How to Prepare Andrew Copley Neck Bones Puerto Rican

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, neck bones puerto rican. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Neck Bones Puerto Rican is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Neck Bones Puerto Rican is something that I’ve loved my entire life.

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

The ingredients needed to make Neck Bones Puerto Rican:

1. Take 4-5 pounds pork neck bones
2. Make ready 1/2 tsp Allspice
3. Take 1/2 tsp Cumin
4. Get 1/2 tsp Smoked Spanish Paprika
5. Prepare 3 Tbsp Olive Oil - Separated 2/1
6. Make ready 2 Bay Leaves
7. Make ready 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. Take 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. Take 1/4 Cup Pimento Stuffed Olives
14. Get 1/4 Cup Capers +/-
15. Make ready 1 tsp +/- Salt
16. Get 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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