How to Freeze Pulled Pork

Following are our simple step-by-step instructions for how to freeze cooked pulled pork.

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Prep Time 5

Total Time 5

Servings

Equipment

zipped freezer bag

Ingredients

cooked pulled pork

Instructions

Cool. Allow your cooked pulled pork to cool before preparing it to be frozen.
Portion. Consider the portion sizes that you’ll want to use later on when serving the pulled pork.
If you want enough for two people, or ten people, or whatever the case might be, divide the meat into these desired portion sizes.
Seal. Seal the meat in a freezer safe airtight container or use zipped freezer bags. Remove as much air as possible to help prevent freezer burn.
Label. Be sure to label and date your pulled pork so that you know when it was frozen and what it is later on.
Transfer to Freezer. Place the items in the freezer to be frozen.

Notes

How To Thaw Frozen Pulled Pork
Following are our top recommendations for thawing cooked pulled pork that has been frozen.

Refrigerator. The best way to thaw frozen pulled pork is in the refrigerator overnight. To do this, you’ll want to transfer the pork directly from the freezer to the refrigerator.

Stovetop. If you need to thaw your pulled pork more rapidly and take it directly from the freezer and prepare to heat it.

You can do this on the stovetop by placing the unwrapped portion of frozen pulled pork into a saucepan and heating it over medium heat until thawed, warmed through, and ready to serve.

Oven. To thaw pulled pork in the oven, you’ll want to be ready to serve it as soon as it’s thawed. To use this method, place your frozen pulled pork in an oven safe baking dish and heat until thawed and warmed through.

The amount of time it takes to thaw pulled pork in the oven will depend on how much pork is used.

Cold Water. If you want to simply thaw your pulled pork but not heat it to serve it yet, you can use the cold water method.

To use this method, place your sealed package of pulled pork into a bowl of cold water to allow it to thaw. For food safety reasons, the cold water should be changed every 30 minutes to ensure that the water stays cold until the meat is thawed.

At this point it can be transferred to the refrigerator until it’s ready to be heated and served.

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