Pressure Canned Pulled Pork Chili

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.

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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.

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