Directions
- 1Debone and cube up a pork butt.
- 2For each pound of pork, season with half a teaspoon of salt, half a teaspoon of chili powder, half a teaspoon of ground cumin, a quarter teaspoon of smoked paprika, a quarter teaspoon of dried oregano, a quarter teaspoon of garlic powder, a quarter teaspoon of onion powder, and a quarter teaspoon of black powder.
- 3Mix those seasonings into the pork by hand until everything is well coated.
- 4Add one tablespoon of ACV per pound and toss again.
- 5Put the seasoned pork in the fridge for 30 minutes to soak up the seasonings.
- 6Raw pack the pork into quart jars to a 1-inch headspace, packing the meat in tight.
- 7Wipe the rims with white vinegar.
- 8Put on new lids and rings just over fingertip tight.
- 9Put the jars into a cold canner.
- 10Add eight cups of tap water to the Nesco electric pressure canner and process for 90 minutes.
- 11Drain a quart of canned carne, keeping the juice.
- 12Drop the drained meat into a skillet and reheat for three or four minutes before turning it over, aiming for warm through and a little crisp.
- 13Add half an onion sliced thin to the skillet and caramelize it.
- 14Once caramelized, add a sliced bell pepper and cook until soft.
- 15Remove the vegetables from the skillet.
- 16Add a pad of butter to the skillet and whisk in about a tablespoon of flour until toasted.
- 17Add back the liquid from the jar, along with an eighth of a teaspoon of cumin and an eighth of a teaspoon of chili powder, and stir until a gravy forms.
- 18Add the meat back to the skillet and toss to coat.
- 19Serve with homemade flour tortillas and toppings of your choice for tacos.
Ingredients
- 4 lbs pork butt
- 2 tsp salt
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black powder
- 4 tbsp ACV
- 0.5 onion sliced thin
- 1 bell pepper sliced
- 1 pad butter
- 1 tbsp flour
- 0.125 tsp cumin
- 0.125 tsp chili powder
- homemade flour tortillas
- toppings of your choice
Equipment
quart jarspressure cannerNesco electric pressure cannerskillet
Tips
- Pack the meat in tight when canning.
- Keep the juice from the canned meat for gravy.
- Reheat meat until warm through and a little crisp.
- Use homemade flour tortillas and toppings of your choice for tacos.
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