Neck Bones Puerto Rican
Neck Bones Puerto Rican

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, neck bones puerto rican. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Neck Bones Puerto Rican is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Neck Bones Puerto Rican is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first 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. Prepare 1/2 tsp Allspice
  3. Make ready 1/2 tsp Cumin
  4. Take 1/2 tsp Smoked Spanish Paprika
  5. Get 3 Tbsp Olive Oil - Separated 2/1
  6. Get 2 Bay Leaves
  7. Take 3 Tbsp Sofrito (can be store bought or homemade)
  8. Make ready 1 Tbsp +/- Fresh Garlic
  9. Make ready 1 medium Onion halved in rings
  10. Prepare 1 packet Sazon seasoning with Culantro and Achiote
  11. Get 1-8 oz can Tomato Sauce
  12. Get 2 Tbsp Red Wine Vinegar
  13. Make ready 1/4 Cup Pimento Stuffed Olives
  14. Prepare 1/4 Cup Capers +/-
  15. Prepare 1 tsp +/- Salt
  16. Take 1 tso +/- Black Pepper
Steps 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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