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Raw meat in a can, then boiled at a high temperature for 1.5 hrs. Sounds gross, doesn't it? And it also don't look nearly as attractive as pretty jam and tomatoes.
But don't throw out the idea yet! I have successfully cooked meat in my 22-quart pressure canner and it tasted amazing! (Boyfriend approved too!)
Today I will share my secret (not any more) recipe for pulled pork in a can! I have also made this with beef for those who may not eat pork. If you have never pressure canned before, check out my tutorial here. This recipe does not go into the exact procedure for safe pressure canning.
Canned Pulled Pork
- ~1 lb of pork shoulder/butt (or beef)
- "A pint's a pound the world's around" - thanks mom!
- 1 slices of bacon
- 1 tsp liquid smoke
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp garlic
- ~1/3 - 1/2 cup beef broth
- pint jars
- pint lids + bands
- pressure canner + tools
- As the water in the canner is coming to temperature, cut the meat in small cubes. You want to pack the jar as tight as you can. The meat will shrink as it cooks.
- Add bacon and all spices to the jar.
- Fill the jar with beef broth. Put lid on and tighten band completely. I like to give the jar a good shake to mix the spices and to let the broth settle into the crevices. I use my homemade broth, and you can have the recipe for my famous beef broth too .
- Remove lid and add more broth to leave 1" of headspace.
- Return band and tighten just until the threads catch as you would normally to can.
- When all jars are filled process at 10 lbs of pressure for 90 minutes.
Hope yours turns out as delicious as mine! I love this method because we can open a jar and have a meal without having to cook a whole 4-5 lbs of pulled pork for just the two of us. Also it's shelf-stable for about a year.
Never pressure canned before?
- Read about the procedure for pressure canning in my tutorial: Taking the Fear out of Pressure Canning.
- Make the leap and buy a 22-quart pressure canner. I love mine, and love that it gives me more options than water-bath canning. The large 22-quart allows me to use 2 layers of cans. This means I can stack 16 pints in one batch! I use a Mirro 22-quart canner. I like that it uses a weighted gauge that will never become inaccurate over time. It is also easy to find replacement seals, even thought they don't make my exact model anymore. This pressure canner is made by the same company and looks to be just as good as mine!
What works for you? Have you ever tried to pressure can meat? Thanks for stopping by!
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