Do you have too much leftover pulled pork to eat before it goes bad? I’ve got you covered. Well, me, some freezer bags, and a permanent marker have you covered.
Pork shoulder, which is also called pork butt, pork rump roast, or boston butt roast, is a cheap but tasty cut of meat. I often grab this type of meat when they’re on sale to prepare in my slow cooker.
People love it when you feed a lot of people, but because the cut is naturally good for making a lot, you’ll probably end up with leftovers even if you’re not having a barbecue. And one can only eat so many pulled pork sandwiches in the same week.
As you read this guide, we’ll talk about the best ways to freeze pulled pork so that all of your hard work doesn’t go to waste and you always have cooked pork on hand for a sandwich or pork tacos.
Have extra chicken? The steps are pretty much the same, but I have a separate post about how to freeze rotisserie chicken here.
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There are many ways to make pulled pork, but my favorite is in a slow cooker because I can just set it and forget about it. Dump and go crock pot recipes are great for busy days. Barbecue enthusiasts may prefer to smoke it, which is also delicious. For any pulled pork recipe to work, the meat needs to be cooked slowly and slowly. This makes it tender and easy to shred. So, the pork is cooked to a higher temperature than the minimum 145 degrees Fahrenheit needed for shredding. Even though it was cooked slowly, it will still be fall-apart tender.
During the cooking process, I suggest not using barbecue sauce when making a large amount of pulled pork that will be left over. With a spice mix like the one in this recipe, the pork’s flavor stays the main focus. The meat can also be used in more than one type of cooking for leftovers. You can of course still slather your sandwich with bbq sauce!.
Pulled pork is a delicious and versatile meat that can be used in sandwiches, tacos, pizza, salads, and more. It’s often made in large batches since it requires hours of slow cooking. Luckily, leftover pulled pork freezes beautifully for quick and easy meals later. But what’s the best way to reheat that frozen pulled pork? Using a crockpot is ideal for reheating pulled pork without drying it out.
In this comprehensive guide we’ll provide tips and step-by-step instructions for reheating frozen pulled pork in a crockpot. You’ll learn how to thaw prepare, and reheat pork properly to restore its flavor and moisture. With this simple crockpot method, your leftover pulled pork will taste just-prepared. Let’s get started!
Why Use a Crockpot for Reheating Pulled Pork?
Crockpots, also known as slow cookers, are the perfect appliance for reheating pulled pork. Here are some of the benefits:
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Moist heat environment – The moist, indirect heat of a crockpot reheats the pork gently and evenly while keeping it tender and juicy.
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Minimal moisture loss – Unlike ovens which can dry out meat, crockpots retain and circulate moisture as the pork reheats.
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Untended cooking – You can let the crockpot reheat the pork unattended for hours without risk of burning.
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Adds flavor – Seasonings and sauce can be added to enhance flavor during reheating.
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Easy – Reheating in a crockpot is as simple as adding pork and pressing start!
For these reasons, using a crockpot is the ideal way to reheat large batches of pulled pork. The pork ends up just as moist, fall-apart tender and full of flavor as the initial cooking day.
Step-by-Step Guide to Reheating Pulled Pork from Frozen in a Crockpot
Follow these simple steps for reheating frozen pulled pork in a crockpot:
1. Thaw the Pulled Pork
- For food safety, always thaw frozen pork in the refrigerator overnight before reheating. This may take 12-24 hours depending on amount.
- Thawing at room temperature risks bacterial growth. Meat should be refrigerated within 2 hours of thawing.
- For quicker thawing, place sealed pork in cold water, changing water every 30 mins.
2. Prepare the Crockpot
- Grease the crockpot lightly to prevent sticking.
- Add a thin layer of broth, barbecue sauce, soda, juice, or water to the bottom. This will prevent scorching and add moisture.
3. Add Pork to Crockpot
- Transfer thawed pork chunks or shredded pork into the crockpot. Break up any large frozen chunks.
- Don’t overfill crockpot – leave 1-2 inches of headspace. Overfilling restricts heat circulation.
