In 2021 I turned 7.5 pounds of pork roast into canned seasoned pork with the idea that I could heat it, drain off the juice and wrap it in a tortilla. They were tasty. Today I used the last of them. But I wanted to test out making tortillas with a different flour than I normally use so as a backup I made rice. Tortillas have some scratch made chili powder for color and flavor. Rice is turkey stock instead of water. I think I like this better because I get to keep all the juice.

  • UndulyUnruly@lemmy.world
    3·
    30 days ago

    Could you kindly share the full recipe you used? I mean the full recipe for the dish, not just for the taco/chili powder mix, thanks for posting that below. I’d like to try out this dish for prep. Thank you!

    • FauxPseudo @lemmy.worldOPM
      6·
      30 days ago

      Do you can? Because otherwise this will be a list of ingredients but the prep method won’t work as it uses a raw/cold pack canning method which cooks it in the jar.

      Pork burrito in a jar.
      Servings: 12 pints.
      7.5 pounds pork roast with the fat.
      1 cup taco seasoning.
      2 cans stewed tomatoes, drained.
      2 cans Rotel, drained.
      2 yellow onions, sliced.
      1 jalapeno, sliced into 12 slices.

      • Cube the pork into 1 centimeter cubes, fat and all.
      • mix taco seasoning and pork in a very large bowl.
      • Slice the stewed tomatoes into smaller chunks.
      • mix the stewed tomatoes and rotel.
      • put one jalapeno slice in each jar.
      • put an equal amount of tomatoes into each jar.
      • put equal amounts of onions in each jar.
      • put equal amounts of pork in each jar.
      • pack it in leaving 1 inch of headspace.
      • clean the rims of the jars with vinegar
      • Pressure can at 10 pound pressure for 75 minutes
      • At serving time heat the contents of the jars and use a slotted spoon to make the burritos.
      • the remaining juice could be used to make epic rice.