Mississippi Pork

Pork Roast or Pork Butt or Fresh Ham cut into 1 ½" chunks....leave some fat but cut off large pieces

Peperoncini Peppers (sliced or whole)

Peperoncini Juice

Hidden Valley Ranch (Dry)

Pork or Beef Broth

Pint Jars or double amounts if using quarts

Cut up Pork into 1 ½" chunks....leave some fat but cut off large pieces

Brown meat in 375 degree oven for 30 min (cook until ½ way done)

⅛ cup peperoncini juice in bottom of each jar

Fill each pint loosely with pork chunks

½ tsp Hidden Valley Ranch

Top with about ⅛ cup of sliced peperoncinis

Fill jars with beef or pork broth

De-bubble jars leaving a good 1" headspace making sure broth covers all ingredients

Wipe Rims with vinegar

Secure lids to "finger tight"

Process in PC for 75 min (quarts would be 90 min)

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