🔥 Rebel Canning Smoked Boston Butt
15 Pints of Smoky Goodness – A Homage to My Rebel Mom
📌 In This Article
🔥 The Rebel Story
"Warning❗️Pearl clutchers look away. 🤣 My Mom was a rebel. I don't fancy myself to be much like her, but today, as I was packing those jars, I kept thinking, 'I know you are proud of me and my country rebel self tonight.'" 🥩✨
Some things run deeper than blood. They run through the kitchen, through the smoke, through the hiss of a pressure canner. My mom was a rebel in her own right—the kind of woman who didn't ask permission to preserve food her way [citation:1][citation:6]. She taught me that food isn't just fuel; it's freedom.
Tonight, I smoked two Boston butts and turned all but 1.5 lbs into 15 beautiful pints of pressure-canned pulled pork. The meat looks mighty fine in those jars. I researched this for about a month and tonight I perfected it [citation:3]. I know she's looking down, proud of her country rebel self.
💬 A rebel's legacy: "I smoked two Boston butts and all but 1.5lbs ended up in pint jars (15 pints). I must say that meat looks mighty fine in those beautiful jars."
⚠️ Important Safety Information
⚠️ Read This Before You Start
This is a "Rebel Canning" method and is not an approved USDA practice for all smoked meats [citation:10].
Meat must be pressure canned to reach 240°F (116°C) – the temperature required to kill botulism spores . A pressure canner is absolutely necessary for canning meat, fish, and other low-acid foods . Improperly canned meat can lead to botulism, which is a deadly poison [citation:10].
The process below follows a tested recipe for canning smoked pork that has been used successfully by home canners [citation:3]. However, you should:
- Use a pressure canner with a calibrated gauge – check it at least once a year
- Check the canner gasket before each use
- Use only canning jars designed for canning – do not reuse mayonnaise jars
- Leave exactly 1 inch of headspace [citation:3]
- Process for the full 75 minutes (pints) at the correct pressure [citation:3]
If you choose to use this method, you do so at your own risk. Never taste food that shows signs of spoilage – bulging lids, leakage, mold, or off odors – and discard any questionable jars [citation:5].
📦 Ingredients
For 2 Boston Butts – 15 Pint Jars
- 🥩 2 Boston butts (8-10 lbs each) – pork shoulder [citation:3][citation:12]
- 🌿 Your favorite dry rub – paprika, garlic powder, onion powder, cayenne, salt, black pepper, brown sugar [citation:3]
- 🪵 Wood chips – hickory or applewood [citation:3]
- 🍎 Apple cider vinegar – for basting [citation:3]
- 🧂 Mustard – to coat the meat before seasoning [citation:12]
- 🍎 Apple juice – for the foil wrap [citation:12]
- 🥫 15 pint jars, lids, and rings – sterilized [citation:3]
- 🔒 Pressure canner – stovetop, not electric [citation:3]
- 🥄 Optional: 1 cup beef or chicken broth – for adding to jars (adds moisture) [citation:3]
💡 Pro tip: "When smoking meats and fish to be canned, go a little bit lighter on the smoking process, since canning tends to intensify the smoke flavor."
📝 Step-by-Step Instructions
Step 1 – Prep and Season the Butts
- Trim excess fat from the Boston butts [citation:12].
- Coat each butt with a thin layer of mustard to help the rub stick [citation:12].
- Generously apply your dry rub all over the meat [citation:3][citation:12].
- Let them marinate for several hours or overnight in the refrigerator [citation:3].
Step 2 – Smoke the Meat
- Preheat your smoker to 225°F (107°C) [citation:3][citation:12].
- Add wood chips – hickory or applewood for a rich, smoky flavor [citation:3].
- Place the seasoned butts in the smoker and cook low and slow for 6-8 hours [citation:3].
- Baste occasionally with apple cider vinegar to keep it moist and tangy [citation:3].
- For pulled pork, cook until internal temperature reaches 200°F (93°C) [citation:12].
💡 Pro tip: "Once internal temp is achieved, remove from smoker and place in a clean aluminum pan. Pour just enough apple juice to cover the bottom. Wrap the pan in foil tightly – this allows the apple juice to steam flavor into the meat while tenderizing." [citation:12]
Step 3 – Shred the Meat
- Remove the smoked butts and let them rest for at least 30 minutes [citation:3].
- Shred the meat into bite-sized pieces with forks [citation:3].
- Set aside about 1.5 lbs for immediate enjoyment [citation:3].
- Let the shredded meat cool slightly before packing into jars.
Step 4 – Prep and Pack the Jars
- Sterilize your pint jars, lids, and rings [citation:3].
- Pack the shredded pork tightly into each jar [citation:3].
- Leave 1 inch of headspace at the top of each jar [citation:3].
