Busy day? Need a fast meal with little to no preparation? A few jars of homemade BBQ Pulled Pork are just the thing! This version uses a roaster at a low temperature to braise the pork for hours. You can use the same liquid to mop onto your pork butt hourly if you choose to smoke the meat instead. If you do choose to smoke it, omit the liquid smoke in the recipe. I hope you enjoy this delicious ready to eat meal!
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*This recipe assumes you know the basic steps and safety measures needed for safe home canning. If you do not, please do your research and fully understand the potential consequences.
This recipe yields 16 pint jars
You will need:
- 10 lbs of pork butt (it’s actually the shoulder if you didn’t know)
- 2 bottles of hard root-beer (a non alcohol root-beer may be substituted)
- 2 cans of chilies- diced
- 1 cup BBQ Sauce- I use homemade, but your favorite will work also
- 3/4 cup apple cider vinegar
- 2 Tablespoons dehydrated garlic
- 1/3 cup dehydrated onion
- 1 cup light brown sugar
- 2 Tablespoons liquid smoke
- 2 Tablespoons orange zest/peel
- 1 Tablespoon red pepper flakes
Place Pork Butt into a Turkey Roaster set at 200 degrees F. Mix all remaining ingredients together and pour over pork.
Cover with lid and let the pork slowly braise in the liquid for 16 to 20 hours. Turn Pork over approximately half-way through.
Once cooking has completed, remove pork and allow to rest for at least 30 minutes before handling. RESIST the urge to sample. You really want the juices to settle or you will have dry meat!
When the time has elapsed and the pork is cool enough to handle, remove fat and shred the meat. It is important to remove as much fat as possible, otherwise your end result will be bland after the canning process. Shredding can be done with your hands, 2 forks or meat claws.
When all the meat has been shredded, add additional BBQ Sauce 1/2 cup at a time and mix to coat well (3 cups is what I recommend for 10lbs of shredded pork). I use homemade, but your favorite store brand is fine- be cautioned not to use a really sweet BBQ Sauce or the sugars will burn when you process the jars in the canner. Burnt BBQ Pulled Pork sandwiches are not tasty. I like to use my hands for this step that way I can feel if there are any really large pieces, or if any bits of bone may be present.
Fill hot jars with pork. I like to use wide mouth pints for this recipe. The wide mouth makes it must easier to remove the meat when you want to eat it and the pint size will give you 3 – 4 sandwiches depending on how much you fill each sandwich. Add 1/4 cup of BBQ sauce to each jar and using your debubbler, work the sauce into the jar. Don’t pack too tightly!!! Make sure you leave 1 inch of head space.
Wipe the jar rims with vinegar before you place lid and rings on the jars and process 10 lbs of pressure 75 minutes for pints. (double check for your altitude as it may be different). Once processing is complete, allow pressure to return to normal before removing jars onto a towel lined surface. Allow to cool for a full 24 hours, check seals, wash jars gently, label and store.
When you are ready to eat your masterpiece, simply open the jar, heat up the contents and serve. I have a homemade bun and some muenster cheese for this beauty:
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