4For 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.
5For 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.
6For 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.
7Mix those seasonings into the pork by hand until everything is well coated.
8Mix those seasonings into the pork by hand until everything is well coated.
9Mix those seasonings into the pork by hand until everything is well coated.
10Add one tablespoon of ACV per pound and toss again.
11Add one tablespoon of ACV per pound and toss again.
12Add one tablespoon of ACV per pound and toss again.
13Put the seasoned pork in the fridge for 30 minutes to soak up the seasonings.
14Put the seasoned pork in the fridge for 30 minutes to soak up the seasonings.
15Put the seasoned pork in the fridge for 30 minutes to soak up the seasonings.
16Raw pack the pork into quart jars to a 1-inch headspace, packing the meat in tight.
17Raw pack the pork into quart jars to a 1-inch headspace, packing the meat in tight.
18Raw pack the pork into quart jars to a 1-inch headspace, packing the meat in tight.
19Wipe the rims with white vinegar.
20Wipe the rims with white vinegar.
21Wipe the rims with white vinegar.
22Put on new lids and rings just over fingertip tight.
23Put on new lids and rings just over fingertip tight.
24Put on new lids and rings just over fingertip tight.
25Put the jars into a cold canner.
26Put the jars into a cold canner.
27Put the jars into a cold canner.
28Add eight cups of tap water to the Nesco electric pressure canner and process for 90 minutes.
29Add eight cups of tap water to the Nesco electric pressure canner and process for 90 minutes.
30Add eight cups of tap water to the Nesco electric pressure canner and process for 90 minutes.
31Drain a quart of canned carne, keeping the juice.
32Drain a quart of canned carne, keeping the juice.
33Drain a quart of canned carne, keeping the juice.
34Drop 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.
35Drop 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.
36Drop 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.
37Add half an onion sliced thin to the skillet and caramelize it.
38Add half an onion sliced thin to the skillet and caramelize it.
39Add half an onion sliced thin to the skillet and caramelize it.
40Once caramelized, add a sliced bell pepper and cook until soft.
41Once caramelized, add a sliced bell pepper and cook until soft.
42Once caramelized, add a sliced bell pepper and cook until soft.
43Remove the vegetables from the skillet.
44Remove the vegetables from the skillet.
45Remove the vegetables from the skillet.
46Add a pad of butter to the skillet and whisk in about a tablespoon of flour until toasted.
47Add a pad of butter to the skillet and whisk in about a tablespoon of flour until toasted.
48Add a pad of butter to the skillet and whisk in about a tablespoon of flour until toasted.
49Add 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.
50Add 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.
51Add 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.
52Add the meat back to the skillet and toss to coat.
53Add the meat back to the skillet and toss to coat.
54Add the meat back to the skillet and toss to coat.
55Serve with homemade flour tortillas and toppings of your choice for tacos.
56Serve with homemade flour tortillas and toppings of your choice for tacos.
57Serve with homemade flour tortillas and toppings of your choice for tacos.
Ingredients
4 lbs pork butt
4 lbs pork butt
4 lbs pork butt
2 tsp salt
2 tsp salt
2 tsp salt
2 tsp chili powder
2 tsp chili powder
2 tsp chili powder
2 tsp ground cumin
2 tsp ground cumin
2 tsp ground cumin
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried oregano
1 tsp dried oregano
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
1 tsp black powder
1 tsp black powder
1 tsp black powder
4 tbsp ACV
4 tbsp ACV
4 tbsp ACV
0.5 onion sliced thin
0.5 onion sliced thin
0.5 onion sliced thin
1 bell pepper sliced
1 bell pepper sliced
1 bell pepper sliced
1 pad butter
1 pad butter
1 pad butter
1 tbsp flour
1 tbsp flour
1 tbsp flour
0.125 tsp cumin
0.125 tsp cumin
0.125 tsp cumin
0.125 tsp chili powder
0.125 tsp chili powder
0.125 tsp chili powder
homemade flour tortillas
homemade flour tortillas
homemade flour tortillas
toppings of your choice
toppings of your choice
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.