Digdirt - Canning Pulled Pork

10 years ago

In your Jan. 2011 post you described canning pint jars of your pulled pork and said you want the jar contents a bit soupy, Does this mean a half jar of the pulled pork and the rest liquid? I have a very large pork butt that I will be shredding and canning but didn't know if I should follow the amounts for soups, half veggies and half liquid. I don't want to use any more liquid than necessary, but I don't want to jeopardize the meat not being canned properly because of not enough liquid.

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Comments (8)

digdirt2
10 years ago
Don't need 1/2 and 1/2 more like 3/4 meat and 1/4 liquid. Not sure how best to describe it - a "little sloppy" maybe? You just want it to move freely in the jar if you were to tip it or invert it. Know what I mean?

Wife says - "so when you dump the jar into a pan to warm it up to eat you don't have to add any more liquid to keep it from sticking." Make sense?

Dave
bcskye
Original Author
10 years ago
Oh yes, that makes sense, Dave. Thank you for your prompt answer. I can't wait to get it put up and will be watching for more good buys on the pork. And tell your wife I said thank you to her, too.
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Aargh!!.....BT..DT... BT Teeshirt! Chicken broth....a small can of tomato sauce, couple Tablespoons of dark brown sugar and 1/4 cup cider vinegar....dash of liquid smoke and lots of finely chopped onions...big dash of hot sauce if you like that. Gotta up load the pics....but I am cooking BBQ pork loin for the neighbor's graduation party.....for 240.....shes aid! Doing 60 pounds of pork loin....40 done 20 yet to go... My house has a lovely aroma of eau d' porc....with a soft over tone of BBQ sauce... I'll post some pictures soon! Linda C
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I had looked up the recipe before but I understood you to say you didn't want the heat and extra spiciness for this friend so the one with the chilis in adobo would not be a good choice for them so that's why I made the suggestions I made. The "spicy" one that you were looking at would be a better choice. Keep in mind the liquid is there primarily to add moisture to braise the meat and keep things moist over the long slow cooking time so that it'll break down the fat, collagen and the like and make it tender. Adding different liquids will add to taste and flavor so yes, add the Dr Pepper if you like. I usually use beer, since it helps tenderize and I've used Dr Pepper, root beer, etc as I mentioned before. I often put in some lemon juice and/or vinegar, depending on the taste mood I'm in at the time. Seems to me that lemonade, lemon juice, orange juice, apple juice would all be perfectly fine choices for the liquids. Most any juice. Cranberry, grape might look a little strange but white grape? You don't have to follow a recipe exactly. My motto is recipes are guidelines, not hard and fast rules. If you don't like something going in there and it's not integral to the purpose, leave it out or substitute. Most every pulled pork recipe is basically the same. Cook it slow, usually braising, often searing (or seering? I've seen it spelled both ways), often coating with a rub, shred it or chop it and add a bit of sauce or liquid of some type whether it be broth, bbq sauce or some even like coleslaw dressing and call it bbq sauce. The meat will usually still shine through and should be the main event of the dish IMO. Dr. Pepper Pulled Pork is not unique to Pioneer Woman. It's been around a long time. Here's a bunch of variations Crockpots are often used. Of course I use my Nesco but have done it baked or stovetop too. I really emphasize the taste benefit of browning the meat first even if you're using a crockpot. It's fine if you don't but usually better if you do. I also have several more formal recipes for a Dr Pepper BBQ sauce if you're interested. This post was edited by cynic on Wed, May 22, 13 at 0:28
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Posted by lindac " Stumpy.....can't be true....at 270 degrees for 4 hours.....that meat has to be boiled!...Must be that your thermo pen is wrong and your oven thermostat... Wonder what site posted that temperature stall? -----" FOAS, I agree. No need for you to sidetrack further into other variables in your pulled pork preparation, especially I have already found information to support your findings. I was merely pointing out the fact that your preparation was never intended to be a universally and scientifically conclusive experiment. Furthermore, I did not think your Thermapen was defective. It is a fairly reliable device, OTOH, as I suggested, oven temperature setting is notoriously inaccurate. About "boiling". I assume you are aware of the fact that cooking in water and baking in an oven are completely different in that air contains significantly fewer BTUs Specific Heat) and much lower in conductivity to transfer heat to the food. In any case, 270 F is not a very high temperature. Try baking at 500 degrees for four hours and you will see what will happen to your meat. Keeping in mind also, baking a large loaf of bread at say at 350 F, it can easily reach 200 F in the center in a relatively short time, even the bread is exactly structured like Styrofoam thermal insulation. So, in summary, we are in agreement on all relevant points. Low heat and long cooking time for meat is good (not talking about pressure cooker), and to repeat myself ad nauseum, traditional way of cooking has proven to produce delicious results, but never cook a beautiful chunk of prime rib in a 500 F oven for four hours. Your pork looks beautiful. Wish I could say the same about your buns. :-) dcarch
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Charcuterie
10 years ago
Do you use the NCHFP Bar B Q sauce Digdirt?
digdirt2
10 years ago
No I usually just can pulled pork, not necessarily Bar-b-Q pulled pork. Just the pulled pork and the spices and roasting juices. Then you can add your sauce of choice or whatever after opening.

Dave
PirateJeni
10 years ago
NEVER MIND: I think I found it.
Not to revive an old thread.... (ok.. maybe I am) but I'm intrigued by this... I can't seem to find the aforementioned January 2011 post.. could someone direct me to it? Here is a link that might be useful: [The aforementioned link, I think.](http://forums.gardenweb.com/forums/load/harvest/msg0111492013961.html) This post was edited by PirateJeni on Thu, Sep 12, 13 at 16:23
2ajsmama
10 years ago
Hmmm, I've got a whole pork loin (10 lbs) taking up room in my freezer, we like pulled pork but I usually do it in the slow cooker.

Once I thaw the loin out (have to empty the bottom shelf of my fridge to do that), I'd like to cut it into roasts and cook it all at once rather than refreeze 2/3 of it.

But can anybody tell me how many pints of pulled pork 10 lbs will make? And should it be cooked thoroughly (I usually cook it in vinegar and tomatoes, then add some BBQ sauce after shredding), or slightly undercooked, as the NCHFP instructions for "meat strips" say to cook until rare?
digdirt2
10 years ago
As to the cooking, see the Carnitas discussion further down the page. It is the continuation of this discussion.

Amounts - can't say with any accuracy, probably around 8-9 pints.. Depends on how much the meat cooks down, how much you shred it, what the fat content of it is, what liquids you choose to add, etc.

Dave
2ajsmama
10 years ago
Thanks - just wanted to make sure I had the jars, and I'd like to be able to do it in 1 batch. I have to learn how to use my new PC first, but nice to know that I can get this huge piece of meat out of my freezer soon.

I too have trouble remembering to take things out to thaw for dinner (and sometimes our dinner plans change, and I find myself with something thawed and ready to use but no time to cook it because of some kid's activity!). It will be nice to have something that just requires reheating.

Digdirt - Canning Pulled Pork

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digdirt2

bcskye
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Digdirt - Canning Pulled Pork

Comments (8)

digdirt2

bcskyeOriginal Author

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bcskye
Original Author