Mississippi Pork Roast - Pressure Canned // Jenni Gough

 

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.

Comments

Post a Comment

Popular posts from this blog

Freezer Meals with Little Village Homestead

 I talian Meatballs 1/2 C. Panko Crumbs 1/2 C. Milk 1 lb. Ground Beef 1 lb. Ground Pork 1 Egg 1/2 Tbsp. Parsley 1 tsp. Italian Seasoning Salt & Pepper Bake 400° 20 Minutes Beef, Bean & Rice Burritos 2 Lbs. Ground Beef 2 Tbsp. Taco Seasoning 1 tsp. Cumin 1 Can Black Beans (rinsed & drained) 1 Can Corn (drained) 6 C. Cooked Rice 12 Large Tortillas 3-4 C. Shredded Cheese Breaded Pork Loin Chops 6 -8 Pork Chops 1 Egg 1/2 C. Panko Crumbs 1/3 C. Corn Flake Crumbs 2 Tbsp. Parmesan Cheese 1-1/2 tsp. Paprika 1/2 tsp. Garlic Powder 1/2 tsp. Onion Powder 1/4 tsp. Chili Powder Salt & Pepper Air Fry 400° for 5 minutes each side. Oven Bake 425° 20 minutes Spicy Mexican Chicken 4 Chicken Breast 1/4 C. taco Seasoning 1(14oz.) Jar Salsa 1/2 C. Shredded Pepper Jack Cheese Bake 350° 45 Minutes Sweet & Sour Chicken 4 Chicken Breast La Choy Sweet & Sour Sauce 1 Can Pineapple Chunks, Drained 1/2 C. Sweet Peppers, Chopped 1/2 C. Onions, Chopped Bake 350° 30 Minutes Sticky BBQ...
Read more

Low Carb Pesto Marinara // Peace, Love and Low Carb

  56 ounce  can crushed tomatoes 12 ounce  can tomato paste  ½   cup   Classic Basil Pesto  5 cloves garlic, minced 2 tablespoon  balsamic vinegar 2 tablespoon  dried minced onion 2 tablespoon  chopped fresh parsley 3 teaspoon  dried basil 2 teaspoon  sea salt 2 teaspoon  dried oregano  ½ teaspoon  crushed red pepper  ½ teaspoon  ground black pepper INSTRUCTIONS Combine all ingredients in a saucepan and simmer for 20 to 30 minutes. NOTES net carbs per serving:  4.2g NUTRITION Serving Size:   ¼ cup Calories:   27 Fat:   0.5g Carbohydrates:   5.5g Fiber:   1.3g Protein:   1.2g
Read more

Mississippi flavored food // Jessica O'Donahue

  Mississippi Burgers: 1 lb. ground beef ( season with 1 tbs. of ranch seasoning and 1 tbs. Au Jus Gravy mix and 2 tbs. pepperoncini juice) Form patties and cook till your desired temperature Melt White American Kraft Cheese slices on top Mix about 1 tbs. Pepperoncini juice to 1/4 cup of mayo and use as your sauce Cut Pepperoncini's into bite size pieces and add to your burger! https://youtu.be/q3BdDH9aJWI?si=_fbmhHrlKUvMvPHm
Read more