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  • Kris Riley

Pressure Canned Pork Carnitas

This recipe helps you make easy weeknight tacos without using ground beef. Heat up a jar using the juice it's canned in, shred and add your toppings. Absolutely delicious! Also great served over rice or used to make loaded nachos.


This is a per-jar recipe... I buy a pork loin, chop it into cubes, pack my jars then add the rest. I use pint jars for meat usually. So I'll typically have about a dozen jars clean and ready to go. Depending on the size of the loin I could have 6-12 jars when the meat is packed in the jars and ready.


How to Make Pressure Canned Pork Carnitas:


Chop pork loin into 1 1/2" cubes. Remove excess surface fat. Pack into jars.

Add the following to each quart jar. Halve the amounts for pints.

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon onion powder

1 teaspoon canning salt

1/2 teaspoon garlic powder

1/4 cup orange juice

1 bay leaf

Top with water to 1 inch headspace.

Debubble, adding more water if necessary.

Clean rims with vinegar.

Add lids and rings, fingertip tight.

Add jars to pressure canner, secure the lid, and bring to a boil on high heat. Let the

canner vent 10 minutes. Add your weight, and continue heating to achieve the

appropriate pressure for your elevation. Process quart jars for 90 minutes and pint

jars for 75 minutes.







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