I just watch a youtuber that has a ton of videos regarding canning. She cans all her meat in a pot. I read the comments and a lot of people do it the same way. Many said they were inspired and would start canning the same way. It made me so uncomfortable to watch the process. RoseRed you are my go-to-girl because you back your videos with science, and you bring up the ball canning books and were someone can find guidance. You back your process, so I trust you and recommend your videos. Please people, do your research! Not just on youtube videos, but read canning books. PLEASE!!!
I'm excited to try this recipie. I live with severe narcolepsy. Thanks to you, it is much easier to provide my guys (54, 23 & 15) with quality home cooked meals on my extra sleepy days. From the bottom of my heart, I thank you. You help me more than you could know. Much love and prayers to, both, you and Jim.❤
Update: I made this recipe a year ago and just ate the next to the last jar that I canned. I topped it with some sweet banana pepper relish I made from my garden peppers and served it on homemade hamburger buns. Oh my word, it was sooooo good. I’ll be getting more of this on pantry shelf.
Can’t wait to try this! My husband loved pulled pork; we stopped at every BBQ joint we found on our trips to and from South Carolina to Missouri to visit his mother. Sadly, neither are with us.
Thank you Pam! I’ll be canning this with Boston butt. It will be on sale this weekend for 99 cents a pound. I’ve canned lots of pork but never bbq pork. I can’t wait.
Pam, I admire your strictness of following rules, guidelines, and in this case, laws. This is the main reason I trust your information and your opinions. Thank you for all the amazing knowledge you have shared with us all
May I share a wonderful addition to your BBQ sandwich I had learned many years ago.... Heat the BBQ pork to where it's very hot, and then place it on your bun. Immediately add a slice of cheese over the BBQ pork so that the heat will melt the cheese. Then add a couple strips of bacon. Also, if you like you can add a little slaw to your sandwich. Trust me, this totally transforms your BBQ sandwich and it is amazing!
Can't wait to give it a whirl. I remodeled my kitchen in June. It's beautiful and the 2 features I love the most is, I have a lot of drawers and less cabinets on the bottom. I also moved my sink where I used to looked out at a fence and my back to company, and now I can visit with company, watch TV or just look out into my beautiful backyard. I just love it. Just a few months from 70 yrs old and I finally have a cool and very useful kitchen. Hope yours will be wonderful as well. Blessings, julie
This is my family's favorite recipe. They eat it as sandwiches, over rice, in quesadillas. Any way it can be served they'll devour it. I love to make it for them whenever we can get the pork on sale. I was having gall bladder issues when I started making it so the first several batches went untested by myself, just had to watch them enjoy it, but I had that taken care of a couple weeks ago and once I was cleared for real food it was the first thing I tried... Well, second thing, my mom made me bacon first😂. I understand the appeal now. Amazing!
First I must say Pam you look beautiful today. Retirement is your cup of tea. Lunch looks delicious. Love pulled pork plus perfect buns and slaw. What could be better. You do know in retirement there are only Saturdays and Sundays. Because workdays are done. Good video. Thank you.
Dear Jim & Pam. Here in the UK, we pronounce 'Worcestershire' sauce as 'Wooster' sauce. As the town of 'Worcester' is pronounced 'Wooster' thus is the sauce. You will hear, now and then, 'Woostershire' sauce. But in the main, Wooster Sauce will suffice. It's a whole lot quicker! 💜
Here in the US, the town of Worcester, Massachusetts (we like to mix English names with Native American names), we also pronounce ‘Worcester’ as ‘Wooster’. Sadly, we’re not that well know in the rest of the States!
@@PYN111 We have loads of such reductive names here. We make merry on it, getting outsiders to guess. My favourite is Milngavie, which is pronounced "Millguy". 😁
@@TheCanniScot We do have Poughkeepsie… guessing another unique Native American name. Kirk is Scottish for church (Kirche in German), who or what ‘cudbright’ is, is anyone’s guess. Regarding pronunciation… if it’s true that ‘Milngavie’ is ‘Millguy’, and ‘Worcester’ stumps most of us… I wouldn’t even make a guess at ‘Kirkcudbright’. I beg you however, do tell!