- If desired, add 1-2 tablespoons of broth or reserved cooking juices to each jar .
- Wipe the rims clean with a damp cloth to ensure a proper seal [citation:3].
- Apply lids and tighten rings fingertip-tight .
⚠️ Important: "The wide-mouth style of jar is best for canning smoked meats, since it allows easy access for getting the pieces in and out of the jars."
Step 5 – Pressure Can
- Place jars in the pressure canner with 2-3 inches of hot water .
- Lock the lid and vent steam for 10 minutes .
- Close the vent and bring to pressure.
- Process at 10-11 psi (adjust for altitude) for 75 minutes for pint jars [citation:3].
- Maintain constant pressure throughout the processing time .
- Turn off heat and let pressure drop naturally – do not rush this step [citation:3].
Step 6 – Cool and Check Seals
- Remove jars using a jar lifter and place on a towel-lined counter .
- Let cool undisturbed for 12-24 hours [citation:3].
- Check seals – lids should be concave and not flex when pressed [citation:3].
- Remove rings, label with date, and store in a cool, dark place .
💡 Rebel Pro Tips
- 🥩 Go light on the smoke: Canning intensifies smoke flavor – don't over-smoke the meat .
- 🔪 Wide-mouth jars are best: They make packing and removing the meat much easier .
- 🌡️ Check your canner gauge: Have it tested annually at your county extension office .
- 🕒 Set aside a full day: Canning smoked meat is a long process – don't rush it .
- 🥫 Add liquid for moisture: A splash of broth in each jar helps keep the meat moist .
- 📅 Label everything: Date your jars so you know when they were processed [citation:5].
❓ Frequently Asked Questions
❓ Is canning smoked meat safe?
When done correctly with a pressure canner, smoked meat can be safely canned [citation:3]. However, this is considered "rebel canning" and is not USDA-approved for all smoked meats [citation:10].
❓ Can I water bath can smoked meat?
No – meat is low-acid and MUST be pressure canned to reach 240°F (116°C) and kill botulism spores [citation:10].
❓ Why 75 minutes for pint jars?
This is the standard processing time for canning meat in pint jars at 10-11 psi [citation:3].
❓ How long does canned smoked pork last?
Properly sealed jars can last 1-2 years in a cool, dark pantry [citation:5].
❓ Can I add sauce to the jars?
It's best to add sauce when serving – the canning process can intensify flavors unpredictably.
❓ What if my jars don't seal?
If a jar doesn't seal, refrigerate it and use within 3-4 days.
❓ Can I use this method for other smoked meats?
This recipe is specifically for Boston butt/pulled pork. Other meats may have different processing times .
❓ Why did my meat turn out dry?
Add a little broth to each jar before processing to help retain moisture .
❓ Can I use an electric pressure cooker?
No – you need a stovetop pressure canner that reaches and maintains the correct pressure .
❓ What's the best way to reheat canned pork?
Open the jar, heat the meat in a skillet or microwave, and enjoy!
📄 Printable Recipe Card
╔═══════════════════════════════════════════════════════════════════════╗
║ REBEL CANNING SMOKED BOSTON BUTT ║
║ 15 Pints of Smoky Goodness – A Homage to My Rebel Mom ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 15 pint jars | TIME: 6-8 hrs smoking + 75 min processing
INGREDIENTS:
- 2 Boston butts (8-10 lbs each)
- Dry rub (paprika, garlic powder, onion powder, cayenne, salt, black pepper, brown sugar)
- Wood chips (hickory or applewood)
- Apple cider vinegar (for basting)
- Mustard (to coat the meat)
- Apple juice (for foil wrap)
- 15 pint jars, lids, and rings (sterilized)
- Pressure canner (stovetop)
- Optional: beef or chicken broth (for moisture)
INSTRUCTIONS:
1. Trim fat, coat with mustard, apply dry rub. Marinate overnight.
2. Smoke at 225°F for 6-8 hours to 200°F internal.
3. Remove, rest 30 min, and shred into bite-sized pieces.
4. Pack shredded pork tightly into sterilized pint jars.
5. Leave 1" headspace. Add broth if desired.
6. Wipe rims, apply lids (fingertip-tight).
7. Pressure can at 10-11 psi for 75 minutes (pints).
8. Let pressure drop naturally.
9. Cool 12-24 hours. Check seals. Label and store.
STORAGE: 1-2 years (cool, dark place).
"I smoked two Boston butts and all but 1.5lbs ended up in pint jars (15 pints). I know you are proud of me and my country rebel self tonight." 🥩✨
⚠️ DISCLAIMER: This is a Rebel Canning method. Use at your own risk. Always follow pressure canner safety guidelines.
© CanningRebels — Rebel Canning Smoked Boston Butt | A Homage to My Rebel Mom
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