Mississippi Pork Roast For Pressure Canning

Written by Published on in Canning, Home
Jump to Recipe Print Recipe

Delicious and on your shelf, ready when you are! It’s “Fast” food fast!

Garlic Buttermilk Ranch Mix
Mississippi Pork Roast For Pressure Canning
Pin
Print

Mississippi Pork Roast For Pressure Canning

Recipe by Jeni Gough
3.7 from 195 votes
Prep time

1

hour 
Cooking time

1

hour 

30

minutes

Yields 7 quarts

Ingredients

  • 10 1/2 lbs Pork shoulder cut into 2 inch cubes

  • 1 tbsp Kosher salt

  • 1 tsp Fresh ground black pepper

  • 14 cups Chicken broth

  • 7 tbsp Ranch seasoning mix (without the buttermilk powder!)

  • 2 16 oz jars Pepperoncinis, sliced or whole & brine

Directions

  • Prepare pressure canner per canner instructions and jars and lids.
  • Heat oven to 425°.
  • Place pork in single layer on 2 baking sheets. Sprinkle with salt and pepper.
  • Roast pork on 425° for 30 minutes, stirring halfway in between (at the 15 minute mark).
  • Bring chicken broth to a boil, cover and simmer 10 minutes or until ready to use.
  • Divide pork between all the jars and to each jar add: 1 tbsp ranch seasoning mix, 1/4 to 1/2 cup pepperoncinis, 1/4 cup pepperoncini brine (or more if you like) and fill with chicken broth to 1 inch headspace. Wipe rims, place lids, screw on bands fingertip tight and add to simmering canner.
  • Process quarts 90 minutes and pints 75 minutes.

Recipe Video

Comments are closed.