I watched this video a year ago, before getting my Canner. I have BBQ pulled pork in my Presto digital right now. Thank you Pam and Jim for giving me the confidence to start canning. I appreciate your guidance, more than you know. With thanks, Karen From Australia
Thank you!!! I just binge watched a few of your videos (or 12) trying to catch up. The last one I watched was on the canning police/rebel canners. I can’t tell you how relieved I am to see that you used regular ole ketchup in this recipe! I’m pretty new to canning (two garden seasons in) and the canning police had me terrified to use anything other than ingredients that I had already canned. I’ve since left those groups and will rely on safe canning sites and resources, less the fear!
I canned five pints of this today and my jars are cooling. We did like you and cooked the extra in our instapot for supper. My husband also added a little of his favorite bbq sauce. This will be great to have in the pantry. Thank you.
Pam and Jim, I doubled this recipe and made the Pulled Pork yesterday; it smelled heavenly! While I was browsing through the "All New Ball Book of Canning", I found a recipe for Beefy Bolognese, and it's in the canner now. It smells great!
I canned this recipe and also your chicken soup recipe and both were delicious. Thank you so much for your videos. I’m Barb this is under my husband Jerry. He is totally enjoying the fruits of my labor that I have learned from you.
Pam I recently came across your channel and I must say I LOVE LOVE LOVE your content. At 60 I am still a novice at canning I've only done tomato sauce and pickled beets but have always wanted to do meals and you are showing me that it is possible and fairly easy. I have 2 canning books that I am now ready to put to use. Thank you for teaching me with your videos and have a blessed day
The overhead camera worked great! However, to me the audio was a little "off". It sounded like you were far away from the mic. But when you came back to take the jars out (around 11;18), it was much clearer. I hope this makes sense. Thanks to both of you for enhancing our viewing of the videos..
Thank you Pam for making that a complete meal on video. I was guessing that is what you would do with it, make sandwiches, but I love that you made your own buns and spent the afternoon making your own slawand even your own bbq sauce and sauce for the slaw. I don't remember if you said what type of pork you used. I recently heard a person say they use pork loin, but I always use pork shoulder or butt. Thanks again.
Just made this recipe. Had a little left over that I put in the insta pot and we used for dinner. Thank you for sharing. It will become an every year canning recipe for our house!
Coming back to comment on this video. I made this and we just had it for dinner. OMG!! Wonderful, awesome, tasty...no words can describe. Thank you for this video.!!
Love BBQ and coleslaw! Yummmmm! On a side note, I tried your spicy pork chunks the other day for the first time and OH MY WORD. Turned out SO delicious! I'm having to stop myself from opening all five jars and eating it all within just a few days LOL. Hubby knows to be watching for pork roasts to go on sale (he does all the grocery shopping) so I can get more on the shelf.
Are you from NC?! My late husband loved homemade pulled pork made with a pork shoulder shredded with homemade coleslaw on a fresh bun, made with hot sauce and ACV though! I love the sound of this bbq sauce much better.
I had an eight pound pork loin that was very fatty. I cooked the meat first and processed it less time in 1/2 pints. My son is a Batchelor who works super long hours seasonally and it will be perfect for him .
Thanks for making this recipe. We like barbecue but not Spicy so this should work well for us. I like recipes that use ingredients you already have in your cupboard. The overhead camera is a good addition Good luck with your kitchen remodel
I am going to try this! I love coleslaw, too. I add celery seed and diced apples to my slaw. We make a healthy version with apple juice or orange juice, maple syrup, a bit of apple cider vinegar (sometimes a small dab of cashew cream) celery seed, salt and pepper.
My granddaughter watched this video with me and she loved it! And she wondered when I was going to make this recipe. Great for future generations. Thank you, Pam.
