====== Canned Drunk Pork ======
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===== Ingredients =====
  * 2 tablespoons olive oil, divided
  * 2 pounds boneless pork shoulder or loin, cut into 1-inch chunks
  * 2 medium onions, diced (1 cup)
  * 4 large carrots, cut into ½-inch rounds (2½ cups)
  * 4 medium Roma tomatoes, diced (2 cups)
  * 5 garlic cloves, minced
  * 1½ tablespoons dried oregano
  * 1 tablespoon brown sugar
  * 1 teaspoon ground nutmeg
  * ½ teaspoon cayenne pepper
  * 3½ cups red wine
  * 3½ cups Tomato Juice
  * 2 bay leaves”

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===== Info =====
  * **Prep:** 15
  * **Cook:** 25 + 90
  * **Serves:** 3 quarts
  * [[GUIDE TO PRESSURE COOKER|Source]]

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===== Directions =====
  - “In a thick-bottomed stockpot, heat 1 tablespoon oil and brown the pork in batches, until all the pork is lightly browned, about 3 to 5 minutes per batch. Add 1 additional tablespoon of oil while browning each batch. Remove each batch from the stockpot and place in a bowl. Be sure not to fully cook the meat. Set aside.
  - 2.Add the onions, carrots, tomatoes, garlic, oregano, brown sugar, nutmeg, and cayenne pepper to the pork drippings. Mix well and cook for 5 to 8 minutes, or until the onions are translucent. Add the wine, Tomato Juice, and bay leaves, and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the pork and cook for an additional 2 minutes. Remove the bay leaves and discard.”
  - “Using a slotted spoon, fill each jar three-quarters full with pork and vegetables. Be sure to obtain a good ratio of pork and vegetables in each jar. Ladle the hot stew liquid over the mixture, being sure to leave 1 inch of headspace. Tamp the mixture down using an air bubble remover tool and add additional stew liquid if necessary to maintain the 1 inch of headspace.
  - 4.Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
  - 5.Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

{{tag>pressure_cooker  canning pork_shoulder pork red_wine tomato_juice carrots onion tomatoes}}
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