Sunday, September 16, 2012

Canning Pulled Pork

I found a nice Boston Butt Roast on sale yesterday so thought I would can some pulled pork.   I let mine cook for about 15 hours. (Check the weight of your roast..You may not need to cook so long.  For a 6 to 7 pound roast 8 to 10 hours will be good

Photos are from various canning sessions

Here is the basic ingredients for a good spice rub. If you want to use it, you should mix it together and rub into your roast. Wrap and let sit in the refrigerator overnight before cooking to let the flavor get into the meat.  You can add a little liquid smoke to get more flavor.

Ingredients for spice rub:

1/3 cup paprika
1/4 cup sugar
3 tablespoons black pepper
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne
1 teaspoon white pepper

FYI:   Pork shoulder is the best for pulled pork, The shoulder is the entire front leg of the pig. You can use the Boston Butt Roast or the Picnic. The butt roast is the upper part of the front shoulder and the picnic is the lower part. Just about any part of the shoulder is good for pulled pork because of all the fat marbled through it, this helps it not to dry out if you are smoking or slow roasting it.

I let the pork cool and then pull all the meat apart from the fat.

 You end up with a nice kettle of pork that looks like this.

Fill your jars with the meat leaving 1 inch headspace.  As you can see in my picture, I didn't fill the jars full with the meat.  I wanted to have plenty of broth to make gravy with when I opened it.


Cover your meat with the hot broth that it was cooked in.  Leave 1 inch headspace.  Remove air bubbles and adjust headspace if needed.  These are Ball 1 and 1/2 pint jars and will be processed in a pressure canner at 10 pounds of pressure for 90 minutes  If you are doing pints then process for 75 minutes.

Let your canner vent steam for time required for your brand of canner.  My All American says vent for 7 minutes.  The Presto says for 10.  When processing has finished, let the pressure drop naturally.  Once pressure has dropped to zero, wait at least 10 minutes before removing lid.  Remove lid and wait 10 minutes to give jars time to adjust to the room temperature.  Place jars on counter to cool for 24 hours.  Label and Store.

 If you want Bar-b-que, you can add your sauce to the meat and can it for the same time as the plain meat.  Here's what the bar-b-que looks like.  We are having it for supper.

Please note the meat must be pressure canned in order to kill micro-organisms that can cause food poisoning.