4. Season and Sauce the Pork (Optional)
- For added flavor, sprinkle on your favorite rub or seasonings.
- Stir in extra barbecue sauce, broth, or other liquid. Go light on the liquid since pork releases juices.
5. Set Crockpot Heat and Time
- For a large batch of pork, heat on LOW for 4-6 hours.
- For smaller amounts of pork, heat on LOW for 2-4 hours.
- Check pork and stir occasionally as it reheats.
6. Shred and Serve Reheated Pulled Pork
- Once heated through, use two forks to shred pork.
- Taste and adjust seasonings as needed.
- Serve on buns, tacos, pizza, salads, or however you enjoy pulled pork!
Following these simple steps will yield irresistibly moist and hot pulled pork from your freezer. The crockpot does all the work! Now let’s look at some helpful tips and tricks…
Tips for Reheating Frozen Pulled Pork in a Crockpot
To get the most out of reheating frozen pulled pork in the crockpot, keep these useful tips in mind:
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Choose a crockpot size appropriate for the amount of pork. Too large and pork will dry out.
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Defrost pork thoroughly before putting in crockpot. No large ice chunks should remain.
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Add barbecue sauce, broth, or other liquid to add extra moisture and flavor.
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Shred pork with forks once heated for a consistent texture.
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Keep crockpot heat on LOW. High heat risks overcooking and drying out pork.
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Allow reheating time of at least 2 hours for thawed pork. Frozen pork will need upwards of 6 hours.
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Don’t keep reheated pork on WARM setting too long or it will dry out.
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Use leftover reheated pork in sandwiches, tacos, pizzas, etc within 3-4 days.
With this crockpot reheating method and a little trial and error, you’ll be set for pulled pork meals anytime!
Common Questions About Reheating Pulled Pork
Here are answers to some frequently asked questions about reheating pulled pork in a crockpot:
How long does pulled pork last in the freezer?
Properly frozen pulled pork lasts 4-6 months in the freezer before quality starts diminishing. Use freezer bags and remove air for max freshness.
Can you put frozen pulled pork directly into the crockpot?
It’s not recommended. Always thaw frozen pork first to ensure it reheats evenly and completely. Putting frozen pork directly into a crockpot risks undercooked cold spots.
What temperature should pulled pork be reheated to?
Heat pulled pork to 165°F internally which is the safe minimum temperature to destroy bacteria. Use a food thermometer to check.
Can you reheat pulled pork on the stovetop or oven?
Yes, stovetop and oven methods work too. Use a skillet on medium-low heat with a bit of liquid added. For the oven, cover pork and use 300°F oven. Both require frequent stirring and moisture monitoring.
How long is reheated pulled pork good for?
Reheated pulled pork stored in the fridge in an airtight container will last 3-4 days. Discard if smell or appearance is off. Frozen leftovers are good for 2-3 months.
Get Creative with Your Reheated Pulled Pork
Once you’ve mastered reheating pulled pork in the crockpot, get creative with how you use it! Here are some amazing ways to enjoy your reheated pulled pork:
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Classic barbecue pulled pork sandwiches with coleslaw
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Tacos and burritos with spicy mango salsa
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Eggs benedict topped with creamy pulled pork hollandaise
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Pizza with pulled pork, pineapple, and red onion
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Stuffed potatoes or sweet potatoes with BBQ pork and fixings
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Vietnamese banh mi sandwiches with pickled veggies
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Salads with mixed greens, avocado, cotija cheese, and pork
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Scrambled egg breakfast wraps with reheated pork
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Sliders on Hawaiian rolls for appetizers
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Baked potatoes or nachos loaded up with reheated pulled pork
The possibilities are endless! Use your imagination to find new and exciting ways to enjoy your reheated pulled pork once you’ve nailed the crockpot reheating process.
Final Thoughts
Thanks to the moist, gentle heat of the crockpot, reheating leftover pulled pork is easy and delicious. With the simple tips in this guide, you can reheat large batches of frozen pulled pork hassle-free. Pork comes out juicy and fork-tender every time.
