So good people, I just came into some pork butt, lots of it. Way more than the family can eat, or maybe I will let them. Luckily I think I have found a solution, canning pulled pork barbecue. Hmmmm barbecue, yummy!
You will need to pull out your pressure canner for this one. She smokes her pork, however I know that not too many people have smokers, so you can do what I do just cook it like you normally do. Perhaps slow roast it or pop it into the slow cooker.
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Here’s What You’ll Need:
- boston pork butt
- ketchup
- prepared mustard
- brown sugar
- apple cider vinegar
- garlic powder
- black pepper
- liquid smoke
- worcestershire sauce
- hot sauce
- lemon juice
- pint canning jars with lids
- pressure canner
- canning utensils
- kitchen towel
- laddle
- canning jar lifter
- vinegar
- large sauce pan
Before you can start the canning process, you have to cook your pork. Then the pork also has to be pulled and shredded before you can make the secret ingredient, the homemade barbecue sauce and add it to the pork. If it is too thick, you can cheat by adding water.
Leave to simmer while you prepare your canning jars and lids. Use a laddle to fill the jars and put the lids on before processing in the pressure canner at 10 lbs of pressure for 70 minutes for pint jars. If you are usiing quart jars then increase the processing time slightly to 90 minutes.
You can follow step by step instructions on the Canning Granny blog, here…
Canning Pulled Pork Barbecue
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