Neck Bones Puerto Rican
Neck Bones Puerto Rican

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, neck bones puerto rican. It is one of my favorites. For mine, I will make it a bit unique. This will be really 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 favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Neck Bones Puerto Rican is something which I have loved my whole life.

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

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