How to Can Pulled Pork
Last week, I embarked on a culinary adventure and tried my hand at pickled asparagus. This time, I wanted to explore something completely different. That’s when I stumbled upon an amazing recipe for canning pulled pork. This has quickly become one of my all-time favorite methods for preserving meat.
With my newly acquired knowledge of where to find the best deals on pork, I thought it would be a fantastic addition to our food storage. Thankfully, we have a Cash and Carry wholesale grocery store that offers great deals on pork butt (which, fun fact, is actually the shoulder of the pig!). The regular price hovers around $1.17 per pound, but I’ve managed to snag it for as low as just $0.99 per pound. What a steal!
During my last shopping trip, I purchased a whopping 16-pound piece of pork for approximately $20.00. I then utilized this pork to prepare 6 quarts of mouthwatering pulled pork, enough to serve six meals for a family of four. That means each meal costs just over $3. Not too shabby, huh?
Step by Step Canning Video
If you’re new to the world of pressure canning and would like to see me in action, I’ve got you covered. Check out this video, where I provide detailed instructions for canning pulled pork.
To start, you’ll need to cook the pork. I simply placed mine on the rack in my electric turkey roasting pan, making sure the fat side was facing up. I opted not to add any water or spices to the meat. The key is to cook the pork until the internal temperature reaches 170 degrees F when measured with a meat thermometer. For my 16-pound cut, I cooked it at 300 degrees Fahrenheit, and it took approximately 6 hours to cook the pork thoroughly. If you prefer using a crockpot or an oven, I’ve also got some handy tips for you.
Afterward, as I ran out of time to complete the process, I stored all the cooked pork in a large pot with a lid and placed it in the refrigerator overnight.
The next day, I retrieved the pork from the fridge, cut and shredded it into small pieces, and transferred them into a clean roasting pan.
Now comes the fun part – preparing the sauce. While you can use store-bought barbecue sauce, I prefer making my own. Here’s what I added to the pork:
- 4 cups of ketchup
- 1 cup of mustard
- 1 cup of brown sugar
- 3/4 cup of apple cider vinegar
- 1 1/2 tablespoons of garlic powder
- 1 tablespoon of black pepper
- 3 tablespoons of liquid smoke
- 3 tablespoons of Worcestershire sauce
- 1 1/2 tablespoons of lemon juice
Feel free to add hot sauce if you prefer some heat. Once everything is thoroughly mixed, adjust the seasonings to suit your taste. If needed, add a little water to achieve a nice sauce-like consistency, bearing in mind that some of the water will evaporate during the canning process. When you open the jar later on, you may need to add a bit more water or barbecue sauce before serving.
As your delectable pork mixture warms up, take a moment to sterilize your glass jars, rings, and lids. Meanwhile, heat water in your pressure canner.
Once your jars are ready, carefully ladle the heated pork mixture into the hot jars, making sure to leave about 1 inch of headspace. Wipe the rims of the jars with a damp towel and proceed to seal them tightly with the lids and rings.
Next, place the jars in the pressure canner and process them at 10 pounds of pressure for either 70 minutes (for pint-sized jars) or 90 minutes (for quart-sized jars).
After the pressure has been released from the canner, remove the jars and place them on a kitchen counter or a towel to cool completely. Before storing, check if the jars have sealed properly by gently pressing down on the center of each lid.
Your canned pulled pork can be stored in the pantry for a year or longer, providing you with delicious meals whenever you desire.
More Pressure Canning Recipes
If you’ve enjoyed this adventure into canning, why not explore even more recipes? Here are some mouthwatering ideas for your next canning experiment:
- Beef stew
- Vegetable broth or stock
- Chicken broth
- Barbecue sauce
- Pork and beans
- Split pea soup
- Bean and ham soup
- Garbanzo beans (chickpeas)
Did You Try this Recipe?
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