Jar It Up January // Spicy Pork in a Jar // Suttons Daze

3lbs Pork Butt - cubed and seasoned with 2 tsp salt and 2 tsp ground pepper. Lightly oil your roaster pan and add your pork chunks, salt and pepper. Roast in preheated oven 425 F for 30 minutes

While pork is roasting, add the following to a large pot: 2 qt Chick stock or bone broth 1 medium onion diced 2 tbsp smoked jalapeno powder (or crushed red pepper) 1 tbsp dried oregano 3 cloves garlic, minced


After pork is roasted, put into jars, filling only halfway.
Add broth to 1 inch head space and stir well to remove any bubbles. Stir broth between filling each jar.

Wipe rims with vinegar and place flat lids on jars.
Add rings to finger tight.

Process quart jars 90 minutes and pints for 75 minutes.
Allow canner to come down from pressure naturally then wait 20-30 minutes before removing lid of canner.
Place towel on surface and remove jars from canner , placing on towel with 1-2 inches between each jar.
Cover with another towel to ensure no fluctuations in temperature.
After 12 hours, check that flats are sealed. Wash with solution of Dawn and vinegar. Check for good seals, remove rings and place back on towel to dry.

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