In a stockpot, heat 1 tablespoon of oil and working in batches, brown the pork until it is lightly browned. About 3 to 5 minutes per batch. Be sure not to cook the pork, we are only browning the surface. Use the remaining olive oil to finish browning the remaining pork and set aside in a bowl.

Using the same stockpot, add the onions, carrots, tomatoes, garlic, oregano, brown sugar, nutmeg, and cayenne pepper to the pork drippings. Mix well and cook for 8 minutes on medium heat, or until the onions are translucent.

Add the wine, tomato juice, and pay leaves, and increase heat to medium-high and bring to a boil. Reduce heat to low and cook for an additional 10 minutes. Add the pork to the stockpot, mix well and cook for an additional 2 minutes. Remove the bay leaves and discard.

Using a ladle and slotted spoon, fill each jar three-quarters full with the stew mixture. Be sure to evenly distribute a ratio of meat and vegetables into each jar. Next, ladle the hot stew liquid into each jar, filling to 1-inch headspace. Remove any trapped air pockets and add additional liquid if necessary to maintain the 1-inch headspace.

Wipe each jar rim with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.

Process in a pressure canner at 10 PSI or according to your elevation or canner type. Quarts process for 90 minutes and pints for 75 minutes.