Canned Barbeque Pulled Pork
Pulled Pork. Ready to eat straight from the pantry. All of the flavour and tenderness without the wait.
Equipment
- Pressure Canner
- Canning Jars, Lids, Seals
Ingredients
- 2 kg Pork Roast boneless or bone-in, approximate weight.
Dry Rub
- 4 tbsp brown sugar
- 1 tsp mustard powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ΒΌ tsp cayenne pepper
- 2 tsp salt
Other
- olive oil
- white vinegar
Instructions
- Remove excess fat and rind from pork, cut to 1-2 inch cubes.
- Combine all dry rub ingredients in a mixing bowl or ziplock bag large enough to hold all of the pork. Add pork to seasonings and mix/squish until all pork is coated.
- Heat BBQ or large frying pan on high, add a small amount of olive oil. Once heated add pork pieces being careful not to overload the area. Do multiple batches if required. Turn meat pieces until browned on all sides. Return browned meat to bowl and place in the fridge to cool down.
- Prepare Pressure Canner as well as any jars, lids and seals required. Set jars out on benchtop ready for filling.
- Take the pork from the fridge, start packing pieces into jars, the size of the jars and how tightly you pack them will depend on the amount that you are likely to use for a meal. Use a spoon, fork, butter knife or the handle of a wooden spoon to help push the pieces into place.
- Once the jars are packed, take a paper towel damp with some white vinegar and wipe down the rim of the jars to remove anything that may interfere with the seal. place the lids and lower the jars into Canner. if there is space for more jars, you can add jars filled with water to prevent them from tipping during processing.
- Add the lid and bring the Canner to boil until steam comes out the top in a steady stream for 10 minutes. Add the pressure regulator weight (10lb for under 1000ft elevation and 15lb for over 1000ft elevation) and let the Canner come to pressure and the weight jiggles.
- Start timer according to size of jar. 75 minutes for 500ml (pint) and 90 minutes for 1L (quart)
- Once timer is finished, turn heat off and follow manufacturers instructions for de-pressurization.
- Remove jars from Canner and place on wooden board for 12-18 hours.
- Remove rings/clips and check to make sure they have sealed. If there is any residue on the jars give it a clean with a cloth and some warm soapy water then label your jars with the contents and date processed. Store in a single layer, do not stack.