Recipes for pickled pork: a great choice for all “carnivores”. Get inspired by our TOP recipes!

Did you know that you can also preserve meat by pickling?

Pork in particular totally encourages it.

You can even preserve it both raw and baked.

Try our recipes for canning pork in several different variations.

They are luxurious!

Canning pork in jars

There is not always time to cook, so it will be useful to have pre-prepared meat at home. Pickling in jars is probably the most common option, so let’s take a look at it!

You will need

  • pork – it depends on your choice
  • boiled water or pork broth
  • lard for wiping glasses
  • jar
  • canning pot with a thermometer

Preparation process

  • First, prepare the canning jars and sterilize them properly.
  • Meanwhile, boil the pork stock and let it cool.
  • Clean the pork, remove tendons, bones, fat (but leave a small amount).
  • Cut the meat into cubes – 2 x 2 centimeters, salt, pepper and put it in the fridge to rest for 24 hours.
  • The next day, grease the canning jars with melted lard.
  • Remember that the glasses must be clean and dry – do not wipe them with a cloth, let them dry freely.
  • Put the meat in the jars so that it is really packed on top of itself – sprinkle a little salt on top, this will preserve the meat.
  • Place the raw meat in half of the glass and add cold meat broth to ¾ of the glass.
  • Wipe the edges of the jars with a paper towel and seal.
  • Place the jars in the canning pot so that they are not touching – preferably 1 centimeter apart.
  • Cover them with ⅓ glasses of water and cook at 98-100 degrees for one hour.
  • Once done, leave the jars to cool until the next day.
  • The next day, boil the jars again – one hour at 98-100 degrees.
  • After cooking, remove the glass and let it cool.
  • Store at a cool temperature in a dark place.
Pickled pork in mason jars.

Homemade pickled pork

The ideal combination of home-cooked meat is pork belly with pork shoulder. Are you salivating? Then be inspired by our recipe!

You will need

  • 1.5 pork shoulder
  • 1.5 pork belly
  • quick salt
  • water
  • canning jars with lids

Preparation process

  • Clean the meat first, remove bones, tendons and excess fat.
  • Rinse lightly and cut the meat into cubes – ideally 2 x 2 centimeters.
  • Mix the meat with quick salt – for example Praganda, rub the salt thoroughly into the meat.
  • Start filling the cubes into pre-sterilized jars.
  • Fill the glasses with water – up to ¾ of the glass.
  • Wipe the rims of the glasses well with a paper towel to get rid of the grease.
  • Put the lids on and close tightly.
  • Boil completely submerged jars for 2 hours at 98 degrees.
  • The next day, bring the water to a boil again and cook for another hour at a gentle boil.
  • Allow the jars to cool and then store.
Pickled pork in mason jars.

We have also prepared for you the best recipes and tips for canning raw meat . Try the options of filling in jars, in the oven, but also in cans.

Canning roast pork

It’s always handy to have already cooked meat at home and always take it out when needed. Try our recipe and keep pork at home all year round.

You will need

  • 1.5 kg pork shoulder
  • 1.5 kg pork belly
  • 1 kg pork knee
  • 2 heads of garlic
  • salt, crushed cumin, pepper
  • water

Preparation process

  • Clean the meat and cut it into cubes.
  • Salt it, add crushed cumin and pepper and put it in the baking dish.
  • Cut the heads of garlic in half and place them unpeeled with the meat.
  • If you have a skin on the belly, cut it and leave it in the baking dish.
  • Cover with water, close the lid and bake as you are used to – until soft.
  • Be careful not to boil the water and burn the meat during cooking.
  • In the meantime, prepare the canning jars and lids, sterilize them properly and let them dry.
  • Once the meat is cooked, take it out and remove the bones, skin and garlic.
  • Put the meat in the jars – not all the way to the edge, only two-thirds full.
  • Strain the remaining baking and add water as needed and boil.
  • Then pour the meat into ¾ of the glass.
  • Wipe the edges of the jars thoroughly and close the lids.
  • Place the jars in the canning pot, add water and cannize at 100 degrees for one hour.
  • After the jars have cooled, store them in the refrigerator.
Pickled pieces of pork in jars.

