Canning Pulled (Shredded) Pork

Canning pulled pork has been another recipe that has been on my "to do" list. My hubby slow barbecued a pork butt so that I could can up the shredded pork and test the ability and texture of the pork after pressure canning. I only did a few jars as a test but the pork looks good as far as texture and the liquid I added was a 1/4 cup of some of my homemade bbq sauce to each pint jar and the rest to 1" headspace with beef stock to keep the pork moist.   

This recipe does not include instructions how to make the pulled pork but starts once it's at the tenderness to be pulled apart. When pulling the pork try to keep it in bigger chunks than you would normally pull it. I found that I only went through the pork and pulled it once rather than doing it twice like I usually do. The pressure canner will tenderize it more so it will naturally continue to fall apart in the jar.

Pulled Pork

3-5 lbs of pork butt barbecued or slow cooked till tender enough to be pulled apart or shredded. 

1 pint jar Homemade BBQ sauce (optional)

1 quart Beef stock or water 
Preparation : Prepare 3 - 5 pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner with the recommended amount of water and bring it to a simmer.

Cooking: In a stainless steel pot heat the beef stock or hot water till low boil. Remove from heat. 

Filling the jars:  On a dishtowel place your hot jars and using your funnel in each jar fill with the pulled pork 3/4 full packing in the jars. Add 1/4 cup of the bbq sauce to each jar if you want that flavor, otherwise, fill the jars with stock or water to 1” headspace.   Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight". 

Processing: Make sure your rack is on the bottom of the canner and place the jars in the pressure canner.  Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner).  Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes. (Adjust pressure for altitude)  When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.