Are you ready to elevate your dinner game with a dish that’s both mouthwatering and incredibly easy to prepare? Dive into the world of savory flavors with our Pressure Cooker Barbecue Pork Neck Bones! This American classic is not just a meal; it’s an experience that will have your taste buds dancing with joy. With just 10 minutes of prep and 45 minutes of cooking, you can serve up tender, fall-off-the-bone pork neck bones smothered in rich barbecue sauce that will leave your family and friends begging for seconds. Get ready to impress with a dish that combines simplicity and deliciousness in every bite!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs pork neck bones
- 1 cup barbecue sauce
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
Instructions
- Begin by gathering all your ingredients: 2 lbs of pork neck bones, 1 cup of barbecue sauce, 1 cup of chicken broth, 1 chopped onion, 2 minced cloves of garlic, and 1 tablespoon of Worcestershire sauce.
- Rinse the pork neck bones under cold water to remove any impurities. Pat them dry with paper towels and set aside.
- Turn on your pressure cooker and select the sauté function. Add a small amount of oil to the pot and allow it to heat up.
- Add the chopped onion to the pot and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
- Add the pork neck bones to the pot, stirring to combine them with the onion and garlic mixture.
- Pour in the chicken broth, ensuring that the pork neck bones are mostly submerged. This will help them cook evenly and stay moist.
- In a separate bowl, mix the barbecue sauce with the Worcestershire sauce. Pour this mixture over the pork neck bones, coating them thoroughly.
- Close the lid of the pressure cooker securely, ensuring the steam release valve is set to the sealing position.
- Set the pressure cooker to cook on high pressure for 45 minutes. If your pressure cooker has a manual setting, use that to adjust the time.
- Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. After that, carefully switch the steam release valve to the venting position to release any remaining pressure.
- Open the lid of the pressure cooker and check the pork neck bones for tenderness. They should be fork-tender and easily falling off the bone.
- If desired, you can remove the pork neck bones and place them under a broiler for a few minutes to caramelize the barbecue sauce for added flavor.
- Serve the barbecue pork neck bones hot, garnished with your choice of fresh herbs or additional barbecue sauce, alongside your favorite sides.
Tips
- Choose Quality Meat: For the best flavor, opt for fresh pork neck bones from your local butcher or grocery store. Look for bones with a good amount of meat on them for a richer taste.
- Sauté for Flavor: Don’t skip the sautéing step! Cooking the onions and garlic first adds a depth of flavor that enhances the overall dish.
- Adjust the Sauce: Feel free to customize the barbecue sauce to your liking. Whether you prefer sweet, tangy, or spicy, choose a sauce that suits your palate for a personalized touch.
- Natural Pressure Release: Allowing the pressure to release naturally for 10 minutes helps retain moisture and tenderness in the meat. Patience pays off!
- Broil for Extra Crispiness: If you love that caramelized texture, pop the cooked neck bones under the broiler for a few minutes after pressure cooking. This will give them a delicious, crispy finish.
- Serve with Sides: Pair your barbecue pork neck bones with classic sides like coleslaw, cornbread, or baked beans for a complete and satisfying meal.
- Store Leftovers Wisely: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. They also freeze well for up to 3 months—perfect for a quick meal later!
Nutrition Facts
Calories: 496kcal
Carbohydrates: 0g
Protein: 31g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 120mg
