BBQ'd Pork (also called Pulled Pork)
I got the recipe from Mom's Cafe Home Cooking - Homecanned Barbeque Pork. I did make one modification though. After the meat was done, I removed the cooked roast from the cooking liquid, pressing out as much liquid as possible, removed visible fat and then refrigerated the roast separate from the cooking liquid. This allowed me to remove the excess fat from the cooking liquid/sauce and remove any fat I missed on the roast. Then I shredded the roast with 2 forks, added the de-fatted cooking liquid/sauce, heated it to a boil, stirring to insure consistent temperature, and then canned per Garden Gnome's instructions. As you can see from my jar, very little fat.When we opened the jar we spooned it into a saucepan, heated to a boil and served on white bread. (That's what we had, and since this was a last second meal, there was no time to make rolls with the bread machine.) This was just as delicious as if I had made the roast the very same day. Nice and moist and flavorful. I actually canned it last summer. Delish!
Lola's Victory Garden
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