Spicy Pork Neck Bones with Smoked Turkey Necks

Start by introducing the dish: smoked turkey neck and pork neck bones.

Prepare 8 pounds of pork neck bones (2 packs of 4 pounds each) and 1.5 pounds of smoked turkey necks.

Chop 2 large onions and prepare 1 can of diced tomatoes and 2 roma tomatoes.

Peel and prepare russet potatoes (optional: sweet potatoes or yuca can be used).

Add Cajun seasoning and a small amount of Louisiana crawfish shrimp crab boil for flavor.

Optionally, you can cook in chicken broth or use chicken bouillon for added flavor.

Add 28 ounces of chicken broth to the pot.

Put a lid on the pot and set to boil for about 2.5 hours at 225 degrees.

After 30 minutes, check the pot and add more seasoning if needed, including roasted garlic herb seasoning, oxtail and stew seasoning, and a few bay leaves.

After 2 hours of cooking, check the tenderness of the meat; it should be soft and falling off the bone.

Decide against adding potatoes at this stage to avoid overcooking the meat, but note that they can be added around the 1 hour and 45 minute mark if desired.

Equipment Needed

Spice Level:

Allergens