How to Cook Perfect Neck Bones Puerto Rican

Neck Bones Puerto Rican.

You can have Neck Bones Puerto Rican using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Neck Bones Puerto Rican

1. Prepare 4-5 pounds of pork neck bones.
2. Prepare 1/2 tsp of Allspice.
3. You need 1/2 tsp of Cumin.
4. Prepare 1/2 tsp of Smoked Spanish Paprika.
5. You need 3 Tbsp of Olive Oil - Separated 2/1.
6. It's 2 of Bay Leaves.
7. You need 3 Tbsp of Sofrito (can be store bought or homemade).
8. It's 1 Tbsp of +/- Fresh Garlic.
9. Prepare 1 of medium Onion halved in rings.
10. It's 1 packet of Sazon seasoning with Culantro and Achiote.
11. It's 1-8 oz of can Tomato Sauce.
12. Prepare 2 Tbsp of Red Wine Vinegar.
13. You need 1/4 Cup of Pimento Stuffed Olives.
14. You need 1/4 Cup of Capers +/-.
15. It's 1 tsp of +/- Salt.
16. Prepare 1 of tso +/- Black Pepper.

Neck Bones Puerto Rican instructions

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..