WebRefrigerate for 20 minutes, then fry in olive oil until browned. Deglaze the pan with the water or stock and then add all the other sauce ingredients (except the cream). Simmer for 5 …
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Canning Directions: As the pork mixture is warming up, sterilize glass jars, rings, and lids. Heat the water in your pressure canner. After the jars are ready, ladle the heated pork mixture into the hot jars, leaving 1 inch head space. Wipe rims of jars with a damp towel and put the lids and rings on the jars.
Refrigerate broth and skim off the fat after it becomes solid. Pack pints with pulled pork and add hot pork broth to fully cover the meat, leaving 1 inch of head space. Pressure can for 75 minutes @ 10 lbs. pressure (check your altitude chart for your area) I use the canned pulled pork for a number of different dishes:
From Easy Air Fryer Pork Chops and Creamy Basil Skillet Pork Chops, to Baked Ranch Pork Chops and Balsamic Mustard Pork Chops, there are plenty of low-carb pork recipes to choose from here. And chances are, if you're having a hard time finding chicken in the grocery store these days, you can still come across pork chops and pork loin.
If using a Ninja Foodi, place air crisp basket in the pot and air crisp pork in batches at 400 degrees for 10 minutes to crisp edges. Store (and freeze) leftovers in juices. This is an electric pressure cooker adaptation of our Crock Pot Pork Carnitas.