Pork, BBQ Pulled, Canned (Pressure)

Ingredients

• 1 4-5lb boneless pork shoulder roast, cut into large chunks

SPG to taste

• 2 Tbsp Olive oil or avocado oil
• 1 1/2 c. chopped onion
• 1 1/2 c. ketchup
• 1/2 c. firmly packed brown sugar
• 1/4 c. apple cider vinegar
• 2 T. Worcestershire Sauce
• 2 T. mustard
• 2 T. honey
• 3 cloves of minced garlic
• Broth or water if needed

Directions

1. Prepare:

Trim most fat from the shoulder

1. Cut the shoulder into large pieces (but small enough to fit into canning jars)

Hot Pack

1. Cook down onions and SPG in a hot pan with the oil
2. Add pork pieces and brown but do not thoroughly cook
3. Mix the rest of the ingredients in pan and bring to a boil

Simmer for about 5 minutes.

1. Add broth or water if necessary (not too thick and not too thin)

Processing

1. Make sure rim of the jar is free of debris, wiping with a clean, damp cloth if necessary.
2. Pack pork into jars leaving 3/4 inch headspace.

Top with lids and rings, screwing down firmly.

1. Arrange in prepared pressure canner, and close canner lid.
2. Heat until a steady stream of steam starts to vent from the open pressure valve.
3. Process pints for 75 minutes, quarts for 90 minutes.

Notes

2 lbs of pork per Quart jar

1 lb of pork per Pint jar