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.
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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.