Preparation

1. Add diced bacon to Instapot, set to sauté mode. Starting from cold will help render the fat. Once hot, start stirring the bacon frequently. One bacon is crispy, remove from pan with a slotted spoon. Set aside. Add cold butter to pan followed by the diced onion. Sauté for a few minutes until translucent. Add diced jalapeños and minced garlic, saute one more minute.
2. Deglaze the pan with Hard Cider, using a wooden spoon to scrape the brown bits from the bottom. Let simmer about 5 minutes. Click cancel.
3. Add your smoked ham hocks, pork necks, bay leaves, all seasonings, and chicken stock. Tighten the lid and set to manual pressure for 1 hour. Once finished, naturally release the steam then open lid.
4. Remove ham hocks, set aside on a cutting board to cool. Add in your collards, kale, red cabbage, and seasonings. Stir.
5. Using forks or tongs, remove meat from bones on ham hock and neck bones. Should be very tender. Shred or dice with a knife. Add back to pot.
6. Click cancel. Manual pressure cook for another 30 minutes. Once finished, naturally release pressure then open lid. Season with salt, pepper, and Apple cider vinegar to taste.
7. Can keep warm in the pressure cooker or cooled and refrigerated or freezed for future.