Convenience meals are a great pantry staple to have not only to prevent impulse buying take out, but also for those busy summer days, pulling out a convenience meal and heating it up just takes minutes. Do the work and pay yourself forward in saved time and money. These pork carnitas are great for taco fillings, can be eaten on rice, and I'm sure there are many other ways to eat it that I am not thinking of.
Makes: 3 qt
Prep time: 1 hour
Total time: 2 hours 30 minutes
Ingredients:
3 lbs pork shoulder (or other pork cut)
4 tsp salt, divided
1/2 tsp black pepper
1 Tbsp oil
1 1/2 qts chicken stock
1 onion, sliced
2 Tbsp red pepper flakes
1 1/2 Tbsp dried oregano
3 cloves garlic, minced
Instructions:
Preheat oven to 425F. Trim and cut pork into 1 1/2 inch cubes. Sprinkle with 1 tsp salt, pepper, and oil. Toss to coat evenly. Place on rimmed baking sheet and roast 30 minutes.
When pork is almost done, add remaining ingredients into a small stock pot. Bring to boil, cover and simmer for 5 minutes.
While pork is roasting, prepare your pressure canner according to manufacturer's direction. Add in appropriate amount of jars to begin heating. 3 quarts.
When jars are hot and pork is finished. Divide hot pork between hot jars making sure to get an even distribution of meat between the jars. Add enough broth to make sure there is 1 inch of headspace. Wipe rims and place lids according to lid directions. Finger tight for two piece, finger in the middle for three piece reusable.
Place jars in prepared pressure canner and place lid on. Bring to a boil and allow the canner to vent for 10 minutes.
Process quart jars for 90 minutes.
Allow jars to cool 12-24 hours before washing and checking the seals. Label and store.
Tips and Notes:
This has a bit of a kick to it. Increase or decrease the amount of red pepper flakes if you want something spicier or more mild.
To make taco, dump contents into a braising pan. Boil 10 minutes, remove liquid and shred pork. Bake at 375F for 20 minutes. Moisten with sauce as needed. Serve with favorite taco toppings.
Serve over rice for a simple and filling dish. Or shred and eat as a soup with some sour cream
Switching things up and use chicken or beef instead of pork.
Recipe adapted from All New Ball Book of Canning and Preserving
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