Tacos de carnitas with salsa verde is one of my very favorite things, so when I first tried canning Ball’s Roast Pork in Spicy Broth recipe, I was super excited. This is a super easy and convenient way to have pork carnitas in your pantry ALL THE TIME!
Here is the recipe from The All New Ball Book of Canning and Preserving https://amzn.to/3NpBc17 (affiliate)
Here is the link to the regulator that I use on my Presto pressure canner. https://amzn.to/3tcpYVA
The recipe makes about 6 pint jars or 3 quarts.
(and what I do differently)
3 lb. boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2 inch cubes
4 tsp. salt, divided (I don’t divide my salt, I only add salt to broth)
1/2 tsp ground black pepper
1 Tbsp canola oil (I don’t use this)
2 qt. chicken bone broth (I just used water + chicken bouillon)
1 8 oz onion, halved then sliced into thin slices
2 Tbsp. dried crushed red pepper (I think I only use 1 Tbsp)
1 1/2 Tbsp. dried oregano
3 garlic cloves (I use about a Tbsp or so of minced garlic instead)
- Preheat oven to 425º.
- Roast pork cubes for about 30 minutes or until it’s beginning to brown.
- While pork is roasting, make broth with all the other ingredients.
- Bring broth to a boil, then turn down to simmer for 5 minutes.
- When pork is ready, time to get everything in jars. Add pork first, then broth. (I get onions from broth first to ensure even distribution, then ladle the broth on top.)
- Debubble jars.
- Clean rims of jars with vinegar, add lids and rings.
- Process pints for 75 minutes and quarts for 90 minutes at the appropriate pressure for your altitude. (See this chart https://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html)
- Once jars are done processing and pressure in canner has naturally dropped to zero, leave jars in canner for 10 minutes before removing them from canner and cooling them.
Be sure once your jars are down to roon temperature that you remove the rings and wash the jars before storing them in your pantry.
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