BBQ Pulled Pork
BBQ Pulled Pork for Pressure Canning
- 1 1 ⁄2 cups chopped onion about 1 large
- 1 1 ⁄2 cups ketchup
- 1 ⁄2 cup firmly packed light brown sugar
- 1 ⁄4 cup apple cider vinegar 5% acidity
- 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
- 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.
- 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.
- 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.
- 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.
Pressure canning is the only safe canning method for meats due to the low acidity.