Neck Bones Puerto Rican

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, neck bones puerto rican. It is one of my favorites food recipes. This time, I am going to make it a 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 enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Neck Bones Puerto Rican is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. 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:
  1. Make ready 4-5 pounds pork neck bones
  2. Make ready 12 tsp Allspice
  3. Prepare 12 tsp Cumin
  4. Prepare 12 tsp Smoked Spanish Paprika
  5. Take 3 Tbsp Olive Oil - Separated 21
  6. Prepare 2 Bay Leaves
  7. Prepare 3 Tbsp Sofrito (can be store bought or homemade)
  8. Get 1 Tbsp +/- Fresh Garlic
  9. Take 1 medium Onion halved in rings
  10. Get 1 packet Sazon seasoning with Culantro and Achiote
  11. Make ready 1-8 oz can Tomato Sauce
  12. Prepare 2 Tbsp Red Wine Vinegar
  13. Take 14 Cup Pimento Stuffed Olives
  14. Prepare 14 Cup Capers +/-
  15. Make ready 1 tsp +/- Salt
  16. Make ready 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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