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Deep South BBQ

Source of Recipe

From "The Prepper's Canning Guide" by Daisy Luther


Recipe Introduction

"This Southern classic can be made with any inexpensive roast, like beef or pork. The smoky flavorful meat only gets better as it sits in the jar."

List of Ingredients

5 to 6 pounds roast
2 large onions, puréed
1 bottle of beer
2 cups ketchup
¼ cup prepared yellow mustard
½ cup brown sugar
¼ cup apple cider vinegar
1 tablespoon garlic powder
1 teaspoon black pepper
1 tablespoon liquid smoke
½ tablespoon Louisiana-style hot sauce


Recipe

Place the roast and onions in a slow cooker, then pour a bottle of beer over them. Cook on low for 10 hours. The meat should be so delightfully tender that it falls apart when you touch it with a fork. Shred the meat with two forks, and return it to the cooking liquid in the slow cooker. Stir to combine.

In a saucepan, combine remaining ingredients with a whisk to make your sauce. Stirring frequently, bring the sauce ingredients to a boil. Pour the sauce over the meat in the slow cooker. Stir well. Heat the sauce on low for another 30 minutes.

Ladle the hot meat and sauce into sanitized jars. Lid the jars and process them in a pressure canner for 70 minutes at 10 PSI. If you are using quart jars, process at the same pressure for 90 minutes.


Makes approximately six 1-pint jars