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BBQ Pulled Pork
I made this recipe and put it up for those nights I didn’t want to cook. My husband dislikes pulled pork but he asked me to make this again after we used the last jar. If you decide to raw pack instead of the slow roast, I find that chunks that are larger hold up better in the canner and will pull easily. Smaller chunks will be tougher. I also recommend making sure you keep some of the fat instead of a clean trim, it makes a difference. Distribute among the jars evenly. Because we’re fans of spicy, I hit this with some hot sauce to give it some kick. Even if you don’t like the heat, freshly ground black pepper really does good things for this recipe.
Makes about 6 (490 mL) or 3 (945mL) jars
Roast pork simmered in a simple brown sugar BBQ sauce until it practically melts apart is the base for this revolutionary and truly useful pressure-preserved recipe.• 1 1/2 cups chopped onion (about 1 large) (375g)
• 1 1/2 cups ketchup (375 mL)
• 1/2 cup firmly packed light brown sugar (125 g)
• 1/4 cup apple cider vinegar (5% acidity) (60mL)
• 2 Tbsp. Worcestershire Sauce
• 2 Tbsp. brown mustard
• 2 Tbsp. honey
• 3 garlic cloves, minced
• 1 (4- to 5-lb.) boneless pork shoulder roast (Boston butt), cut into large chunks (2-2.25 kg)DIRECTIONS:
1. Stir together all ingredients, except pork, in a 6-qt. stainless steel or enameled Dutch oven until blended. Add pork, turning to coat. Bring to a boil; reduce heat, and simmer 5 minutes.2. Ladle hot pork mixture into a hot jar, leaving 1-inch (0.635 cm) head space. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure preserver containing 2 inches of water (180 F/90 C). Repeat until all jars are filled.
3. Place lid on preserver, and turn to locked position. Adjust heat to medium-high. Vent seam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge preserver or 11 pounds (psi) for a dial-gauge preserver.
4. Process 1-pt. (490 mL) jars for 1 hour and 15 minutes or 1-qt. (945 mL) jars for 1 hour and 30 minutes. Turn off heat; cool preserver to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in preserver 10 minutes. Remove jars and cool.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016)
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This is one of my favourite recipes. I’ve made it time and again and it never fails to please.
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I canned barbeque for the first time back in January. Had a boston butt in freezer. DH always makes it at Christmas. So I made it to can. Cooked the boston but using a bit of vinegar in slow cooker. Then when done, I pull it apart and add our barbeque sauce. It is pigman’s vigegar based sauce. I use half and half mild and hot. Then mix it all together really good and then add to meat. I also add a bit more vinegar as well. I then put into jars and process in pressure cooker for the allotted time. It taste like it was just made. We used a jar for the first time a few days ago. I am going to make more for canning later this week. Have another boston but in freezer I need to get out to can up.
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