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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:

  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 (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.

  3. 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.

  4. 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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