The Art of Canning Pulled Pork

Are you looking for a new and exciting recipe to add to your culinary repertoire? Look no further than the art of canning pulled pork. This unique and delicious method of preserving meat is sure to become a favorite in your household.

The Quest for Perfect Pork

Finding quality ingredients is key to creating a delectable dish. To start, locate a Cash and Carry wholesale grocery store where you can find excellent deals on pork butt, which is actually the shoulder of the pig. Prices typically hover around $1.17 per pound, but with a keen eye, you may even score it for as low as $0.99. Talk about a bargain!

Picture a succulent piece of pork weighing in at 16 pounds, costing a mere $20. With this substantial cut, you can create six quarts of mouthwatering pulled pork. That’s six meals that will leave your family asking for seconds, all for slightly more than $3 per meal. Now that’s a deal worth savoring!

Easy recipe for pressure canning pulled pork. One of my favorite recipes for canning meat.

Mastering the Technique

For those new to pressure canning and eager to learn, a step-by-step video tutorial is available to guide you through the process. It’s helpful to begin by cooking the pork in an electric turkey roasting pan, ensuring the fat side is facing up. No water or spices are necessary at this stage. Allow the pork to cook until the internal temperature reaches a safe 170 degrees Fahrenheit, which typically takes around six hours for a 16-pound cut. If you’re short on time, you can refrigerate the meat and finish the next day.

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The following day, remove the chilled pork from the refrigerator and shred it into small pieces. Place the pork into a clean roasting pan and add your choice of store-bought or homemade barbecue sauce. For a classic homemade sauce, combine ketchup, mustard, brown sugar, apple cider vinegar, garlic powder, black pepper, liquid smoke, Worcestershire sauce, and lemon juice. Adjust the seasonings to your liking and add a bit of water to achieve the desired sauce consistency.

Jar of homemade pulled pork

The Canning Process

As you warm up the delectable pork mixture, ensure your glass jars, rings, and lids are sterilized. In parallel, heat water in your pressure canner. Once the jars are ready, ladle the heated pork mixture into the jars, leaving a 1-inch headspace. Wipe the rims of the jars with a damp towel, then seal them with the lids and rings.

Next, process the jars in a pressure canner at 10 pounds of pressure for either 70 minutes (for pints) or 90 minutes (for quarts). Once the pressure has released, carefully remove the jars from the canner and place them on a towel on the kitchen counter to cool completely. To ensure a proper seal, press down on the center of each jar before storing.

Your incredible canned pulled pork can safely be stored in your pantry for a year or more.

Expand Your Canning Repertoire

With your newly acquired canning skills, there’s no limit to the delicious creations you can preserve. Consider trying out these other pressure canning recipes:

  • Beef stew
  • Vegetable broth or stock
  • Chicken broth
  • Barbecue sauce
  • Pork and beans
  • Chili
  • Split pea soup
  • Bean and ham soup
  • Garbanzo beans (chickpeas)
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Don’t be afraid to experiment and get creative with your canning endeavors. Soon, your pantry will be filled with an array of tantalizing options, ready to be enjoyed at a moment’s notice.

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