Neck Bones Puerto Rican
Neck Bones Puerto Rican

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, neck bones puerto rican. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Dust both sides of Neck Bones. When finished, place in bottom of slow cooker on top of Bay Leaves. Puerto rican style neck bones recipe.

Neck Bones Puerto Rican is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Neck Bones Puerto Rican is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook neck bones puerto rican using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Neck Bones Puerto Rican:
  1. Take 4-5 pounds pork neck bones
  2. Take 1/2 tsp Allspice
  3. Make ready 1/2 tsp Cumin
  4. Take 1/2 tsp Smoked Spanish Paprika
  5. Make ready 3 Tbsp Olive Oil - Separated 2/1
  6. Prepare 2 Bay Leaves
  7. Get 3 Tbsp Sofrito (can be store bought or homemade)
  8. Take 1 Tbsp +/- Fresh Garlic
  9. Take 1 medium Onion halved in rings
  10. Make ready 1 packet Sazon seasoning with Culantro and Achiote
  11. Make ready 1-8 oz can Tomato Sauce
  12. Take 2 Tbsp Red Wine Vinegar
  13. Prepare 1/4 Cup Pimento Stuffed Olives
  14. Make ready 1/4 Cup Capers +/-
  15. Take 1 tsp +/- Salt
  16. Get 1 tso +/- Black Pepper

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Instructions to make Neck Bones Puerto Rican:
  1. Combine Allspice, Cumin and Paprika. Dust both sides of Neck Bones.
  2. In 1 Tbsp of Olive Oil, brown Neck Bones on both sides. When finished, place in bottom of slow cooker on top of Bay Leaves. Add Red Wine Vinegar.
  3. In 2 Tbsp Olive Oil, sautee Sofrito until oils release and are fragrant. Halfway through, add the Onions and Garlic taking care not to burn the garlic.
  4. Add the Sazon packet and Tomato Sauce to the Sofrito mixture and stir to combine.
  5. At the end of the sautee, add Salt and Pepper
  6. Pour mixture over the top of the browned Neck Bones.
  7. Put Olives and Capers on top of Sofrito mixture and sprinkle Oregano on top.
  8. Set slow cooker to low for 6 hrs.
  9. Neck Bones should be easily removed at serving time.

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