10 g of finely chopped fresh parsley before serving.
Chef's Notes
- Searing the seasoned neck bones first creates fond on the base of the pot, unlocking deep caramelized flavors that enrich the entire stewing liquid.
- Cooking the dry elbow macaroni directly inside the strained pork broth allows the starches from the pasta to naturally thicken the cooking juices into a silky, savory glaze.
- Always sort through the pulled pork carefully with your fingers or two forks to discard any small loose bone fragments and gristle before adding the meat back to the pot.
- A small splash of apple cider vinegar balances the dense gelatin and rich pork fat without imparting a noticeable sour flavor.
Storage
Refrigerator: 4 days — Cool promptly and transfer to an airtight container within 2 hours of cooking. The pasta will absorb remaining liquid upon resting; stir in 30 to 60 ml of warm broth or water when reheating.
Freezer: 2 months — Freezing the fully assembled dish is not recommended because the cooked elbow macaroni softens and degrades texturally; cooked meat and broth can be frozen separately before adding pasta.
Reheating: Reheat leftovers in a covered saucepan over medium-low heat with 30 to 60 ml of water or stock, stirring frequently until steaming hot throughout and registering at least 74°C (165°F) on an instant-read thermometer.
Troubleshooting
Pasta absorbs too much broth and turns dry or clumpy
Cause: The broth reduced excessively during the long braise or the pasta was boiled past the al dente stage
Fix: Stir in 120 to 240 ml of warm water or low-sodium chicken stock over low heat until the sauce becomes loose and glossy again
Prevention: Keep the pot tightly covered during the meat braise and check that about 1200 to 1400 ml of broth remains before adding macaroni
Pork neck meat feels tough and resists shredding
Cause: The meat was undercooked or boiled at too rapid a boil rather than maintaining a gentle collagen-melting simmer
Fix: Return the bones to the simmering liquid and cook for an additional 20 to 30 minutes before pulling the meat and adding pasta
Prevention: Ensure heat remains low and maintain a steady 90°C (194°F) simmer for the full 2 hours
Broth and pasta taste flat or greasy
Cause: Excess rendered fat was not skimmed during the initial boil or insufficient acidity to cut richness
Fix: Stir in an additional 5 ml of apple cider vinegar and a pinch of kosher salt to brighten the savory profile
Prevention: Thoroughly skim rendered surface fat before the long simmer
Cultural Context
Pork neck bones and macaroni is an enduring Southern and African American soul food staple, born out of resourcefulness and culinary ingenuity that turned economical, bone-in cuts into deeply satisfying feasts. While traditionally prepared for Sunday family suppers, the dish frequently earns an honored place on Southern Thanksgiving tables alongside collard greens and cornbread. The collagen-rich neck bones yield a deeply savory broth that envelops everyday macaroni, creating a harmonious blend of tender meat and starch that embodies Southern home cooking.
