Reviewer:

ALLY0479

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Coldwater, Mississippi, USA

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Reviewed: Aug. 30, 2009

I grew up eating NECK BONES my mother would make it into a Purlo(cook it with rice). My husband is from Calif and he claimed he did not like pork neck bones:) Soooo I got some put them in the crock pot then put bbq sause on them told him is was short ribs he nearly scraped the pot. Have never told him the truth:)

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7 users found this review helpful

Reviewer:

carolyn

Cooking Level: Intermediate

Home Town: Sumter, South Carolina, USA

Living In: Florence, South Carolina, USA

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Reviewed: Aug. 14, 2009

Could not find neck bones, so I used pork chops. It was good, but very watery. Next time less water, and I added more spices, it was too bland. But still good.

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5 users found this review helpful

Reviewer:

Chata Jamie

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

I really liked the flavor but there wasn't enough meat on the bones to make it worth the trouble. You need to be a picker of the bones to enjoy this one. I cooked mine for 6 hours and the meat still didn't fall off the bones. So I continued to cook them for 4 more hours (started it at 6:00am) and the meat was still clinging to the bones. As for what to serve it with: I made a brown gray and wide egg noodles with corn on the side. Like I said the flavor was awesome! Just too time consuming.

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10 users found this review helpful

Reviewer:

Momma to 2 and a pug =o)

Cooking Level: Expert

Home Town: Holden, Missouri, USA

Living In: Odessa, Missouri, USA

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Reviewed: Jun. 25, 2009

This sounds like a very good way to tenderize the neckbones so the meat falls away;, but what would you serve it with, my grandmother used to make us neckbones and pinto beans and this recipe is vey similar

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14 users found this review helpful