Saute onions in oil on medium-high heat until seared in a large, tall sauce pot.
Season necks with onion powder,salt, and sear on all sides over medium-high heat until the meat is uniformly golden dark brown all over (about 10-15 minutes.) Do not burn.
Add habaneros, fish sauce, paprika and onion powder. Fill with water until necks are completely submerged.
Boil then drop heat down to a low simmer. Simmer for 2-3 hours until meat is tender. Add water as needed.
When tender remove necks and allow to sit at room temperature until cool to the touch. With a fork scrape off the meat.
Reduce braising liquid until syrupy and add to shredded meat. Add only enough to flavor.