Southern-Style Pork Neck Bones with Buttermilk Mashed Potatoes

Directions:

Southern-Style Pork Neck Bones:
Wash neck bones well under cold running water. Trim away any excess fat, gristle or small bones. Place neck bones in Dutch oven or large saucepan.

Add onion, salt, pepper, chili flakes and bay leaves. Pour in enough cold water to cover neck bones. Bring to boil over medium-high heat, skimming off foam.

Reduce heat to medium-low; cover and cook for 1 to 1 1/2 hours or until meat is tender and falls off the bone. Remove meat and bones from broth. Let cool; shred meat from bone. Skim fat from cooking liquid. Reserve 1 1/3 cups cooking liquid. (Reserve remaining cooking liquid for another use.)

Melt butter in skillet set over medium heat; sprinkle flour over top. Cook, stirring, for 3 minutes. Slowly whisk in reserved cooking liquid until smooth. Bring to boil, whisking constantly. Cook, stirring constantly, for 3 to 5 minutes or until thickened. Return shredded meat to pan; cook for about 2 minutes or until warmed through. Stir in parsley.

Buttermilk Mashed Potatoes:
Meanwhile, in large pot of cold salted water, bring potatoes to boil. Reduce heat; cover and simmer for 15 to 20 minutes or until fork-tender. Drain potatoes and return to pan. Add butter and buttermilk; mash until smooth, adding more buttermilk, if desired. Season with salt and pepper. Serve with shredded pork and gravy.

Tips: Use remaining cooking liquid for soups, stocks and gravies.
Serve with hot pepper sauce, if desired, for a spicier dish.