Canning Pulled Pork

Home canned pork image

Have you ever come across those fantastic sales on pork, where the prices are so good that you wish you had extra freezers to hold it all? These deals often happen when your pressure canner is sitting idle. That’s where canning steps in as an economical solution to store pork safely, preserving its quality. The canned pork can then be used instantly in a wide range of recipes, from curries to tajines, or even for quick braised suppers. Trust me, the taste is absolutely divine.

Oh, and when you open the jar, don’t let that precious broth go to waste. It’s pure gold! Freeze the broth and use it in soups, stews, risottos, gravies, and more.

Quantities of Pork Needed

As a rough guideline, you can estimate needing about 500g (1 lb) of pork per half-liter (US pint) jar of canned pork.

The Recipe

  • Jar Size Choices: Half-liter (1 US pint) OR 1 liter (1 US quart)
  • Processing Method: Pressure canning only
  • Yield: Varies
  • Headspace: 3 cm (1 inch)
  • Processing Pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kPa) dial gauge (adjust pressure for your altitude when over 300 meters / 1000 feet)
  • Processing Time: Half-liters (pints) 75 minutes; liters (quarts) 90 minutes

The processing guidelines provided here are for weighted-gauge pressure canners. If applicable, refer to dial-gauge pressures.

See also  Recipe For Braised Ground Pork and Potatoes

Home canned pork image

Home canned pork image

Reference Information

  • How to pressure can
  • Adjusting pressure for your altitude
  • More information on canning meat
  • Shelf life of home-canned goods

Recipe Notes

  • The USDA Complete Guide (2015, page 5-6) advises to “Remove large bones.” However, they don’t define what “large” means.
  • According to the Ball / Bernardin Complete Book (2015, page 396), if you have a lot of meat to brown, you can spread it out in roasting pans or trays and sear it in a hot oven until brown on the outside, but still rare on the inside.
  • If you need to bring canning liquid such as stock or tomato juice to a boil, you may use a microwave. Just be cautious when handling heated liquids.
  • Instead of regular salt, you can use a non-bitter and non-clouding salt substitute. Herbamare Sodium-Free performs well in this regard.

The Canning Broth

The USDA Complete Guide (2015) recommends filling the jar with a boiling liquid, such as water from a kettle, stock, or tomato juice. According to the Ball / Bernardin Complete Book (2015), you can slightly thicken the canning broth for cubes or strips of meat with Clearjel. They suggest, “If desired, ClearJel can be used to lightly thicken the broth in this recipe.”

How Large Should the Cubes of Meat Be?

According to the Bernardin Guide (2013, page 100), aim for ½ to 1 inch (2 to 3 cm) pieces. The Ball / Bernardin Complete Book (2015) suggests cutting the meat with the grain into jar-size pieces or cubes suitable for cooking and canning.

How Much Fat to Use While Browning the Meat?

When canning meat, it’s best to avoid excessive fat as it can interfere with the jar’s seal and turn rancid during storage. However, there’s no precise guidance on the amount to use. The USDA Complete Guide (2015) instructs to “Precook meat until rare by roasting, stewing, or browning in a small amount of fat.” The Ball / Bernardin Complete Book (2015) recommends browning the meat in a skillet over medium heat, using no more than 1 tbsp of added fat or vegetable oil. Unfortunately, they don’t specify the quantity of meat for this suggestion.

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Recipe Source

This recipe is sourced from the USDA Complete Guide:

  • Strips, Cubes, or Chunks of Meat. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Pages 5-6.

Please note that the USDA also provides a raw-pack option.


The nutritional information may vary depending on the cut of pork used.

Home-canned-pork-2001 image

Cooking with Canning Recipes

Try these delicious recipes using canned pork:

  • Pork Pie with Sweet Potato Crust
  • Pork and Pepper in Cream Sauce

Remember, at Hook’d Up Bar and Grill, we pride ourselves in serving the best dishes made from high-quality ingredients. Join us for a mouth-watering meal!

Hook’d Up Bar and Grill

Canning Pulled Pork