How to Pressure Can Caribbean Pork | Easy and Versatile Recipe

I've been looking forward to this one for days and I've been sitting here watching mangoes not ripening for me so anyway we finally got there and I get to do this one for you today we're making pork and mango and Caribbean spices and I am so excited about this one and I think it's going to be super easy I've done all of my chopping and stuff beforehand so that's the only timec consuming part the rest of this is going to come together very quick and I think the flavors are going to be fantastic so stay tuned welcome to G preserve I'm Carter and I'm so glad you're here today all right let's get going on this super easy recipe this is from the Hands-On home book and as I mentioned in another video um I think that this book is out of print at least on Amazon it looks that way to me there are some used copies available you can get it on Kindle I'll put the link down below really enjoying this book but if you can find a copy of it you know in back it's it's nice to have reference books in hard back I think Kindle's fine but you know I'd rather sit around and read a Tom Clancy or something on a Kindle than a reference book but anyway this is terrific and I'm going to give you everything that goes in it today and we're going to take care of it so quickly all right this is going to start with 4 and2 PBS of trimmed raw pork shoulder so if you have ever trimmed a raw pork shoulder before you know number one it is not a really good time and number two you end up with a lot of waste now as you can see from mine I left plenty of fat in there I did try to get off the Silver skin and all that kind of stuff and any big hunks of fat I just don't want that particularly in a recipe where we're going for the sauce as part of the meat right so I got off most of the fat I left some there's just no you know no real avoiding it in pork and I'm totally okay with that so 4 and 1/2 lbs after it's been trimmed okay that took well I'm looking at mine I got one of those giant things at Costco and we're going to eat the other half tonight for dinner I'm thinking it probably was 8 lb 8 Lish you know 9 lb maybe no 8 lb let's go with 8 lb that I started with to get 4 and 1/2 lb at least that'll keep you relatively you know within the same ballpark and then we need three ripe mangoes diced which I have right here so it says four cups so I do someone is going to ask because as you know peeling a r mango is not a whole lot of fun either someone is going to ask if you can use frozen mangoes the answer is yes you can defrost them first and then you want to turn them into a dice I don't know how big those chunks are and those bags from Costco or whatever but you don't you know you just want to I don't know nickel full size smaller than a quarter size of mango right cuz we don't want huge hugs in there we want this to kind of get mushy and Saucy and we need four cloves of garlic nope wrong again six cloves of garlic now I used more than that because my garlic was really really tiny so I've got the equivalent of six what I would call real cloes in there okay so those are the things I have diced up already all we're going to do is put them in this bowl mix them together and it did say to leave the pork in large chunks this is supposed to make six pints we'll see may make a little bit more I went a little bit over on my pork and probably a little bit over on my mango I'm hoping actually to get an extra half pint that I can do as a taste test before this comes out okay so in goes my garlic this is six cloves of garlic chopped now let's get on to the spices let's get the apple cider vinegar in first we need half a cup okay so we need half a cup of apple cider vinegar all right half a cup cup of apple cider vinegar and then we have a bunch of seasonings that all sound delicious to me I'm going to start with the salt one tbspoon of it it says specifically koser salt but what it really means is non-iodized salt so I'm going to use Redmond's salt you can use red Min Real Salt you can use pink salt you can use I don't know whatever the other salts are the Celtic Sea salt anything and and kosher salt of course canning salt you could use anything that has not had added artificial iodine or iodine added artificially I guess I should say Okay salt is done let's get the lightly packed brown sugar now I don't have brown sugar so I'm going to use sugar well I'm going to use iOS but you could use sugar and a little bit of molasses so 3 tablespoons just a little bit of molasses to turn that into brown sugar and let's see pepper half a teaspoon that's a teaspoon so I used half of it half a teaspoon of all spice H I just love the smell of all spice all right half a teaspoon of all spice half a teaspoon of chipotle pepper powder smch more make sure I don't forget anything half a teaspoon of dried thyme if you don't like one of these spices just leave it out okay half a teaspoon of ground ginger and an eigh a teaspoon of ground cloves and that's it okay that's my Ginger interesting okay and my clothes e of a teaspoon okay we're going to call that an e I'm going to mix this up and we're going to stick it in a jar literally it's that [Applause] easy okay really want to make sure that the spice just get distributed [Applause] evenly okay all right let's get this Jared up let me bring the jars over I've got everything ready to go all right my jars are clean and ready ready to go they're they're cold we're doing a raw pack so cold jars cold food cold caner and we are going to pressure can this for 75 minutes in pints so let's see how this goes going to want 1 in hspace so when I smoosh that down a bit I'm probably going to get there but we'll see I think I'm going to get another entire pint out of this make I grab one more jar clean my mess all right I have a seventh pint out here I mentioned that it's a little heavy on the pork and a little heavy on the mango have a lot of mangoes left in here that I really like to use let's get these poked down a bit all right although there is a little liquid in this not so much de bubbling as I am making sure that I can get my head space right okay so I can put a little more mango in [Applause] there plenty of room in that one so in my houseal I'm expecting this pint to serve the two of us along with side dishes or you put it on top of rice or serve it with some beans or something all of that would be terrific I have one little piece of pork left and a decent amount of mango be 3/4 of a cup left so I'm going to see how much of that I can get in here okay one jumper all right let's see what I can [Applause] do all