Canned Pulled Pork (Hot Pack)

Ingredients

Instructions

1. 1Understand before you begin that pork is a low-acid food and must be processed in a pressure canner; a boiling-water bath is not a safe method for canning any meat.
2. 2Wash 6 quart jars in hot soapy water or a dishwasher and keep them hot; wash new lids and prepare them according to the manufacturer's directions.
3. 3Trim the pork shoulder of thick surface fat, since too much fat can interfere with sealing and quality, then place it in a large pot, cover with water, and simmer, covered, for about 2 1/2 to 3 hours until the meat is fork-tender and shreds easily; this is a hot pack, where the meat is fully cooked before jarring, which is required for shredded or pulled meats so they pack correctly.
4. 4Remove the pork, shred or pull it into bite-size pieces, discarding any large pockets of fat, and skim excess fat from the reserved cooking liquid.
5. 5Return the shredded pork briefly to a portion of the hot cooking liquid just to keep it hot and moist while you fill jars.
6. 6Pack the hot pulled pork loosely into the hot jars, not compacting it tightly, so the broth can flow around and through the meat.
7. 7Leave 1 1/4 inches of headspace at the top of each jar.
8. 8Ladle boiling reserved cooking liquid or fresh boiling pork broth over the meat until it is covered, maintaining 1 1/4 inches of headspace; add salt only if desired for taste.
9. 9Slide a bubble tool through the meat in several places to release trapped air, since shredded meat can hide pockets of air, then recheck and adjust the headspace as needed.
10. 10Wipe the jar rims completely clean of any grease or broth residue, center a lid on each jar, and screw the band down fingertip tight.
11. 11Load the jars into the pressure canner, add water as the manufacturer directs, lock the lid, and vent steam for a full 10 minutes before pressurizing.
12. 12Process pint jars for 75 minutes and quart jars for 90 minutes at 10 pounds weighted-gauge pressure up to 1,000 feet (15 pounds above 1,000 feet), or 11 pounds dial-gauge pressure up to 2,000 feet (12 pounds from 2,001 to 4,000 feet, 13 pounds from 4,001 to 6,000 feet, 14 pounds from 6,001 to 8,000 feet).
13. 13Turn off the heat and let the canner cool and depressurize naturally on its own; do not attempt to quick-release the pressure.
14. 14Once the gauge reads zero, wait 2 more minutes, vent any last steam slowly, wait 10 more minutes, then unlock and open the canner.
15. 15Move the jars to a towel-covered counter and let them sit undisturbed for 12 to 24 hours to cool completely.
16. 16Verify each lid has sealed by pressing the center (it should not flex), wipe the jars, label with contents and date, and store in a cool, dark place for up to about 1 year.
17. 17Before tasting or serving, boil the contents hard for 10 minutes to destroy any possible botulinum toxin, and discard without tasting any jar that smells off, spurts liquid when opened, or failed to seal or is bulging.