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Reviews Date product posted
0 Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated












Description:
Ingredients: no itemized ingredients
no itemized ingredients
How To Prepare: This is dead easy, cheap
and very yummy! I make it
all the time
and use it in salad with a
dijon-mustard salad
dressing, or I
serve it hot with steamed
veggies. I usually make this
when pork
is cheap. You can
experiment with flavors and
also different
meats! For meats which are
less fatty (ex:chicken), you
would
probably need to add some
liquid to the jars before
cooking, like
some chicken stock.


Buy a "pork butt", without the
bone. Cut in big cubes
(about 1
inch square) and add salt
(a good amount) and
pepper. You can
also add any herbs or
spices at this stage. Push
the cubes into
Mason jars (jars to make
jams, jellies, preserves,
etc). Pack
the cube really tight in the
jars and close them. Put the
jars
in a Dutch oven filled with
water, enough to cover the
jars. THE
WATER SHOULD BE
COVERING THE JARS AT
ALL TIME DURING THE
COOKING.
When the water is boiling,
start counting 2.5 hours,
adding water
if necessary. Get the jars
out, and let them cool on
the counter
top. The covers will make
these little "pop" sound,
indicating
that a vaccuum is created,
making it sealed and
properly preserved.
Voila! The pork is tender,
rosy, in a "jelly" made from
the juices
and covered with a layer of
solid fat (I discard the fat but
keep
the jelly if I want to make a
sauce to serve with the hot
pork).
You don't have to keep
these jars in the fridge and
they are
suppose to last a few
months, but mine never
make it this long!
It's ideal for lunch, picnics,
etc. I use smaller Mason
jars, this
way once opened, I don't
have to eat it all week
long...Enjoy!
Carbs per serving - include all nutritional information if known: no counts provided
Effort (Easy, Average, Difficult): Easy
 



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