Awesome video. Looks great. I just got my first pressure canner and I’m going to try this recipe first with a pork shoulder. Which is why I searched for it. Lol. I am now going to make sure my meat is cut small enough to get through my funnel. That’s why I love watching someone on video make the recipe first. Thank you very much for making it.
I had 2 pork butts in my freezer that I got on sale last summer for about .39/pound. Thanks to you Miss Pam I turned it into 11 pints of pulled pork. Thank you for the video and recipe!
Thank you for the visual of the recipe on page 301! I know they have the serving version picture, but that doesn't quite translate. I kept thinking, all canned meat is basically pulled, as it's being reheated. If you aren't very very careful. Nice to know there is no mystery, and I wouldn't have thought of using an immersion blender for fear of pâté. lol So glad you do these things on videos. :)
Hi Pam and Jim, I just bought a pork roast and wondering what to do. Well what a blessing you are making it. This will be my second ever recipe to can. The over head camera makes it so much clearer so thank you for the work. God bless you both and thanks
I'm so glad you mentioned siphoning, I'm new to canning and made my first batch of beef stew. I noticed the water in canner was colored and that I had lost a bit of broth in a few jars, I was literally debating if I should toss them out (fear of contamination). They sealed properly so I'm assuming they are okay. I'll be canning some pulled pork tonight thanks to this video. You've inspired me to keep going and helped build my confidence. Thank you everso. Blessings to you both.
Don’t ever toss your siphoned products they are fine as long as they seal, also there is nothing for them to get contaminated with, if they don’t seal overnight put the jars in the fridge and use them up in the next few days.
I made this pulled pork recipe last year. But I added some finely chopped green bell peppers to the mix. It was so good, and my favorite way of eating it is over fried potatoes. I just Frye a canned jar of potatoes add the BBQ pork after they've been Brown and bring it to a boil to thicken the juice. Love the way the potatoes get some of the coating from the juice. It's one of my favorite meals. Thanks for sharing your recipe with all of us. I love canning. If I can't can it, I freeze dry it, and sometimes dehydrated it. Blessings stay safe keep your pantry full
Thank you so much for sharing how to can pulled pork. This is a favorite meal for us and I am sure my husband will be thrilled to have this on the shelf.
I've canned pulled pork 3 times now, enough to make 7 quarts each time. Every load had at least one fail from siphoning and I've found 3 fails on the shelf after storing them. From now on I will make smaller batches and use them faster.
Thanks Pam and Jim! I found the recipe on page 301 of "The All New Ball Book of Canning and Preserving". School vacation is next week, and I'll be making this for sure.
The first time I had pulled pork bbq with Cole slaw on it I never went back to not having slaw on it. I don't eat meat now but I use other things like lentils and I put slaw on them.
Hi Rose and Jim. My son is going to love it. I don't eat B-B-Q sauce. But you surelybmade me hungry. It was a soup and sandwich day here. I didn't eat my peaches . So at now 12: 25 am , I am going downstairs to do so. Thank you both. Take care.
And another video on storing bands. At first I threw them in totes. Then saw a video of putting them on paper towel holders. But was still to messy. So hubby made me a band holder that fit the hole of the bands better and we put them in totes that way. While it made it easier to just get a stack out. We still gave problems of a lot of bent bands. There has to be a better way.
I mixed up the full recipe, but only canned 4 pints in my Instant Pot Max. (I added some dry rub BBQ seasoning to give a bit of a spicy kick) The reminder I pressure cooked in my regular instant pot to finish cooking till tender, like you did. I then shredded the meat and spread it out on a freezer dryer tray. It’s a win-win for my food storage. I plan to do 1-2 more batches this way. Thanks for being a great couch!!!!
