Roast Pork in Spicy Broth (Ball Canning Recipe)

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Roast Pork in Spicy Broth (Ball Canning Recipe)

Roast Pork in Spicy Broth is a pressure-canned pantry staple made with browned pork shoulder cubes packed in a garlicky, oregano-scented broth with just enough crushed red pepper for gentle heat. It’s rich, savory, and incredibly versatile, perfect for quick bowls of brothy pork or for crisping into carnitas-style taco filling on a busy night.

Prep Time15

Cook Time45

1 15

Total Time2 15

Course: Dinner

Cuisine: American

Keyword: Pork Canning Recipe

Servings: servings, or 3 quart jars

Equipment

Pressure Canner

Ingredients

3 lb pork shoulder boneless, such as Boston butt, trimmed and cut into 1½-inch cubes
4 tsp salt divided
½ tsp ground black pepper
1 Tbsp oil canola, olive, etc.
8 cups chicken broth
1 medium onion halved and thinly sliced
2 Tbsp dried crushed red pepper
1½ Tbsp dried oregano
3 whole garlic cloves minced

Instructions

Roast the pork: Heat oven to 425°F (220°C). Season pork with 1 tsp salt and the black pepper, then toss with oil. Spread on a foil-lined rimmed baking sheet and roast about 30 minutes, until browning begins.
Season the broth: In a 4-quart pot, combine broth, onion, crushed red pepper, oregano, garlic, and remaining salt. Bring to a boil, then cover, reduce heat, and simmer 5 minutes.
Fill jars: Prepare pressure canner and keep jars hot. Pack pork into hot jars, dividing the meat evenly between the jars. Ladle hot broth mixture over the pork, leaving 1 inch headspace. Remove bubbles, wipe rims, and apply lids and bands fingertip-tight.
Pressure can: Place jars on rack in canner with 2 inches of simmering water. Lock lid. Vent steam for 10 minutes, then bring to pressure (see notes).
Process pints 1 hour 15 minutes or quarts 1 hour 30 minutes at steady pressure.
Cool and store: Turn off heat and let canner return to zero pressure naturally. Wait 5 minutes, then open lid. Let jars sit in the open canner 10 minutes, then remove and cool 12–24 hours. Check seals, label, and store.

Notes

Keep the cubes consistent: Aim for about 1½-inch pieces so the pork heats through evenly during processing.

Roast just to brown: You’re looking for light browning on the edges, not fully cooked pork. That flavor carries through in the jar.

Let the canner do its slow cool: A natural depressurize + brief rest helps prevent siphoning.

Don’t toss the liquid: The broth is great for moistening the shredded pork, spooning over bowls, or using as a quick base for soup or rice (served fresh, not canned with it).

Altitude Adjustments

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change. Here are the altitude adjustments for pressure canning:

For dial gauge pressure canners:

0 to 2,000 feet in elevation – 11 lbs pressure
2,001 to 4,000 feet in elevation – 12 lbs pressure
4,001 to 6,000 feet in elevation – 13 lbs pressure
6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

0 to 1,000 feet in elevation – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure

To serve (taco-style carnitas)

Pour the jar into a saucepan, bring to a boil, then simmer uncovered 10 minutes.Strain the pork, reserve the broth, then shred the meat with two forks.Spread on a foil-lined baking sheet and bake at 375°F for 20 minutes until the edges crisp.

Serve in warm tortillas with cilantro and lime, and add toppings like diced onion, crumbled queso fresco, chipotle tomatillo salsa, and lime-pickled radishes. If needed, splash on a spoonful of the reserved broth right before serving.

Nutrition