Pulled Pork Chili
Pressure Canned Pulled Pork Chili
A hearty, shelf-stable comfort food for calm preparedness
There are some recipes that earn a permanent place in the pantry—and this pressure canned pulled pork chili is one of them. It’s rich, filling, deeply flavorful, and ready to heat and serve on those days when cooking from scratch just isn’t practical. Whether you’re feeding your family after a long day, riding out a winter storm, or simply leaning on your pantry as it was meant to be used, this chili delivers both comfort and confidence.
This recipe was created with safe, tested pressure-canning principles in mind and built around real-life pantry use. It’s not just about putting food on a shelf—it’s about creating meals that actually get eaten.
Why Pulled Pork Chili Works So Well for Canning
Pulled pork brings a depth of flavor and texture that ground meat just can’t match. When pressure canned properly, it stays tender, absorbs the spices beautifully, and reheats like it was made fresh.
Chili is also ideal for canning because:
- It’s a complete, balanced meal in a jar
- It reheats quickly with no additional ingredients required
- It stretches meat economically
- It’s familiar, comforting, and versatile
Serve it as-is, over baked potatoes, with cornbread, over rice, or ladled onto hot dogs or nachos.
Storage & Shelf Life
Store sealed jars in a cool, dark place. Properly canned chili maintains quality for 12–18 months, often longer, though it rarely lasts that long once your family discovers how good it is.
Always:
- Check seals before opening
- Discard any jar with an off smell, compromised seal, or unusual appearance
Why I Love This Recipe for Pantry Preparedness
This pulled pork chili represents everything I believe about preparedness:
- It’s practical
- It’s safe
- It’s familiar food, not “emergency food”
- It supports daily life and hard times
A pantry should bring peace of mind, not stress—and meals like this are how we build that confidence, one jar at a time.
Be safe, my friends, and keep stacking it to the rafters. 🥣
Pressure Canned Pulled Pork Chili
Ingredients
My BBQ Dry Rub Mix
- 1/4 cup brown sugar
- 1/2 cup smoked paprika
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt (optional)
Pulled Pork Chili Ingredients
- 1/4 cup dry rub
- 1 med yellow onion diced
- 1 tsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 2 cans cannellini beans (or equivilant dry but fully cooked)
- 9 cups chicken broth
- 1 cup smokey BBQ sauce
- 3 lbs pork but or pork loin (diced to 1/2 inch cubes
Instructions
- Divide raw cubed pork between the jars evenly.
- In a stock pot, add the rest of the ingredients and bring to a simmer. Once heated, divide broth between the jars to one inch headspace.
- Wipe the rims of the jars, place lids and rings. Put jars into the canner that has been heating up. Water should be warm to avoid thermal shock.
- Put lid on canner and let it vent a steady stream of steam for 10 minutes. Then place the regulator. When it comes up to pressure for your elevation, begin your timer. 75 minutes for pints. 90 minutes for pint and a half or quarts.
- Once the time is up, let the canner depressurize naturally. Remove jars from canner and let sit for 12-24 hours.
