# Pork Carnita Asada

A Tex-Mex favorite, pork carnita asada, pressure canned for shelf-stable, ready-to-eat meals, perfect for tacos, burritos, and rice bowls.

- Total time: 90 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## 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

## Instructions

1. Debone and cube up a pork butt.
2. For 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.
3. Mix those seasonings into the pork by hand until everything is well coated.
4. Add one tablespoon of ACV per pound and toss again.
5. Put the seasoned pork in the fridge for 30 minutes to soak up the seasonings.
6. Raw pack the pork into quart jars to a 1-inch headspace, packing the meat in tight.
7. Wipe the rims with white vinegar.
8. Put on new lids and rings just over fingertip tight.
9. Put the jars into a cold canner.
10. Add eight cups of tap water to the Nesco electric pressure canner and process for 90 minutes.
11. Drain a quart of canned carne, keeping the juice.
12. Drop 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.
13. Add half an onion sliced thin to the skillet and caramelize it.
14. Once caramelized, add a sliced bell pepper and cook until soft.
15. Remove the vegetables from the skillet.
16. Add a pad of butter to the skillet and whisk in about a tablespoon of flour until toasted.
17. Add 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.
18. Add the meat back to the skillet and toss to coat.
19. Serve with homemade flour tortillas and toppings of your choice for tacos.

## Equipment

- quart jars
- pressure canner
- Nesco electric pressure canner
- skillet

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP89Kn62y/
- Recipe page: https://www.cliprecipe.com/recipe/67ddfaa1-f699-41ad-a024-920d5a1f6739
- Extracted: 2026-02-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt