In the picture below, some home canned pork carnitas are in the jar second from the left. Canning this delicious pork makes for an excellent quick meal when you come home and don't have a clue what to make for dinner. If you don't wish to can the pork, you can mix the spices in smaller quantities and place them over shredded pork. Either way it makes for a delicious meal.
-Nanette
PORK CARNITAS
Mix together in a bowl:
5 tsp. Kosher Salt
10 tsps. Oregano
10 tsps. Cumin
5 tsps. garlic powder
5 tsps. onion powder
Additional ingredients needed:
pork loin with fat trimmed and removed, cubed (enough to fill 12 pint jars)
orange juice concentrate (One can is more than enough for this recipe; you'll have lots leftover.)
12 bay leaves
Fill jars with pork to one inch of the top. Add 3 and 1/2 teaspoons of the spice mixture to each pint jar. Add just shy of a tablespoon of OJ concentrate and one bay leaf to each pint jar.
Wipe the rims of the pint jars, place the lids on, and screw on the rings. Pressure can for 75 minutes for pints at 11 pounds pressure.
To serve, discard the bay leaf, and place the pork pieces, along with the juice, in a baking dish. Cut the cubes to bite size pieces if needed. Bake at 400 degrees for about 15 minutes, until the edges are crispy. Serve with tortillas, salsa, cheese, lettuce, and sour cream.
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