The Mrs and I were out at the grocery store and they had a huge pile of “pork butt” on clearance that had to be “used or frozen” within 3 days. $0.79/#! At that price is was worth experimenting. Our efforts to pressure (raw pack) can roast beef turned out a mouth watering end product that EVERYONE in the house raves about, from low quality “arm roast” that is not normally popular with my family.

We trimmed most of the fat, ended up with 12.5# of cubed up pork. Brine soaked it with some liquid smoke added for an hour, drained, filled 5 quarts with some garlic and salt added. After 90 minutes at 15# pressure we now have ready to heat up flake apart “pulled pork” and an amazing broth that will do wonders to flavor a rice dish! All that for $11.

Our canning efforts have ALL been hugely successful and is encouraging us to triple our efforts this next season.