BBQ Pulled Pork

BBQ Pulled Pork for Pressure Canning
Yields 3
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Cook Time
1 hr 30 min
Total Time
3 hr
Cook Time
1 hr 30 min
Total Time
3 hr
  1. 1 1⁄2 cups chopped onion (about 1 large)
  2. 1 1⁄2 cups ketchup
  3. 1⁄2 cup firmly packed light brown sugar
  4. 1⁄4 cup apple cider vinegar (5% acidity)
  5. 2 Tbsp. Worcestershire Sauce
  6. 2 Tbsp. brown mustard
  7. 2 Tbsp. honey
  8. 3 garlic cloves, minced
  9. 1 (4- to 5-lb.) boneless pork shoulder roast (Boston butt), cut into large chunks
  1. Stir together all ingredients, except pork, in a 6-qt. stainless steel or enamel 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 headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled.
  3. Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.
  4. Process 1-pt. jars for 1 hour and 15 minutes or 1-qt. jars for 1 hour and 30 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool.
  1. Pressure canning is the only safe canning method for meats due to the low acidity.