BBQ Pulled Pork (Pressure Canned)
Pork shoulder simmered in a brown sugar barbecue sauce and pressure canned in chunks, so a jar off the shelf is fifteen minutes from pulled pork sandwiches. From The All New Ball Book of Canning and Preserving.
Ingredients
- 1 ½ cups chopped onion (about 1 large)
- 1 ½ cups ketchup
- ½ cup firmly packed light brown sugar
- ¼ cup apple cider vinegar (5% acidity)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown mustard
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 boneless pork shoulder roast (Boston butt), 4 to 5 lb, cut into large chunks
Instructions
Stir together everything except the pork in a 6-quart stainless steel or enameled Dutch oven until blended. Add the pork, turning to coat. Bring to a boil, reduce the heat, and simmer 5 minutes.
Ladle the hot pork mixture into a hot jar, leaving 1-inch headspace. Remove air bubbles, wipe the rim, center the lid, and apply the band fingertip-tight. Set the jar on the rack in a pressure canner holding 2 inches of simmering water (180°F). Repeat until all the jars are filled.
Lock the lid on the canner. Turn the heat to medium-high and vent steam for 10 minutes. Put the counterweight or weighted gauge on the vent and bring the pressure to 10 psi on a weighted-gauge canner, 11 psi on a dial gauge.
Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes. Turn off the heat and let the canner return to zero pressure. Let it stand 5 more minutes before removing the lid. Cool the jars in the canner 10 minutes, then remove and cool.
Notes
To serve: empty the jars into a saucepan, bring to a boil, and simmer 15 minutes. Off the heat, shred the pork with two forks and pile it onto toasted buns or into warm tortillas.
Altitude: times assume 1,000 feet or below. Higher up you raise the pressure, you do not extend the time. Weighted gauge goes to 15 psi anywhere above 1,000 feet. Dial gauge: 11 psi to 2,000 feet, 12 to 4,000, 13 to 6,000, 14 to 8,000, 15 to 10,000.
This is a tested recipe. Changing the proportions of meat to sauce, the jar size, or the processing time makes it an untested one.