BBQ Pulled Pork

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Preserving Method: Pressure Canning

New to Pressure Canning? Read our guide.

1. 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.

2. Ladle hot pork mixture into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled.

3. Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.

4. Process 1-pt. jars for 1 hour and 15 minutes or 1-qt. jars for 1 hour and 30 minutes. Turn off  heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool.