Meat – the final frontier. Or something like that, at any rate.
I’ve seen a lot of different recipes for pressure canned meat and figured it was worth a try. My canner came with basic information about canning meats, so I figured I’d go with something simple.
Pressure Canned Pulled Pork.
12 pounds of pork shoulder (boneless)
1/2 cup of water
4 quarts of no-salt broth
- Place pork shoulder into crockpot and add water.
- Set crockpot to “HIGH” and leave it for 1 hour.
- Turn crockpot down to “LOW” for 8-9 hours. Meat should be mostly cooked (“rare”).
- Bring 4 quarts of broth to a boil.
- Shred the pork, taking care to discard as much fat as possible. Put shredded meat into hot, quart-sized jars, leaving 1 inch of head space.
- Add boiling broth to each jar, leaving 1 inch of head space.
- Wipe jar rims clean and put lids and rings onto jars.
- Process at 11 pounds for 90 minutes.
- Jars should seal. If jars don’t seal, put them in the fridge and eat within a few days.
You can eat the meat straight out of the jars (it’s fully cooked!), drain it and heat the meat up with sauce (for pulled pork sandwiches), or you can use the meat in soup or other recipes.