Pam, I made the Chicken Stew recipe from the Ball canning book after watching you make it. It made a great chicken pot pie. After watching this video on bbq pork, I’ll be making this recipe too. THANK YOU and Jim for making these recipes for us and inspiring us all. I absolutely love watching and learning from you. Keep up the good work. I look forward to every new video!,❤❤
This is my go to recipe for pulled pork.. love it, it is so flavorful.. your buns are beautiful.. I am also a huge coleslaw lover.. Great video thanks ⚘️
I just absolutely adore your pressure canning videos. I have that cookbook but I have a hard time with just the written directions. I do much better if I see the process first. I can't wait to can pulled pork ♥️♥️♥️♥️
I didn't bottle this recipe, but I did bottle 5 pints of beef pieces in broth this last weekend. Next month, I'm going down to Southern Utah to take my mom and dad up on Cedar Moun4ain and harvest elderberries. I'm going to make elderberry and jalapeño jelly.
![Digital Circus Episode 4 [TRAILER]](http://i.ytimg.com/vi/abZtsmMUbJo/mqdefault.jpg)
I've made this before and entered it into the County Fair - I won Best of Show with it!!!
I'm sold! 😍
Congratulations!
I just watch a youtuber that has a ton of videos regarding canning. She cans all her meat in a pot. I read the comments and a lot of people do it the same way. Many said they were inspired and would start canning the same way. It made me so uncomfortable to watch the process. RoseRed you are my go-to-girl because you back your videos with science, and you bring up the ball canning books and were someone can find guidance. You back your process, so I trust you and recommend your videos. Please people, do your research! Not just on youtube videos, but read canning books. PLEASE!!!
Especially when improperly canned pork could carry trichinosis germs or other stuff!!
Those who CAN going down the easier path are playing Russian Roulette .
I'm excited to try this recipie. I live with severe narcolepsy. Thanks to you, it is much easier to provide my guys (54, 23 & 15) with quality home cooked meals on my extra sleepy days. From the bottom of my heart, I thank you. You help me more than you could know. Much love and prayers to, both, you and Jim.❤
Little bit of celery seed in the coleslaw adds so much flavor
I have that Ball cookbook and I’m so glad to see you doing videos using those recipes. I’ve not been confident enough to try them but now I am!
Which Ball book is this in? I have about five or six Ball books!
The All New Ball Book of Canning and Preserving. Page 301 in my book. BBQ Pulled Pork
Update: I made this recipe a year ago and just ate the next to the last jar that I canned. I topped it with some sweet banana pepper relish I made from my garden peppers and served it on homemade hamburger buns. Oh my word, it was sooooo good. I’ll be getting more of this on pantry shelf.
Can’t wait to try this! My husband loved pulled pork; we stopped at every BBQ joint we found on our trips to and from South Carolina to Missouri to visit his mother. Sadly, neither are with us.
We are sorry to hear about your losses. Let us know canning your pulled pork works out. Jim
Thank you Pam! I’ll be canning this with Boston butt. It will be on sale this weekend for 99 cents a pound. I’ve canned lots of pork but never bbq pork. I can’t wait.
Pam, I admire your strictness of following rules, guidelines, and in this case, laws. This is the main reason I trust your information and your opinions. Thank you for all the amazing knowledge you have shared with us all
You are so welcome! Jim
May I share a wonderful addition to your BBQ sandwich I had learned many years ago.... Heat the BBQ pork to where it's very hot, and then place it on your bun. Immediately add a slice of cheese over the BBQ pork so that the heat will melt the cheese. Then add a couple strips of bacon. Also, if you like you can add a little slaw to your sandwich. Trust me, this totally transforms your BBQ sandwich and it is amazing!
The addition of the overhead camera took your video up a notch! Fantastic!
Can't wait to give it a whirl.
I remodeled my kitchen in June. It's beautiful and the 2 features I love the most is, I have a lot of drawers and less cabinets on the bottom. I also moved my sink where I used to looked out at a fence and my back to company, and now I can visit with company, watch TV or just look out into my beautiful backyard. I just love it. Just a few months from 70 yrs old and I finally have a cool and very useful kitchen. Hope yours will be wonderful as well.
