Rinse the pork neckbones under cold water and pat dry
Season with salt, black pepper, garlic powder, onion powder, and paprika
Heat oil in a large pot or Dutch oven over medium-high heat
Brown the neckbones on all sides
Remove the neckbones and set aside
Add chopped onion, garlic, and any desired aromatics to the pot
Cook until softened
Return the neckbones to the pot
Add water or broth to cover the neckbones
Add bay leaves and any additional seasonings
Bring to a boil
Reduce heat to low
Cover and simmer until the meat is tender, about 2 to 3 hours
Stir occasionally and add more liquid if needed
Taste and adjust seasoning
Serve hot with the cooking liquid or gravy