Add the recommended amount of water to the canner.
Prepare pressure canner according to manufacturer's instructions.Wash and sterilize jars and lids in hot, soapy water. Rinse jars and lids with hot water.
In a large bowl, combine pork, salt, and pepper. Toss to coat. Par cook the pork and divide pork among jars, leaving 1-inch headspace.
Add 1 tablespoon ranch seasoning mix, 1/4 cup pepperoncini, and 1/4 cup pepperoncini brine to each jar.
Fill jars with chicken broth, leaving 1 inch headspace.
Wipe rims of jars with a damp cloth.Place lids on jars and screw on bands fingertip tight.Place jars in pressure canner.
Lock lid and bring pressure canner to pressure according to manufacturer's instructions.Process jars at high pressure for the following times:Pints: 75 minutesQuarts: 90 minutes
Let canner depresurize naturally
Remove jars from pressure canner and place on a wire rack to cool.
Let the jars sit for up to 24 hours, check the seals. If lids are not sealed, refrigerate or freeze jars.