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How to Freeze Leftover Pulled Pork

by
author image Sara Ipatenco
Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.
How to Freeze Leftover Pulled Pork
How to Freeze Leftover Pulled Pork Photo Credit Lawrence Roberts/Demand Media

Making a double or triple batch of pulled pork isn't any harder than making a single batch. Pulled pork is typically prepared in a slow cooker, shredded apart and smothered with barbecue sauce. You can freeze the excess of a double or triple batch for future meals. Store the pulled pork properly, and you'll have a quick and tasty meal for nights when you don't have time to cook.

Step 1

How to Freeze Leftover Pulled Pork
Photo Credit Lawrence Roberts/Demand Media

Cool the pulled pork and sauce to room temperature.

Step 2

How to Freeze Leftover Pulled Pork
Photo Credit Lawrence Roberts/Demand Media

Transfer the cooled pork and barbecue sauce to freezer bags, making sure to completely seal the bags to prevent leakage. Leave at least 1 inch at the top of the bag because the pulled pork mixture will expand as it freezes. Leaving space prevents the bag from splitting, which can make a mess in your freezer.

Step 3

How to Freeze Leftover Pulled Pork
Photo Credit Lawrence Roberts/Demand Media

Write the date that the pulled pork was cooked on the outside of the bag using a permanent marker.

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Step 4

How to Freeze Leftover Pulled Pork
Photo Credit Lawrence Roberts/Demand Media

Place the bags of pulled pork in your freezer until they are frozen solid. The bags can be stacked flat on top of each other to help save space, the University of Wisconsin-Extension notes.

Step 5

How to Freeze Leftover Pulled Pork
Photo Credit Lawrence Roberts/Demand Media

Thaw and eat the pulled pork within two to three months from the date written on the freezer bag, as recommended by the U.S. Department of Agriculture Food Safety and Inspection Service.

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References

Demand Media