Mississippi Pork Roast For Pressure Canning

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

3 from 183 votes
Recipe by Jeni Gough
Prep time

1

hour 
Cooking time

1

hour 

30

minutes

Yields 7 quarts

Ingredients

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

  • 1 tbsp 1 Kosher salt

  • 1 tsp 1 Fresh ground black pepper

  • 14 cups 14 Chicken broth

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

  • 2 16 oz jars 2 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

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