Blessings, julie
This is my family's favorite recipe. They eat it as sandwiches, over rice, in quesadillas. Any way it can be served they'll devour it. I love to make it for them whenever we can get the pork on sale. I was having gall bladder issues when I started making it so the first several batches went untested by myself, just had to watch them enjoy it, but I had that taken care of a couple weeks ago and once I was cleared for real food it was the first thing I tried... Well, second thing, my mom made me bacon first😂. I understand the appeal now. Amazing!
First I must say Pam you look beautiful today. Retirement is your cup of tea.
Lunch looks delicious. Love pulled pork plus perfect buns and slaw. What could be better.
You do know in retirement there are only Saturdays and Sundays. Because workdays are done.
Good video. Thank you.
Pam you are delightful to watch. I not only enjoy watching you but I also learn so much. Thank you both for sharing your talents and time.
When you tasted your pulled pork sandwich,your comment was so sweet …”a little piece of heaven”. It made me smile
I canned 5 pints of your bbq pulled pork today! Thank you for the recipe. Also canned 4 pints with a bbq rub and 1with a habanero sauce (cold packed).
Can you provide a link to the canner you used?
Dear Jim & Pam.
Here in the UK, we pronounce 'Worcestershire' sauce as 'Wooster' sauce.
As the town of 'Worcester' is pronounced 'Wooster' thus is the sauce.
You will hear, now and then, 'Woostershire' sauce.
But in the main, Wooster Sauce will suffice.
It's a whole lot quicker! 💜
Here in the US, the town of Worcester, Massachusetts (we like to mix English names with Native American names), we also pronounce ‘Worcester’ as ‘Wooster’. Sadly, we’re not that well know in the rest of the States!
@@PYN111 We have loads of such reductive names here. We make merry on it, getting outsiders to guess. My favourite is Milngavie, which is pronounced "Millguy". 😁
@@TheCanniScot You do keep us guessing!
@@PYN111 Try 'Kirkcudbright'.
Mind you, you have Poughkeepsie!
@@TheCanniScot We do have Poughkeepsie… guessing another unique Native American name. Kirk is Scottish for church (Kirche in German), who or what ‘cudbright’ is, is anyone’s guess. Regarding pronunciation… if it’s true that ‘Milngavie’ is ‘Millguy’, and ‘Worcester’ stumps most of us… I wouldn’t even make a guess at ‘Kirkcudbright’. I beg you however, do tell!
I added a 1/2 tsp smoked dried paprika per pint, 1tsp per quart to give a slight zip in flavor. Great recipe!
Yay! I live by these precooked convenience meals. Please keep more ideas/demos coming!
I watched this video a year ago, before getting my Canner. I have BBQ pulled pork in my Presto digital right now. Thank you Pam and Jim for giving me the confidence to start canning. I appreciate your guidance, more than you know. With thanks, Karen From Australia
We appreciate your comments an let us know more about your canning successes. Jim
You are a steady, good-sensed person to listen to. Can always trust your advice.
Thank you!!! I just binge watched a few of your videos (or 12) trying to catch up. The last one I watched was on the canning police/rebel canners. I can’t tell you how relieved I am to see that you used regular ole ketchup in this recipe! I’m pretty new to canning (two garden seasons in) and the canning police had me terrified to use anything other than ingredients that I had already canned. I’ve since left those groups and will rely on safe canning sites and resources, less the fear!
We need a video on how to make those buns. They look amazing!
There is a video about it, a link to it is in one of the pop up squares at the end of this video.
We love pulled pork so much that it has it's own shelf. Thank you for sharing this video with us.
Thank you for using a variety of sizes and different lid sizes. As a new canner that is a question that is never answered
Pam, you may want to revisit the use of the clip-on microphone. As clunky as it is, it REALLY makes the sound more crisp. LOVE THIS RECIPE!
I canned five pints of this today and my jars are cooling. We did like you and cooked the extra in our instapot for supper. My husband also added a little of his favorite bbq sauce. This will be great to have in the pantry. Thank you.
