I've done a forum search and looked through my Ball Blue book and don't see many recipes for pork meals. Rather than just can the meat and worry later about using it, I'd prefer to make something I can just open, heat and serve. Maybe add an ingredient or two at the serving point.

Any ideas out there? Even if it's just a search term, I'd appreciate the help.

Chili is the next thing I think of. Any of the many canned chili recipes can be used and it can be chunked rather than ground if you prefer chunky chili.

Then pork stew - just sub pork for the beef in the recipe. Same goes for soup. You can sub pork for any of the other meats in the meat recipes. NCHFP gives the basic soup and stew directions/recipe.

And of course canned plain either ground or in chunks (see NCHFP) would be my first choice because then it can be used for all kinds of things later - sweet and sour pork, breakfast hash, stir fry, pork in white wine sauce, pulled pork bar-b-q, meatloaf, goulash, etc.

All pressure canned of course. Hope this helps.

Dave

Ingredients:
2lb-4lb pork loin
1 can green enchilada sauce
1 package shredded cheese OR sliced avocado (or both)
1 package tortillas (wheat/whole grain preferable)

Put pork loin in crockpot, pour enchilada sauce over it. Cook on low for 6 hours if thawed, 8 hours if frozen. Use a fork to shred the pork (it'll basically fall apart). Serve pork and cheese/avocado on tortillas like a taco.

It's a little messy so don't forget extra napkins!