Remove bones and excess fat from pork butt or shoulder roast and cut meat into suitable sizes for the jars being used. Do not remove all the fat but leave well marbled pieces. To each pint jar add the juice of 1/4 of a medium orange, half of the squeezed quarter orange, 1/2 teaspoon ground cumin, 1/2 teaspoon leaf oregano, 1/2 teaspoon canning salt and about a 1-inch piece of bay leaf. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid. Wipe jar rims with a vinegar soaked cloth or paper towel. Put on hot lids and canning rings and process in a pressure canner according to the chart below:

Weighted gauge canner
Processing time Altitude 0-1000 feet Above 1000 feet
Pints 75 minutes 10 lb 15 lb
Quarts 90 minutes 10 lb 15 lb

Dial gauge canner
  Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Pints 75 minutes 11 lb 12 lb 13 lb 14 lb
Quarts 90 minutes 11 lb 12 lb 13 lb 14 lb

To prepare: Drain liquid from the jar into a small skillet. Remove the bay leaf and orange peel from the meat and shred the meat. Reduce liquid in the skillet until thickened, about half the original volume. Stir reduced liquid into the shredded meat. Spread meat on a rimmed baking sheet and bake at 400O for 15 to 20 minutes or until meat gets brown and crisp on the edges.

Serve in corn tortillas with Queso Blanco (drained for 3 hours), salsa verde, lime juice and dried cilantro.

Save the pork bones to make Beans With Chorizo instead of using chorizo.