BBQ Pulled Pork

Print Makes about 6 (490 mL) or 3 (945mL) jars

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

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016)

Level of Ease:

Advanced

Preserving Method:

Pressure Preserving

You Will Need:

1 1/2 cups chopped onion (about 1 large) (375g)
1 1/2 cups ketchup (375 mL)
1/2 cup firmly packed light brown sugar (125 g)
1/4 cup apple cider vinegar (5% acidity) (60mL)
2 Tbsp. Worcestershire Sauce
2 Tbsp. brown mustard
2 Tbsp. honey
3 garlic cloves, minced
1 (4- to 5-lb.) boneless pork shoulder roast (Boston butt), cut into large chunks (2-2.25 kg)

Directions:

Stir together all ingredients, except pork, in a 6-qt. stainless steel or enameled Dutch oven until blended. Add pork, turning to coat. Bring to a boil; reduce heat, and simmer 5 minutes.
Ladle hot pork mixture into a hot jar, leaving 1-inch (0.635 cm) headspace. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure preserver containing 2 inches of water (180 F/90 C). Repeat until all jars are filled.
Place lid on preserver, and turn to locked position. Adjust heat to medium-high. Vent seam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge preserver or 11 pounds (psi) for a dial-gauge preserver.
Process 1-pt. (490 mL) jars for 1 hour and 15 minutes or 1-qt. (945 mL) jars for 1 hour and 30 minutes. Turn off heat; cool preserver to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in preserver 10 minutes. Remove jars and cool.

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