Roast Pork in Spicy Broth (Ball Canning Recipe)

Roast Pork in Spicy Broth is a pressure-canned pantry staple made with browned pork shoulder cubes packed in a garlicky, oregano-scented broth with just enough crushed red pepper for gentle heat. It’s rich, savory, and incredibly versatile, perfect for quick bowls of brothy pork or for crisping into carnitas-style taco filling on a busy night.

👥 12 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 15 min🔥 Cook: 45 min👤 Ashley Adamant📖 creativecanning

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●baking sheet
●oven
●pot

📝 Preparation Steps

Roast the pork: Heat oven to 425°F (220°C). Season pork with 1 tsp salt and the black pepper, then toss with oil. Spread on a foil-lined rimmed baking sheet and roast about ⏱️ 30 minutes, until browning begins.

salt (divided)4 tspoil (canola, olive, etc.)1 Tbsp

Season the broth: In a 4-quart pot, combine broth, onion, crushed red pepper, oregano, garlic, and remaining salt. Bring to a boil, then cover, reduce heat, and simmer ⏱️ 5 minutes.

medium onion (halved and thinly sliced)1dried crushed red pepper2 Tbspsalt (divided)4 tsp

Fill jars: Prepare pressure canner and keep jars hot. Pack pork into hot jars, dividing the meat evenly between the jars. Ladle hot broth mixture over the pork, leaving 1 inch headspace. Remove bubbles, wipe rims, and apply lids and bands fingertip-tight.

Pressure can: Place jars on rack in canner with 2 inches of simmering water. Lock lid. Vent steam for ⏱️ 10 minutes, then bring to pressure (see notes).

Process pints ⏱️ 1 hour ⏱️ 15 minutes or quarts ⏱️ 1 hour ⏱️ 30 minutes at steady pressure.

Cool and store: Turn off heat and let canner return to zero pressure naturally. Wait ⏱️ 5 minutes, then open lid. Let jars sit in the open canner ⏱️ 10 minutes, then remove and cool 12–⏱️ 24 hours. Check seals, label, and store.

Nutrition Facts

calories

128 kcal

fat Content

6 g

serving Size

1 serving

fiber Content

0.4 g

sugar Content

1 g

sodium Content

1410 mg

protein Content

15 g

trans Fat Content

0.01 g

cholesterol Content

49 mg

carbohydrate Content

2 g

saturated Fat Content

2 g

unsaturated Fat Content

4 g

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