Canning pulled pork has been another recipe that has been on my “to do” list. My hubby slow barbecued a pork butt so that I could can up the shredded pork and test the ability and texture of the pork after pressure canning. I only did a few jars as a test but the pork looks good as far as texture and the liquid I added was a 1/4 cup of some of my homemade bbq sauce to each pint jar and the rest to 1″ headspace with beef stock to keep the pork moist.
When pulling the pork try to keep it in bigger chunks than you would normally pull it. I found that I only went through the pork and pulled it once rather than doing it twice like I usually do. The pressure canner will tenderize it more so it will naturally continue to fall apart in the jar.
- 3-5 lbs pork butt barbecued or slow cooked till tender enough to be pulled apart or shredded.
- 1 pint jar Homemade BBQ sauce (optional)
- 1 quart Beef stock or water
- Prepare 3 - 5 pints, lids, and rings.Sterilize the jars and keep them in the hot water till its time for processing.Make sure to fill your pressure canner with the recommended amount of water andbring it to a simmer.
- In a stainless steel pot heat the beef stock or hot water till low boil. Remove from heat.
Filling the jars:
- On a dishtowel place your hotjars and using your funnel in each jar fill with the pulled pork 3/4 full packing in the jars.
- Add 1/4 cup of the bbq sauce to each jar if you want that flavor, otherwise, fill the jars with stock or water to 1” headspace. Remove air bubbles and refill to the proper headspace ifnecessary.
- Taking a clean papertowel wet it with vinegar and wipe the rims ofthe jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on thenow cleaned rims. Add your rings to the tops of each of the jars and turn toseal just "finger tight".
- Make sure your rack is on the bottom of the canner andplace the jars in the pressure canner.
- Lock the lid and turn up the heatbring the canner to a boil.
- Vent steam for 10 minutes, then close the vent byadding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gaugecanner) and quarts at 90 minutes. (Adjust pressure for altitude)
- When complete turn off the heat and let pressure return to zero naturally. Wait twominutes longer and open vent.
- Remove canner lid. Wait 10 minutes then removejars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
- Some time in the next hour your jarswill be making a "pinging" or "popping" noise. That is theglass cooling and the reaction of the lids being sucked into the jar for propersealing. Some recipes may take overnight to seal. Check your lids and reprocessany jars that did not seal. Remove rings for storage.
Joe PilkertonPosted on: March 10, 2020
HELP! I made a batch of slow cooked pulled pork in the slow cooker. When I went to can it, the pork turned dark brown and seemed to carmelize. It tasted burnt and sour. No thickening agents were used just the BBQ sauce in the pork. How do I avoid this from happening in the future?