Pam and Jim, I doubled this recipe and made the Pulled Pork yesterday; it smelled heavenly! While I was browsing through the "All New Ball Book of Canning", I found a recipe for Beefy Bolognese, and it's in the canner now. It smells great!
Have you used the bolognese sauce, yet? How was it?
I canned this recipe and also your chicken soup recipe and both were delicious. Thank you so much for your videos. I’m Barb this is under my husband Jerry. He is totally enjoying the fruits of my labor that I have learned from you.
It is wonderful that you have used so much of Pam's information. Jim
Pam I recently came across your channel and I must say I LOVE LOVE LOVE your content. At 60 I am still a novice at canning I've only done tomato sauce and pickled beets but have always wanted to do meals and you are showing me that it is possible and fairly easy. I have 2 canning books that I am now ready to put to use. Thank you for teaching me with your videos and have a blessed day
The overhead camera worked great! However, to me the audio was a little "off". It sounded like you were far away from the mic. But when you came back to take the jars out (around 11;18), it was much clearer. I hope this makes sense. Thanks to both of you for enhancing our viewing of the videos..
I canned this recipe. We had it for dinner tonight with cole slaw and it was wonderful. Thank you.
Thank you Pam for making that a complete meal on video. I was guessing that is what you would do with it, make sandwiches, but I love that you made your own buns and spent the afternoon making your own slawand even your own bbq sauce and sauce for the slaw. I don't remember if you said what type of pork you used. I recently heard a person say they use pork loin, but I always use pork shoulder or butt. Thanks again.
I use pork butt, I think it’s more tender than pork loin.
thanks for sharing i’m going to try all of it - buns, slaw and canning the pork
Jim is a lucky man!! Having such a wonderful wife that can cook!
Just made this recipe. Had a little left over that I put in the insta pot and we used for dinner. Thank you for sharing. It will become an every year canning recipe for our house!
I am so happy I found your channel! I love to can and I've missed it. I plan on watching you more. Thank you again.
Where was this video yesterday when I needed it. You are my trusted site. I canned 4 pints last night.
Coming back to comment on this video. I made this and we just had it for dinner. OMG!! Wonderful, awesome, tasty...no words can describe. Thank you for this video.!!
I canned that and we often use it for what we just call "pork n mash" - we heat it up and serve it on top of mashed potatoes. Yum!
Love BBQ and coleslaw! Yummmmm! On a side note, I tried your spicy pork chunks the other day for the first time and OH MY WORD. Turned out SO delicious! I'm having to stop myself from opening all five jars and eating it all within just a few days LOL. Hubby knows to be watching for pork roasts to go on sale (he does all the grocery shopping) so I can get more on the shelf.
Are you from NC?! My late husband loved homemade pulled pork made with a pork shoulder shredded with homemade coleslaw on a fresh bun, made with hot sauce and ACV though! I love the sound of this bbq sauce much better.
I had an eight pound pork loin that was very fatty. I cooked the meat first and processed it less time in 1/2 pints. My son is a Batchelor who works super long hours seasonally and it will be perfect for him .
Sounds great!
Thanks for making this recipe. We like barbecue but not Spicy so this should work well for us. I like recipes that use ingredients you already have in your cupboard. The overhead camera is a good addition Good luck with your kitchen remodel
I am going to try this! I love coleslaw, too. I add celery seed and diced apples to my slaw. We make a healthy version with apple juice or orange juice, maple syrup, a bit of apple cider vinegar (sometimes a small dab of cashew cream) celery seed, salt and pepper.
Yum, do you have a recipe that you could share? Your coleslaw sounds delish!
My granddaughter watched this video with me and she loved it! And she wondered when I was going to make this recipe. Great for future generations. Thank you, Pam.
That is awesome! Jim
Awesome video. Looks great. I just got my first pressure canner and I’m going to try this recipe first with a pork shoulder. Which is why I searched for it. Lol. I am now going to make sure my meat is cut small enough to get through my funnel. That’s why I love watching someone on video make the recipe first. Thank you very much for making it.
