For Pints only
raw pork shoulder fat trimmed and removed, cubed.
to each pint jar add,
1/2 tsp. canning salt
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. orange juice concentrate
1 bay leaf
Fill jars with pork. Add ingredients to top of jar, to 1 inch head space. Wipe rims, place on lids, pressure can 75 minutes for pints at 15 pounds of pressure.
To serve discard bay leaf, shred with juice place in baking dish and bake at 400 about 15 minutes, until crispy on edges. Serve with tortillas, salsa, sour cream, cheese, and lettuce or cabbage shredded and tomatoes.
