Smart Alec Pork Neck Bones Spaghetti Pressure Cooker Style
Transform your weeknight pasta night with this bold and hearty Smart Alec Pork Neck Bones Spaghetti, Pressure Cooker Style. This creative twist on classic spaghetti combines the rich, meaty flavor of tender pork neck bones with a savory, tomato-based sauce infused with garlic, onions, and Italian herbs. The pressure cooker cuts down cooking time while locking in deep, slow-cooked flavor, ensuring perfectly al dente spaghetti and fall-off-the-bone pork in under an hour. A hint of heat from optional red pepper flakes and a splash of chicken broth bring the dish to life, while a garnish of fresh parsley and a sprinkle of Parmesan cheese add the perfect finishing touches. Ideal for comforting family meals, this recipe showcases the art of cooking spaghetti all in one pot—minimal cleanup, maximum taste!
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Recipe Information
Ingredients
- 2 pounds pork neck bones
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 pieces garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon dried Italian seasoning
- 0.5 teaspoon red pepper flakes (optional)
- 2 cups chicken broth
- 12 ounces uncooked spaghetti
- 0.5 cup grated Parmesan cheese (for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the pork neck bones with salt, black pepper, and garlic powder on all sides.
Set the pressure cooker to sauté mode. Once hot, add olive oil and sear the pork neck bones until browned on all sides. Remove from the pot and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.
Deglaze the pot with 1/2 cup of chicken broth, scraping up any browned bits from the bottom to prevent burning.
Add the crushed tomatoes, tomato paste, Italian seasoning, and red pepper flakes (if using). Stir well to combine.
Return the pork neck bones to the pot and pour in the remaining chicken broth. Ensure the pork neck bones are mostly submerged in the liquid.
Break the spaghetti in half and layer it on top of the pork mixture, pressing it slightly into the liquid but do not stir.
Secure the pressure cooker lid and set it to cook on high pressure for 25 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to vent any remaining steam.
Open the lid and gently stir the spaghetti to ensure it is evenly coated in the sauce. If the spaghetti seems too thick, add a splash of water or chicken broth to loosen it.
Remove the pork neck bones and shred the meat off the bones, discarding any excess cartilage or bone. Return the shredded pork to the pot and stir it back into the sauce and spaghetti.
Serve hot, topped with grated Parmesan cheese and freshly chopped parsley.
Nutrition Facts
Calories |
4627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.2 g | 321% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 6957 mg | 302% | |
| Total Carbohydrate | 334.7 g | 122% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 52.1 g | ||
| Protein | 262.2 g | 524% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1805 mg | 139% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 6326 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
