Preheat oven to 325° F.
In a Dutch oven over medium heat, cook bacon until fat is rendered and bacon is cooked through but not crisp, remove bacon and chop when cool. Add vegetable oil to the pan. Salt and pepper neck bones on all sides. Dredge neck bones in flour and add to rendered bacon fat and oil. Cook until neck bones are browned on all sides. Remove from pan.
Into the pot, add the onion, garlic, celery and mushrooms. Sauté for 3 minutes. Stir in the stock and diced tomatoes and cook for an additional 3 minutes. Add the pork bones and the reserved bacon back to the pot. Cover and place in the oven. Bake for 2 hours or until the meat falls off the bone. Remove from oven and allow to cool slightly.
Remove all fat and bones from the pot and tear the meat into bite-sized pieces. To serve, place Sweet Corn Cakes on a plate and top with a heaping portion of Soul Bones.
For Sweet Corn Cakes
In a medium mixing bowl, whisk together corn meal, salt and sugar. Slowly stir in 1 cup hot water just until combined. Cover and allow to rest for 15 minutes.
In a small mixing bowl, whisk together the egg, buttermilk and melted butter. Fold into the corn meal mixture. Mix flour and baking powder together. Fold into the batter.
Prepare a griddle or large sauté pan with non-stick cooking spray and place over medium-high heat until hot. Spoon batter onto the hot griddle, making 3-inch corn cakes. Cook until golden brown on each side turning only once.