Neck Bones Puerto Rican.
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, neck bones puerto rican. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Neck Bones Puerto Rican is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Neck Bones Puerto Rican is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have 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:
- Make ready 4-5 pounds of pork neck bones.
- Get 1/2 tsp of Allspice.
- Make ready 1/2 tsp of Cumin.
- Take 1/2 tsp of Smoked Spanish Paprika.
- Make ready 3 Tbsp of Olive Oil – Separated 2/1.
- Take 2 of Bay Leaves.
- Get 3 Tbsp of Sofrito (can be store bought or homemade).
- Take 1 Tbsp of +/- Fresh Garlic.
- Make ready 1 of medium Onion halved in rings.
- Take 1 packet of Sazon seasoning with Culantro and Achiote.
- Make ready 1-8 oz of can Tomato Sauce.
- Make ready 2 Tbsp of Red Wine Vinegar.
- Take 1/4 Cup of Pimento Stuffed Olives.
- Make ready 1/4 Cup of Capers +/-.
- Make ready 1 tsp of +/- Salt.
- Get 1 of tso +/- Black Pepper.
Instructions to make Neck Bones Puerto Rican:
- Combine Allspice, Cumin and Paprika. Dust both sides of Neck Bones..
- 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..
- 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..
- Add the Sazon packet and Tomato Sauce to the Sofrito mixture and stir to combine..
- At the end of the sautee, add Salt and Pepper.
- Pour mixture over the top of the browned Neck Bones..
- Put Olives and Capers on top of Sofrito mixture and sprinkle Oregano on top..
- Set slow cooker to low for 6 hrs..
- Neck Bones should be easily removed at serving time..
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