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.
Cool the pulled pork and sauce to room temperature.
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.
Write the date that the pulled pork was cooked on the outside of the bag using a permanent marker.
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.
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.
Things You'll Need
Resealable 1-quart freezer bags
Use bags made specifically for freezing foods because they are thicker than traditional storage bags. If you do use traditional storage bags, wrap them in foil or freezer paper after you've put the pulled pork in them, the University of Wisconsin-Extension recommends. This prevents moisture from seeping into the thin walls of the traditional storage bag and keeps the food fresher and better tasting. Use airtight freezer containers in place of freezer zip-top bags if you want to cut down on the costs associated with purchasing the bags. Stick a piece of tape on the container and write the date on the piece of tape so you can keep track of how long the pulled pork has been in the freezer.
Transfer leftover pulled pork to freezer bags and then to the freezer within 2 hours after the meat has finished cooking. This prevents dangerous bacteria from growing on the meat, which could make you sick if you ingest it. (See Reference 3)