I had 2 pork butts in my freezer that I got on sale last summer for about .39/pound. Thanks to you Miss Pam I turned it into 11 pints of pulled pork. Thank you for the video and recipe!
Thank you. Love seeing you using the Nesvo
I made this yesterday and one jar didn't seal. Ohmygosh! I'm going to make another batch, this is so good! ❤
Make sure that you place the unsealed jar in the fridge and use it in within a few days. Let us know how results of next batch. Jim
Well done..Just what the Doctor ordered!! Kindness your way ..Lochness Scottish Highlands..
I absolutely love you guys. Thank you for what you do. You are a blessing.
Thank you for the visual of the recipe on page 301! I know they have the serving version picture, but that doesn't quite translate. I kept thinking, all canned meat is basically pulled, as it's being reheated. If you aren't very very careful. Nice to know there is no mystery, and I wouldn't have thought of using an immersion blender for fear of pâté. lol So glad you do these things on videos. :)
Thanks! We work on making the contents of our videos as efficient and useful as possible. Jim
Thank you. Wonderful meal. My coleslaw dressing recipe also. Sometimes Blue Cheese crumbles in the coleslaw. God Bless and stay safe.
Hi Pam and Jim, I just bought a pork roast and wondering what to do. Well what a blessing you are making it. This will be my second ever recipe to can. The over head camera makes it so much clearer so thank you for the work. God bless you both and thanks
I canned this very recipe last week and it is wonderful! We used the pulled pork over white rice and it was delishious!
Thanks for letting us know. Jim
I'm so glad you mentioned siphoning, I'm new to canning and made my first batch of beef stew. I noticed the water in canner was colored and that I had lost a bit of broth in a few jars, I was literally debating if I should toss them out (fear of contamination). They sealed properly so I'm assuming they are okay. I'll be canning some pulled pork tonight thanks to this video. You've inspired me to keep going and helped build my confidence. Thank you everso. Blessings to you both.
Don’t ever toss your siphoned products they are fine as long as they seal, also there is nothing for them to get contaminated with, if they don’t seal overnight put the jars in the fridge and use them up in the next few days.
I made this pulled pork recipe last year. But I added some finely chopped green bell peppers to the mix. It was so good, and my favorite way of eating it is over fried potatoes. I just Frye a canned jar of potatoes add the BBQ pork after they've been Brown and bring it to a boil to thicken the juice. Love the way the potatoes get some of the coating from the juice. It's one of my favorite meals. Thanks for sharing your recipe with all of us. I love canning. If I can't can it, I freeze dry it, and sometimes dehydrated it. Blessings stay safe keep your pantry full
I have this cookbook and have canned several recipes and 2 that you have you tubed! Thank You
Thank you so much for sharing how to can pulled pork. This is a favorite meal for us and I am sure my husband will be thrilled to have this on the shelf.
You are so welcome! Jim
I love this recipe! I have done it with ketchup and a different batch with chili sauce. Oh my gosh! Add spice! It makes it so yummy!
Love love love watching you cook and how you do!
Thanks so much, Jim
Thank you from The Netherlands
I loved seeing you use your Nesco as I bought one when you tested them last year I think. I hope to try this lovely recipe! Thank YOU!
It turned out really good! Hope you enjoy it.
Good afternoon Pam and Jim , from Greeneville Tn . This Looks delicious... and thank you for sharing this !
Look forward to every one of your video’s . I’m from the south so we love our BBQ. Can’t wait to try this recipe. ❤️❤️
Made this Pulled Pork today from you video! Came out great. First time using my Nesco!! Love it. Thank you so much!
I've canned pulled pork 3 times now, enough to make 7 quarts each time. Every load had at least one fail from siphoning and I've found 3 fails on the shelf after storing them. From now on I will make smaller batches and use them faster.
Your hair looks fantastic!!
Thank you for sharing this. Have a blessed day.
