When a holiday weekend rolls around and the house fills with folks drifting in and out of the kitchen, this kind of slow cooker supper is a blessing. Smoked pork neck bones turn humble pantry staples into a rich, deep pot of comfort with hardly any fuss at all, and that old-fashioned, economical style of cooking has long had a place at Midwestern tables. It is the sort of meal you set up early, let it burble away while the day unfolds, and then serve up with a ladle and plenty of napkins.
This dish is especially good with buttery mashed potatoes, steamed white rice, or thick slices of cornbread to catch every bit of the savory broth. For a Labor Day spread, I like to add green beans, braised cabbage, or a simple cucumber-and-onion salad so the plate has something fresh alongside all that smoky richness.
5-Ingredient Slow Cooker Labor Day Delight
Servings: 6
Ingredients
3 pounds smoked pork neck bones
1 large yellow onion, sliced
3 cups low-sodium chicken broth
2 tablespoons Worcestershire sauce
1/2 teaspoon black pepper
Directions
1. Spread the sliced onion across the bottom of a slow cooker, then arrange the smoked pork neck bones on top.
2. Pour in the chicken broth, drizzle over the Worcestershire sauce, and sprinkle with black pepper.
3. Cover and cook on low for 7 to 8 hours, or until the meat is very tender and pulling away from the bones.
4. Carefully remove the neck bones, pull the meat from the bones, discard the bones, and return the meat to the cooker. Stir it gently into the broth and onions before serving.
Variations & Tips
Add a little heat: If your crowd likes a touch of spice, add a pinch of red pepper flakes or a few dashes of hot sauce with the broth. It wakes up the smoky flavor without changing the simple nature of the dish.
Make it a full meal: Tuck in a few peeled potatoes or a couple handfuls of green beans during the last 2 hours of cooking. That way, the side dish cooks right along with the meat, which is mighty handy on a busy holiday.
Watch the salt: Smoked neck bones can vary quite a bit in saltiness, so it is wise to use low-sodium broth and taste the finished broth before adding any extra salt. Many times, it needs none at all.
Skim for a lighter broth: If you want a cleaner, lighter finish, use a large spoon to skim some rendered fat from the top before serving. You will still have plenty of rich flavor, just with a less heavy spoonful.
Best serving idea: This meat is especially good spooned over rice, mashed potatoes, or buttered noodles, where all that smoky broth can soak in. Leftovers also reheat beautifully the next day, which makes this one of those practical old recipes worth keeping close.