Combine Allspice, Cumin and Paprika. Dust both sides of Neck Bones.
In 1 Tbsp of Olive Oil, brown Neck Bones on both sides. When finished, place in bottom of slow cooker on top of Bay Leaves. Add Red Wine Vinegar.
In 2 Tbsp Olive Oil, sautee Sofrito until oils release and are fragrant. Halfway through, add the Onions and Garlic taking care not to burn the garlic.
Add the Sazon packet and Tomato Sauce to the Sofrito mixture and stir to combine.
At the end of the sautee, add Salt and Pepper
Pour mixture over the top of the browned Neck Bones.
Put Olives and Capers on top of Sofrito mixture and sprinkle Oregano on top.
Set slow cooker to low for 6 hrs.
Neck Bones should be easily removed at serving time.
