- 2 onions, roughly chopped
- 5 cloves garlic, roughly chopped
- 1 tablespoon distilled white vinegar
- 1/4 cup water
- 4 pounds pork neck bones
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- Preheat an oven to 375 degrees F (190 degrees C).
- Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
- Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.