How to cook pork backbone- Carolina style!

[@59prettywoman1]

I love pork backbones. I buy them at a local butcher shop that processes them. They cut there about 4 inches thick. So I love them baked with sauerkraut and onions. I season them with salt , pepper, Weber's Chicago Steak seasoning and granulated garlic powder . For the first time last weekend I baked them with onion, potatoes and carrots. I seasoned them with salt, pepper, granulated garlic powder and a little Tony's Creole seasoning. Backbone meat is the best and most tender part of the pig in my opinion. Enjoyed your video. I did have to turn my volume up twice as loud to hear you.

[@TrueGritAppalachianWays]

Ulanda L that sounds delicious! I love Tony’s creole as well! And thank you, I’m not sure what’s going on with the sound, I’m gonna work on that and figure something hopefully!

[@reneeratliff1937]

I am going to try your recipe...thanks from Tx

[@pmartin6759]

👍👍👍👍👍👍👍❤️❤️❤️❤️❤️❤️❤️❤️ as a young girl my mom would boil a big ol pot of backbones with a little salt and pepper. We would eat ours with yellow mustard yummmmmm! The smell of them cooking is the best....❤ we didn't have our own pigs but mama would buy a big load of them...

[@lucindasutt7365]

You are the 1st person i have heard mention eating Pig Backbone. They do look really marbled and tasty.

[@ThatKyGirl1]

Love ur channel! I’m originally from upstate sc but born in nc.. Watching ur videos makes me miss home so much bc I live in Ky now. I baked these 2 weeks ago but after I baked them, I threw on the grill with more bbq sauce for a few mins. I jus needed that smoky grilled goodness flavor, summer can’t get here fast enough!! Lol Thank u & God Bless u!

[@TrueGritAppalachianWays]

Thanks for watching! And yes I totally agree, summer can’t get here fast enough lol

[@darcusann]

I am from south central Louisiana and was looking for other ideas on how to cook pork back bone. Fortunately we do carry that in our local grocery stores. I’m going to try your recipe tonight! Looks and sounds delicious! The way we Cajuns normally cook this is in a brown roux based sauce. We call it a fricassee or a pork back bone stew. We add chopped up potatoes and carrots and also peeled whole boiled eggs. The gravy has sautéed onions and bell pepper in it and you cook the sauce down without the meat for at least one hour, to get the bitterness out. We brown our meat then add it to the sauce and let that cook until tender. Adding the potatoes eggs and carrots during the last few minutes of the cooking time. We love it!

[@TrueGritAppalachianWays]

Thanks for watching! I have never had backbone the Cajun way, that just sounds absolutely delicious, I’ll definitely be trying it!

[@deansurratt7936]

There are some good cooks in North Carolina! Men as well as women....the N.C. barbecue is the best i've ever tasted from anywhere!

[@venusearth6682]

I live in Texas, and my husband went and watched his friend from work, kill and chop up a hog. We have the whole spine/backbone and I’m watching videos to see how I should cook it. Thank you

[@simpsonfarms]

Love back bone - my mom used to boil it and pick the meat and make gravy with the broth. I use ole bay in my soup beans!! Yum!

[@QueenGoddessYume]

Asian markets sell pork backbone. They also use pork neckbone. Nothing goes to waste. Theres nothing as satisfying as gnawing on a bone!

[@TrueGritAppalachianWays]

I agree! Thanks for watching!

[@karenefrantz6819]

Enjoyed your video! My mother always cooked them in the pot with rice. Your bbq version is interesting to me. I have easy access to them since I live hardly a mile from Nahunta Pork Center. Thanks for your video.

[@TrueGritAppalachianWays]

Thanks for watching

[@Slumpy1969]

Backbone lard and old bay.you are the real deal.

[@TrueGritAppalachianWays]

Slumpy1969 thanks for watching! I enjoy the old fashioned way of cooking and love sharing with others!

[@Slumpy1969]

Crock pot with sower crout.whip up some taters 😁

[@ellenewhitecole7372]

How old did you keep the backs in the oven and on what temperature? Thanks

[@TrueGritAppalachianWays]

I keep them in the oven long enough for the sauce to start caramelizing and usually about 350-400 degrees. Just keep an eye on them. Thanks so much for watching!

[@NaturallyNC]

I thought you sounded like a local when I watched your gravy video! What part of NC are you in?

[@TrueGritAppalachianWays]

Naturally NC I’m in the foothills close to VA what about you? Thanks for the subscribe!

[@NaturallyNC]

True grit: Southern Cooking and Canning it sounds like we’re a little south of you. I’m in Davidson County & Jess is in Rowan County which is where my full time job is too. It excites the heck out of me to see so many people from NC here on KZbin!

[@RichHolman-sw1nn]

Dots say how long to cook them

[@aprilstar3819]

Thank you 😊

[@TrueGritAppalachianWays]

Welcome!

[@indianne9781]

I’m an old country gal, how the heck have I never heard of eating backbones before?? I’ve had (and loved) neck bones, but not backbones. Have to make a trip to my specialty butcher soon!

[@TrueGritAppalachianWays]

Back bone is one of my absolute favorites!

[@harrisharris9790]

I love backbone and rice sage black pepper

[@TrueGritAppalachianWays]

That does sound delicious 😋 thanks for watching!

[@aprilstar3819]

They do sell it at IGA

[@nancythigpen3714]

Can' t hear you !!!

[@TrueGritAppalachianWays]

This video is over 2 years old, I’ve much improved since then! Check out the channel!