right I think that's about all I can cram in these jars it's always a little frustrating cuz you know that as the pork Cooks it's going to sink down all right get this out of the way all right I have cleaned up just a bit and sanitized my workspace because I did have a few uh pork covered mango pieces that jumped out of the dish so I don't want that anywhere so everything has been sanitized now and I'm going to clean up the rims of these jars so of course while you're cleaning the rims you are not only checking to make sure there are no spices on there no brown sugar no juices of any kind but you also want to make sure that there are no cracks dense any kind of imperfection in the lid there that might prevent a seal or in the rim I suppose so I ended up getting seven full pints out of this so we'll open a full Pint maybe tomorrow and you'll you'll see it on this video I do like to try to whenever I can taste things some things need to sit for a while this one probably should sit for a while make sure all the spices blend all right let's get our Lids on rings on as I said we're going to start with a cold pressure caner and we're going to let it vent for come up to steam let it Steam for 10 minutes and then let it can for a process for 75 minutes for pints if you're doing these in quarts of course that would be 90 minutes if you need some new canning lids my link for four jars is always down below on all of my videos at least on all my canning videos I had to run downstairs and get some I keep them down in The Root Cellar or canning Pantry whatever you want to call it and it is raining outside so I to put on a rain coat and a umbrella to go get some canning lids but anyway okay I'm going to take I'm going to put these in the caner I'll bring you right over here and show you okay so I've just plugged this in we're get a pressure can so we click yes we're going to press your can for 75 minutes so click yes insert jars now I'm going to go ahead and click this because I want my jars to warm up slowly with the water I don't want it to go ahead and heat the water up and then have me put the jars in okay everybody is Snuggly in there the lid on turn it and clamp it down here and it is going to warm the jars and then when it says that the jars are warm and that the water is warm then I'll just click yes keep going right my jars already filled in in there but they're going to heat up slowly so we don't have any you you know temperature shock kind of problems okay we'll be back when this is done the caner does the rest of the work for me so I'll see you in a bit when we take these out all right we are back for the taste test on the Caribbean pork it has been 2 days I think since I canned it and so here we go it looks good I will note that there's a bit of variation in the amounts of liquid between the jars and a bit of variation in the amounts of mango so next time I might add all the meat mixed with the seasonings and the and the uh apple cider vinegar and sugar and molasses and stuff and add the mango separately so that I get a decent Chunk in each one all right let's open [Music] this smells good all all right I'm going to heat this up for our dinner W I'm going to make quite the mess as well all right I can already tell you that I would do the meat in smaller chunks I like things to come out of the jar are really pretty much ready to go except for just heating all right now I can crank this back up a [Applause] bit yeah so my mango is going to dissolve a bit when I reheat it it's very very soft which is fine I think what we really want is for the mango to become part of the sauce so David and are going to have this for dinner tonight with some air fried potatoes and I'm going to do my little taste test on a on a keto tortilla here so we'll see how it [Applause] goes all right I'm going to put a little bit of this on my tortilla I love mango and pork nothing better to me than a pulled pork and mango salsa tortilla so this won't have the Mexican bent to it but I think it's still going to be woo a good combination let taste a little bit by itself okay real quickly we have just finished eating the uh Caribbean pork for dinner and I wanted to give you some more feedback back on that I do think it needs more salt it originally thought it was fine but I think it needs more salt it needs some ump in the in the flavor department so I think it needs a little more heat needs a little more more salt it could use a bit of smokiness and it could frankly use a little bit more sweetness like maybe some cinnamon or a little more molasses or brown sugar or whatever I think would be a really good ad I also would like to have more mango in M next time so I know that sound sounds like maybe it's not a good recipe and and I don't think that's the case I just think my palette wants more more spice and more flavor than the author's maybe than yours I don't know but play with it and see what you think because I think it has really good potential I would serve that on top of rice maybe if you feel like beans with it oh I would definitely serve it with some fried plantains and there is a there's like a plantain Mash something or other we had in Puerto one time it has a name can't remember it if you know it put it down below I think it would be terrific with that it was good on a tortilla but again that was a big tell that it needed more flavoring for me because it was overwhelmed by a flower tortilla it was good with the potatoes but again more of to it all right oh and then the other thing I would do is I would crisp it up a little bit you know cuz it it went in raw and it has never been crisped at all and I like a little bit of crisp on my pork so that would be izy she GRE so I would crisp it up just a little bit before you serve it so feel free to play with it you can add any spices you want take away any spices you want add different you know up them whatever it is you want to do the spices are not going to affect the safety of a canning recipe like this so you play with it if you find a great combination please let me know because I'm definitely going to do this one again with some tweaks so if you find some more tweaks in the meantime let me know all right thanks so much for being here I hope you enjoy it and I hope that this gives you a fun recipe to play with all right bye-bye

Channel: Grow and Preserve

Views: 3,831

Keywords: pressure canning pork shoulder, home preserving, how to can pork, pressure canning pork, pressure canning, stocking the pantry, canning pork, home canning, canning meat

Id: M2Nut0sRY78

Length: 22min 35sec (1355 seconds)

Published: Sat Jun 08 2024