How to Pressure Can Caribbean Pork | Easy and Versatile Recipe

Let's have some fun with this one. Yes, there are some things I would change to give it more oomph, but if you think the original may be just right for you, have at it! Make it yours. Recipe as written below with the adjustments I would make in parentheses.

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Pork and Mango in Caribbean Spices:
4.5 lbs boneless trimmed pork shoulder/butt
3 large ripe mangoes, diced, about 4 cups
1/2 cup apple cider vinegar
3T lightly packed brown sugar (6T brown sugar)
1T non-iodized salt (1.5-2T non-iodized salt)
1/2tsp allspice (2 tsp allspice)
1/2tsp chipotle pepper powder (1T chipotle pepper powder)
1/2tsp black pepper (1.5 tsp black pepper)
1/2tsp dried thyme (1tsp dried thyme)
1/2tsp ground ginger (2 tsp ground ginger)
1/8tsp ground cloves (1/2-3/4 tsp ground cloves)
(I would also add 2-3 tsp of cumin.)

My directions for how I will do this next time:
Trim pork of excess fat and cut into 1" cubes. Peel and dice mangoes. Combine mangoes and apple cider vinegar, and set aside. Combine pork and all seasonings. Add a generous cup of pork mixture to each jar. Top with a generous 1/2 cup vinegar-soaked mango. Top off with pork as needed to reach 1" headspace. Process pint jars for 75 minutes in pressure canner.

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