Pressure canning pork recipes and ideas

I have a lot of pork coming in and I'd like to can some to sock it away for the medium term. I've had home canned meats that are pretty lousy and don't want to waste the meat. Does anyone have any ideas for how to make it good?

I pressure can tamale pork and chile verde pork every year. These get used in tamales (obviously), pupusas, nachos, tacos, burritos. I can give you the recipes if you are interested.

I prefer canning meats that are seasoned not plain, and I stick to braised meat recipes.

We can venison since we have a lot of it.

We cut the meat into squares that are smaller than stew meat, add them to the canning jar with a broth then we follow the direction that can with my canner.

We use the meat for a recipe for beef tips and noodles, stews, etc.

I am sure you could do the same with pork and even ground meat for recipes like shepherd's pie.

Stacy Witscher wrote:I pressure can tamale pork and chile verde pork every year. These get used in tamales (obviously), pupusas, nachos, tacos, burritos. I can give you the recipes if you are interested.

I prefer canning meats that are seasoned not plain, and I stick to braised meat recipes.

I would love the recipe!

Chile Verde Pork
15-20 Anaheim peppers (or your choice mild green peppers)
12-15 tomatillos
5 lbs. cubed pork shoulder
5 cups onion, chopped
1/2 cup garlic, minced
1/3 cup serrano peppers, minced, if you don't like things too hot you can leave these out
1/3 cup jalapeno peppers, minced
1 quart chicken stock
1 Tbsp. cumin
1 Tbsp. Mexican oregano
1 tsp. coriander
salt and pepper to taste
1/2 cup masa

Cook the Anaheim peppers and tomatillos in a 350F oven until the peppers are charred and the tomatillos soft, about 20 minutes. Put the peppers in a bag or covered bowl to steam. Peel and seed peppers, then puree them and the tomatillos in a food processor or blender, adding some chicken stock if necessary to process.

Combine all ingredients except masa in a slow cooker or large pot. Cook until tender. I let the slow cooker go for 6 hours, but it would depend on your slow cooker. Stovetop, bring to boil, reduce to simmer, cook for 1 1/2-2 hours. Add masa and allow flavors to combine for 10 minutes.

Pork Tamales Meat
4 lbs. pork shoulder, cubed
10 whole New Mexican or California dried chiles, stemmed, seeded and torn into pieces.
2 cloves garlic
2 tsp. coriander
2 tsp. Mexican oregano
1 tsp. cumin
1 can (6 oz.) tomato sauce
1 onion, chopped
1 red bell pepper, chopped

Cook chiles in 4 cups of water until soft, 20-25 minutes. Puree chiles with cooking liquid, garlic, coriander, oregano and cumin. Strain pushing down on solids.

Combine chile puree and remaining ingredients in slow cooker for 6 hours or stove top for 1 1/2 - 2 hours until tender.

Typically I make these to eat some that night and then can the remaining.

The chile puree sauce in the tamale recipe is also my enchilada and chiliquile sauce.

I usually can these in 1/2 pint jars, but pints or quarts work as well.

Let me know if I need to clarify anything.

Thank you! I appreciate it. I'm going to be canning all the less prime cuts if a pig next month