Pulled Pork Baked Potato

Do you wonder what we do with all that canned pulled pork? There are only so many pulled pork sandwiches one can eat and since we’re not eating bread, scratch the pulled pork sandwiches!

My favorite way to eat pulled pork . . or should I say . . my favorite way today to eat pulled pork:

Pulled Pork Baked Potato

Pulled Pork Baked Potato

Since, technically, we’re not supposed to have white potatoes either, we split a baked potato; added butter, sour cream, cheese, chopped jalapeno and pulled pork.

Yum! Potatoes of any kind are my comfort food!

Chicken and Sausage Jambalaya for Canning

Yesterday I was in the kitchen the entire day. There were still two pork butts left from the sale at Kroger so I smoked those and made jambalaya.

Vince had meetings all the way through lunch and he had a dinner meeting so he was gone from about 7 a.m. til about 8:30 p.m. so I knew that was a good day to get some time intensive canning done. It’s real hard to start a big canning project early in the morning and be done by the time he comes home for lunch or, to start it after he goes back to work after lunch and be finished by the time he gets home from work and I know he doesn’t enjoy sitting and listening to the canner hiss and sputter.

The little Ninja chopper saved the day!  That little thing is wonderful!  Onions, celery, bell pepper, jalapeno peppers, green onions for the jambalaya . .

Veggies for Jambalaya

Veggies for Jambalaya

Meats include andouille, tasso, bacon and chicken. The first thing I did was brown some chicken breasts. For this recipe, I used breasts with bones and skins. I added bay leaves, garlic, onions, celery, black pepper and salt to the water and ended up with a nice rich broth.  There were two pots going so this is half the broth I ended up with.

Broth

Broth

The bacon was cooked, and the sausage and andouille were browned.

Andouille, Bacon and Tasso

Andouille, Bacon and Tasso

The meat was removed and the veggies, except the green onions, were sauteed in the oil. Then a little broth and several cans of home canned tomatoes were added.

The Start of Jambalaya

The Start of Jambalaya

The meat was added back in . . the seasonings were added. At the end of the cooking time, the green onions were added. Doesn’t this look so good?  Once I filled all the jars, there were about three spoonfuls left in the bottom of the pot and I gobbled that up . . which only left me wanting more!

Jambalaya

Jambalaya

For the jambalaya, I can it in quart jars because it needs enough liquid that, when it’s time to cook this for serving, I can add rice to the contents of the jar, then simmer or bake it all (raw rice and contents of jar) til it is done.

Chicken Jambalaya

Chicken Jambalaya

I ended up with 18 quarts of yummy jambalaya . . it’s so good that I can’t wait to open a jar of this and serve it.  All I will need is the rice, and a big salad and we will have one of our favorite meals.

All American Canner

All American Canner

The canner was going all day!  The first batch had 14 quarts of jambalaya which had to process for 90 minutes.  The second batch had 4 quarts of jambalaya and 8 pints of pulled pork and it had to process for 90 minutes. The third and final batch had 7 pints of pulled pork and it had to process for 75 minutes so the canner was really going most of the day.

That’s over a month’s worth of dinners done in one day! I was tired but it was so worth it.

 

 

 

 

 

The Pulled Pork is Canned

The pork was seasoned and left to “marinate” in the fridge for a couple of days. Monday night, I put it on the smoker about 9:30 p.m.

Smoker

Smoker

My favorite woods or smoking are cherry and apple so I use either of those in the smoke box. I set the thermostat at 225º and left it alone. Pork should pull at about 200º but my preference is 205º . . where that good, crunchy “bark” is on the outer edges.

A reference point is one hour per pound to get it to 200º but it varies. Based on these being about 10 pounds each, I figured I’d check it at 10 hours. Sticking two of them in there, straight out of the fridge I knew would add to the cooking time. I always go by the internal temp of the meat and not by the time.

These two took 17 hours to get to 205º.  At 2:30 p.m., the temp was right. Yes, i could have cleaned off the thermometer but it sits outside and it gets dirty.

Pulled Pork

Pulled Pork

The meat was perfect!

Pulled Pork

Pulled Pork

It had the crunchy edges that I love and the inside was tender, juicy and pulled easily.

Pulled Pork

Pulled Pork

I’m pretty picky about my meat so I clean out all the fat and weird stuff and leave only the good meat.

Pulled Pork

Pulled Pork

Sometimes I will make my own BBQ sauce but we had purchased some gallon jugs of Head Country, which is our favorite, so I used that.

Pulled Pork

Pulled Pork

I added BBQ sauce and added a little water since it was going to be canned. I kept out enough for us to have some for dinner last night and for lunch on Friday but didn’t keep out more because I’ll smoke the remaining two butts tomorrow and we’ll have those for the weekend, and for canning.

Pulled Pork

Pulled Pork

I got 14 pints so I figure that taking into account how much I kept out for us to eat, it probably cost me about $1.10 per pint, including the energy to smoke it and can it.  Not bad . . and it’s delicious!

Dinner

Dinner

For dinner, we had pulled pork, borracho beans (no, not on the diet!), cabbage and avocado stuffed with homemade pico de gallo.

 

 

 

 

 

 

Pulled Pork to Can

This will be a two part post about smoking pork butt or shoulder for canning. The reason I’m doing it in two parts is because this week, I guess through tomorrow, Kroger has pork shoulder/butt or picnic roast on sale for 99¢/pound. Not all Krogers have the same ads but that’s what’s on sale in our area and if it’s the same thing in  your area, this is a great price!

With the price of groceries continuing to go up, the best thing we, as homemakers can do, is take advantage of a great price when we find it. Any time something is on sale for a great price, and it’s something I know we will use, I stock up.

Pork Butt

Pork Shoulder

Do you see that price? $8.23 and this piece of meat will provide at least 5 or 6 meals for the two of us. I bought four of these and would have bought more except our freezers are full and we have a pig that’s going to be ready at the butcher either this week or next week. This may be weird but I don’t like most leftover meats. Pulled pork is one of those things that I love fresh but do not like re-heated. Once the meat is canned, it tastes fresh . . each jar tastes like it just came off the smoker. These four will go into the smoker, the meat will be pulled, BBQ sauce added and it will all be canned.

This morning I rubbed two of the butts down with mustard and then seasoned them.

Pork for Smoking

Pork for Smoking

They were then wrapped in foil and will sit in the fridge for a couple of days before going on the smoker.

Pork for Smoking

Pork for Smoking

They have a “use by” date of April 9 so I will do two probably Wednesday and then two more over the weekend, simply because it’s so much work to pull and can all four of them at once.