Canning pork recipe – delicious and versatile

Today I’m going to show you how to make delicious canning pork. It’s simple and super quick to make.

The canned pork tastes heavenly on a bread or a bun. Alternatively, you can chop it up and eat it as a kind of rillette or use it for cooking. 

I cook the pork in its own juices in this recipe. After the jars have cooled, the meat is no longer completely covered with its own juices. If that bothers you, you can add in aspic broth after filling the jars. You can also find this step in my recipe.

Here you can find the complete canning pork recipe as a video or to read through.

Have fun and good luck making it!

Canning pork – What do you need to make it?

Meat for 1 kg 

• 50% pork belly (500 g)
• 50% pork shoulder (500 g)

You can adjust the cuts according to your preferences (fat/lean ratio) and use, for example, only pork butt (1000 g).

Ingredients base: 

• 15.5 g Salt
• 2.5 g Cure #1
• 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
• 2.5 g black pepper

Spice variant #1:

• 4 g marjoram
• 1 g mace
• 1 g allspice
• 0.5 g ginger powder

Spice variant #2:

• 4 g fennel seeds
• 3 g paprika
• 3 g sugar
• 2 g coriander
• 1.5 g oregano
• 0.5 g nutmeg
• 25 g dry white wine

Spice variant #3:

• 1,5 g thyme
• 1 g rosemary
• 1 g allspice
• 1 g mace
• 0.75 g juniper berry
• 0.5 g clove
• 0.5 g bay leaf

Optional aspic broth for infusion:

• 300ml water
• 3.5 g Salt
• 2.5 g Cure #1
• Aspic powder Bloom 240 depending on the desired strength 30 – 40g /1liter

The equipment to make canned pork

Jars

You need jars to preserve your pork. I mostly use the Weck company here.

Canning pork – Step-By-Step Instructions

1. Cut your meat into slices or cubes. You can decide the size yourself. I cut the lean pieces a little larger and the fattier pieces rather smaller.

2. Add the spices to the meat.

3. Mix the ingredients. Make sure everything is well combined. Here you can really knead and stir by hand for a few minutes. If the mixture is too dry, you can add a little water.

4. Fill the mixture into jars. The important thing here is that there is little air in the spaces and the jar is not filled to the brim. I leave at least 3cm free space.

5. OPTIONAL: The meat is usually not covered with its own juice after cooking. If this bothers you, you can add aspic broth to the meat at this step.

6. Seal the jars.

7. Now you have to boil down the mixture at 100 °C (212 °F)  for 2 hours and then let it cool down.

8. Your canned pork is ready. 😄 Enjoy it.

How long is the shelf life of the canned pork?

Canning pork can be kept in the refrigerator for about 4 – 5 days when cut. Cooked in jars, it can be kept for several months. Here, as always: see – smell – taste!