Best Smart Alec Pork Neck Bones Spaghetti Pressure Cooker Style Recipes

SMART ALEC PORK NECK BONES SPAGHETTI - PRESSURE COOKER STYLE

Steps:

• Place neck bones and water in pressure cooker and after it starts steaming, cook for 30 minutes. This cooking method is used to remove fat from the neck bones.
• You can also boil the neck bones in a pot for 90 minutes.
• Remove the liquid from the neck bones in the cooker; replace liquid with the spaghetti sauce.
• Bring to a simmer stirring often, so the neck bones or sauce won't stick to the bottom.
• Simmer for about 15 minutes to heat up the sauce.
• Serve with cooked pasta sprinkled with cheese.
• NOTE: If you serve this to your guests, warn them before hand that this dish is so good it'll curl their toes and make them speechless for a while.
• I felt like I was in heaven while eating it. LOL.
• TIP: Put the stock from cooking the neck bones in the refrigerator. The next day, remove the solid fat from the top and use it to make soup, Jambalaya, or Dirty Rice.

PRESSURE COOKER BBQ PULLED PORK

Steps:

• Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
• Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.

SOUTHERN-STYLE NECK BONES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
• Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

MAORI BOIL-UP WITH DOUGHBOYS (DUMPLINGS)

Steps:

• Add stock, water and pork to pot, bring to a boil then cover and simmer for an hour.
• Soak watercress in cold water for 10 minutes. (This removes bitterness) Squeeze out moisture and break into pieces. Set aside.
• Add kumara, onion, green onion and tomatoes to stock and simmer for 15 minutes.
• Remove pork and chop into pieces. Return meat to stock and boil for 5 minutes. Add salt and watercress and simmer for 15 minutes.
• Meanwhile make the doughboys. Cut butter into dry ingredients until it resembles coarse cornmeal. Stir in enough milk to make a stiff, slightly sticky dough.
• Drop either teaspoon or tablespoon sized amounts of the doughboy mixture into the the boiling pot, cover and cook for about 10-15 minutes. Don't lift lid while cooking. Larger doughboys will take a bit longer.
• Serve with a garnish of chopped cilantro.