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Deboned Neckbones created on Napoleon's birthday- August 15th
Slow Cooked Pork served with Parmesan Cheese, peppers and onions on a French Roll or Buttered Croissant
Ingredients
- 3 pounds pork neck bones
- 3 cloves garlic, minced, or more to taste
- 1 teaspoon season salt
- 1 teaspoon dried thyme leaves
- 1 tablespoon cayanee peppe
- 1 drop of liquid smoke
- 1 bell pepper, seeded and cut intro strips
- 1 small onion, thinly sliced
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 4 French Rolls or Croissants
Directions
- Pat neckbones dry and place into a baking pan meaty side up. Sprinkle neckbones with garlic powder, pepper, season salt. Springle with Cayanee pepper to taste. Place neckbones in the broil section of the oven. Cook on broil until the neck bone is brown and sealed. Remove pan and turn over neckbone. Repeat seasoning and place in the oven. Pour juices in a cup and add a drop of liquid smoke and mix. Lightly brush smoke juice over the neckbones.
- Place the neck bones into a slow cooker. Sprinkle in the onion, garlic, and thyme leaves.
- Cover and cook on High until the meat is tender, about 4 hours.
- Let cool and debone neckbones. Place meat to the side. Sautee peppers and onions.
- Heat the butter and olive oil in a medium skillet over medium heat. Add the bell pepper, onion and salt. Cook until soft and golden, 7 to 8 minutes
- Add meat
- Sever with Parmesan Cheese in a French roll or Buttered Croissant
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 4 servings | |
| Calories 208 | |
| Calories from Fat 100 | 48% |
| Total Fat 11.38g | 14% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 815mg | 34% |
| Potassium 129mg | 4% |
| Total Carbs 22.83g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.84g | 1% |
| Protein 3.86g | 6% |
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