Why?
Cooking is simply getting the meat to a proper internal temperature. When I put meat in the smoker, I get it to 160-180 internal depending on which meat. Shouldn't matter if it's smoked, canned, pressure canned, oven baked, micro waved. barbecued. Temp is temp, unless I'm missing something.
All pressure canning does is raise the boiling point so it cooks faster. Transfers the heat to the internals more quickly. If you have less temp, you need to have a longer cooking time to get proper BTU transfer. That's why a smoker takes four hours and a pressure cooker may take only thirty minutes. I guess you also have the physical transfer of heat via the water contact.
FWIW..we just did this last night. My friend took some out of the jars today to test it. Cooked all the way thru and fork tender. Heated it a little and ate it. Said it was really good. He did say that he ran the oven up to about 220, which would give the same temperature as pressure canning at altitude. If you do run the oven that high, you need to make sure the lids are not too tight. Could blow up the jars if the internal steam pressure gets too high.
I think we're gonna take some that's in the freezer and do some more canning. Like to have a supply back that doesn't require refrigeration. Also, I just put the garlic cloves in whole. Should have mashed them first. Not much flavor.