Pork Neckbones In A Slow Cooker Food

SLOW COOKER NECK BONES & POTATOES

Steps:

• Make sure that you clean the neck bones before anything else ( don't skip out on this step!)
• Now toss all of the neck bones into the slow cooker.
• Sprinkle in the seasoning salt, black pepper, garlic powder, and onions powder.
• Now sprinkle in the gravy packets, and toss in those sliced onions.
• Pour in the vegetable broth.
• Toss in the potatoes, then top the slow cooker with the lid.
• Let cook for 6 hours on high.
• Serve and enjoy with your favorite vegetable.

SLOW COOKER PORK ROAST

Steps:

• Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
• Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
• Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
• Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
• Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
• Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
• While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
• Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

PORK NECK BONES

Steps:

• Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
• Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
• Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.

BLACK EYED PEAS WITH SMOKED NECKBONES IN CROCKPOT

Steps:

• 1. Add black eyed peas, neck bones, chopped onion, garlic and herbs to the crock pot. Season lightly with seasoning salt onion powder and black pepper.
• 2. Fill pot almost to the top and turn crock pot on high and cook for 8-10 hours
• 3. Remove meat from neck bones and discard bones.
• 4. When peas are done add Worcestershire sauce taste and season to taste.
• 5. Serve with rice and cornbread

CROCKPOT SMOKED NECKBONES

Steps:

• 1. Rinse neckbones put them in crockpot. Then sprinkle your dry seasonings over the neckbones.Next mix the Worcestershire sauce,liquid smoke seasoning ,soy sauce and french onion soup in a bowl altogether, then pour over neckbones. Cover with lid and cook on low for 10 hrs. When done meat will be tender and fall off the bone. The seasonings will be saturated through and through. Enjoy.

SLOW ROASTED PORK NECK

Steps:

• Preheat oven to 130°C.
• In a small bowl mix together oil, sage, garlic and tomato paste. With a knife, make small incisions into the pork. Rub in mixture and season well.
• Lay prosciutto on the chopping board. Place pork on top, and fold over so the pieces of prosciutto wrap around the pork. Tie and secure with kitchen string.
• Heat a medium sized heavy based baking dish onto the heat. Add pork and cook, turning, until browned. Add white wine and let sizzle. Add stock and cover tightly with foil.
• Bake for 3 1/2 to 4 hours or until tender, checking that liquid isn't evaporating too quickly.