This is one meat product that I would love to can, thanks for the trusted guidance! ❤️
I just put up 4 pints of the pulled pork.! They look great! I only have the i-pot so small batches. Will do 4 more today. Thank you for this video👏
YUM!!! Now I need to can some BBQ pork thank you so much for sharing.
It's a must-have on my ❤️❤️❤️
wonderful cook and canner
Fantastic video!!! Best quality yet!! Love this recipe!! Thanks for sharing!!
Thanks Pam and Jim! I found the recipe on page 301 of "The All New Ball Book of Canning and Preserving". School vacation is next week, and I'll be making this for sure.
The first time I had pulled pork bbq with Cole slaw on it I never went back to not having slaw on it.
I don't eat meat now but I use other things like lentils and I put slaw on them.
Thank you for this informative video . I actually like when you explain side things like siphoning and cookers and canners .
Hi Rose and Jim. My son is going to love it. I don't eat B-B-Q sauce. But you surelybmade me hungry. It was a soup and sandwich day here. I didn't eat my peaches . So at now 12: 25 am , I am going downstairs to do so. Thank you both. Take care.
It ALL looks delicious!!
I can’t wait to get this on my shelf and on my plate! Thanks!
It is yummy!
I like watching your video from time to, very informative I learn a lot, thank you for sharing.
You are very welcome. Jim
When making slaw for our fire dept fish fries, we add a bit of sugar to our all day made slaw. :)
And another video on storing bands. At first I threw them in totes. Then saw a video of putting them on paper towel holders. But was still to messy. So hubby made me a band holder that fit the hole of the bands better and we put them in totes that way. While it made it easier to just get a stack out. We still gave problems of a lot of bent bands. There has to be a better way.
Looks wonderful! I must say that retirement agrees with you. You look so much more rested and happy ☺️
I will try this, thank you very much.
This looks fantastic!! I can' t wait to try!! Thank you Pam & Jim❤️
I mixed up the full recipe, but only canned 4 pints in my Instant Pot Max. (I added some dry rub BBQ seasoning to give a bit of a spicy kick) The reminder I pressure cooked in my regular instant pot to finish cooking till tender, like you did. I then shredded the meat and spread it out on a freezer dryer tray. It’s a win-win for my food storage. I plan to do 1-2 more batches this way. Thanks for being a great couch!!!!
Sounds great! Jim
This will be my next canning project! Thank you so much for the video Pam and Jim!
Hope you enjoy it! Let us know the results. Jim
Pam, I made the Chicken Stew recipe from the Ball canning book after watching you make it. It made a great chicken pot pie. After watching this video on bbq pork, I’ll be making this recipe too. THANK YOU and Jim for making these recipes for us and inspiring us all. I absolutely love watching and learning from you. Keep up the good work. I look forward to every new video!,❤❤
You are an inspiration! Try adding celery seed to your slaw.
Thanks for the tip!
This is my go to recipe for pulled pork.. love it, it is so flavorful.. your buns are beautiful.. I am also a huge coleslaw lover..
Great video thanks ⚘️
Thanks so much! Jim
I just ordered the ball canning book so I was thrilled to see you using this recipe from the book. Can’t wait to try it.
I am going to try this recipe. Thank you!!
Love the overhead camera. I am so excited to try this and looks very tasty with the recipe. Thank you for sharing !!!
I just absolutely adore your pressure canning videos. I have that cookbook but I have a hard time with just the written directions. I do much better if I see the process first. I can't wait to can pulled pork ♥️♥️♥️♥️
I didn't bottle this recipe, but I did bottle 5 pints of beef pieces in broth this last weekend. Next month, I'm going down to Southern Utah to take my mom and dad up on Cedar Moun4ain and harvest elderberries. I'm going to make elderberry and jalapeño jelly.
Thank you for doing another canning vid!
Oh wow, my family will love this. It's worth cutting up a roast to do this.
Thank you so much!
You're welcome! Jim
Well well, retirement agrees with you. You are looking great & sounding happy! 😊