BBQ Pulled Pork
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Roast pork simmered in a simple brown sugar BBQ sauce until it practically melts apart. Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
You Will Need
You Will Need
- 1 1⁄2 cups chopped onion (about 1 large)
- 1 1⁄2 cups ketchup
- 1⁄2 cup firmly packed light brown sugar
- 1⁄4 cup apple cider vinegar (5% acidity)
- 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
- 6 Ball® Pint glass preserving jars or 3 Ball® Quart glass preserving jars with lids and bands
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.