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BBQ Pulled Pork

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Roast pork simmered in a simple brown sugar BBQ sauce until it practically melts apart is the base for this revolutionary and truly useful pressure-canned recipe."

List of Ingredients

â—¦ 1 ½ cups chopped onion (about 1 large)
â—¦ 1 ½ cups ketchup
â—¦ ½ cup firmly packed light brown sugar
â—¦ ¼ cup apple cider vinegar (5% acidity)
â—¦ 2 tablespoons Worcestershire sauce
â—¦ 2 tablespoons brown mustard
â—¦ 2 tablespoons honey
â—¦ 3 cloves garlic, minced
â—¦ 1 (4- to 5-pound) boneless pork shoulder roast (Boston butt), cut into large chunks


Recipe

Stir together all ingredients, except pork, in a 6-quart stainless steel or enameled Dutch oven until blended. Add pork, turning to coat. Bring to a boil; reduce heat, and simmer five 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-pint jars for 1 hour and 15 minutes or 1-quart jars for 1 hour and 30 minutes. Turn off heat; cool canner to zero pressure. Let stand five more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool.

Makes about six (1-pint)
or three (1-quart) jars



• Tricks of the Trade:
Empty contents of desired number of jars into a saucepan or Dutch oven. Bring to a boil; reduce heat, and simmer 15 minutes. Remove from heat; shred pork using two forks. Spoon onto toasted buns or into warmed tortillas.