We have other recipes for canning roast meat for you. Get inspired!

Canning pork in the oven

You can also easily prepare pickled meat in the oven. Don’t know how to do it? Then the following recipe will come in handy!

You will need

  • pork – it depends on your choice, for example, neck, shoulder, belly
  • salt, pepper – cumin
  • water or broth
  • canning jars with lids
  • deep tray with a tea towel

Preparation process

  • Remove the bones, tendons, skin and fat from the meat.
  • Rinse it lightly and cut it into cubes (about 2 x 2 centimeters).
  • Salt the meat cubes, you can pepper them and add cumin – put them in the fridge for 24 hours.
  • Prepare jars for canning and sterilize them thoroughly.
  • Once the meat is laid out, preheat the oven to 100 degrees.
  • Put one teaspoon of salt on the bottom of the glass or you can sprinkle salt on the meat.
  • Place the meat in dry mason jars to squeeze out the air.
  • Fill the glass with broth or boiled water – about ¾ of the glass.
  • Wipe the edges of the glasses with a paper towel, tighten the lids tightly and place the glasses in a deep tray in which you spread the towel.
  • Fill the glasses with water and put them in the oven – stack the glasses 1 centimeter apart so they don’t break.
  • Bake for one hour and then let the jars cool.
  • The next day, put them back in the preheated oven and bake again at 100 degrees for one hour.
  • Finally, remove the jars and let them cool.
  • Store in a cool place.
Pork cubes packed in mason jars.

Canning pork in its own juices

Juicy pork meat is a popular delicacy that almost no one despises. Load it in your own juice and the whole family will be able to eat it!

You will need

  • pork shoulder, neck and belly
  • meat broth or boiled water
  • salt
  • herbs, spices

Preparation process

  • Clean the pork mixture, rinse it slightly and cut it into large cubes.
  • In a bowl, mix the meat with salt, pepper, crushed cumin and dried herbs – it depends on your choice.
  • Add cold stock or boiled water, mix and leave in the fridge for at least 12 hours.
  • In the meantime, prepare the canning jars and lids, sterilize them properly and let them dry.
  • Start filling the glasses with meat and up to ¾ of the glass with broth or water – the meat must be submerged.
  • Remove grease from the edges of the jars and close the lids.
  • We sterilize the pork in two stages – once every day.
  • Canning at 100 degrees for one hour the first day and 95 degrees for one hour the next day.
  • Store chilled glasses in a cool, dark place.
Pieces of meat preserved in their own juice in jars.

Other pork specialties

Who doesn’t know a great pork goulash or other delicacies made from this type of meat? But this kind of pork broth is a great cure for all ailments!

Boiled pork broth

You will need

  • 1 kg of pork chops
  • 500 g of pork ribs
  • 2 carrots
  • 2 parsley
  • 2 onions
  • ½ celery
  • ¼ leek
  • salt, pepper, bay leaf, allspice

Preparation process

  • Wash the meat and bones and remove dirt.
  • Place in a large pot and cover with water.
  • Salt the water and bring to a boil.
  • Let it cook for about 45 minutes and then add the chopped and cleaned vegetables and spices to the pot and cook for an hour.
  • As soon as the broth is ready, strain it, peel the meat.
  • Pour the hot stock into the pre-prepared glasses and cover.
  • Cook at 100 degrees for one hour.
  • The next day, cook again – 100 degrees for 45 minutes.
  • Allow the jars to cool and store.
Pork broth loaded in a mason jar with vegetables placed next to it.

Rules for canning roast meat

  1. Observe hygiene – working with raw meat requires great care, so keep the cutting board, knives and work area clean.
  2. The meat should be cooled before canning – so let it sit at least overnight in the fridge .
  3. Do not put onions in the jar – they are subject to rapid fermentation and the meat can spoil.
  4. Just rinse the meat quickly – don’t put it in a bowl of water.

And how did you like our pickled meat recipes? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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