Be sure to thaw frozen pork fully, add seasoning and liquid, and use lower crockpot heat for at least 2 hours. Let the crockpot work its magic! Then get creative and use your reheated pork in all kinds of mouthwatering recipes. Enjoy your leftover pulled pork and save time with this easy crockpot reheating method.
What if I haven’t cooked the pulled pork yet?
If a roast is too big for your family or your cooking machine, it’s best to cut it in half, cook one half, and freeze the other half for later.
To freeze a whole or partial pork roast, first wrap the raw roast in plastic wrap. Since it won’t conform to your bag shape it’s much harder to remove air. Then, wrap it again in heavy-duty aluminum foil. If it fits, put the uncooked roast in a freezer bag, or wrap it in more plastic wrap. Label and freeze for up to 6 months.
What can I make with leftover pulled pork?
You can make a lot of tasty meals with pork that you’ve already cooked. Some of our favorites are burritos, nachos, egg rolls, pot stickers, crescent sandwiches, pastas, sliders, salads, and yes, barbecue sandwiches.
Allow your pulled pork to come to room temperature before freezing leftovers. If you put fresh pork leftovers in an airtight container and put them in the fridge, they will last for 3–5 days. However, I suggest freezing them after 3 days.
Think about how much meat you’ll need for a recipe to help you choose the right sizes of bags. These leftover pulled pork carnitas tacos use 2 cups for 8 tacos. For a dish like pork fried rice or single servings, you can use less. For a big family or teenagers who are hungry, you can use more. In terms of food safety, you can freeze pulled pork twice, but it may lose some of its flavor and be more likely to get freezer burn. So, it’s best to freeze in a couple of smaller bags rather than one large one.
For a small portion of 1 cup up to 3 cups of pulled pork, use a quart freezer top. For portions of 4 cups or more a gallon freezer bag is preferable.
Bring the pork to room temperature or below if you put it in the fridge. Then, get some quart or gallon freezer bags and a Sharpie. Alternatively, you can use a vacuum sealer if you have one. You can also use a measuring cup to be sure of how much meat to put in each large freezer bag that can be sealed again.
The first step is to put enough meat in a ziploc bag for one meal (2 cups). Be sure to include some of the cooking juices to keep it moist. To make it flat, use your hands or a rolling pin. When the meat gets close to the seal, close it three quarters of the way.
Work the meat into an even layer by pressing it into the corners and edges and getting rid of as much air as you can from the open area. Too much air can contribute to freezer burn.
Finish sealing the bag, and label it clearly with the quantity of meat, and the date of freezing. While the pork freezes, put the meat in the freezer flat. Once it’s frozen, you can turn it over or put it on its side, whichever works best for you.
If you do not have freezer bags, you can use a freezer safe container and plastic wrap. Put the pork as tightly as you can into the container. Then put the cling wrap on top and press the air out from under it. Label the container and freeze.
Once frozen, cooked pulled pork should last in your freezer up to 3 months.
There are two primary methods of defrosting frozen pulled pork. The first and best way is to thaw it in the refrigerator. To do this, put one bag on a plate with a rim or in a container and put it on a fridge shelf. In case the bag gets holed in the freezer, the plate will catch the leak. You don’t want any leaks in the fridge. If your plans change, this method lets you re-freeze the pork without worrying about food safety. However, going through the freezing process more than once raises the risk of freezer burn and lowers the quality of the meat.
The second way is to defrost the pork in cold water. This is a faster method than the refrigerator and maintains good quality pork. However, since the temperature changes so quickly, it is not a good idea to freeze meat that has been thawed this way. Cold water should be changed out every 30 minutes to avoid bacterial growth.
A third but less common method is sous vide, a cooking method that can also be used to both defrost and reheat. While typical zip-top bags are not meant for microwaving or boiling, Anova endorses them for sous vide cooking. To use the sous vide method, submerge your bag of frozen pulled pork in a pot of water and set your sous vide appliance to 145 degrees until the pork is hot and ready to serve.
For best quality, reheat your pulled pork on the stove top. Put some water and meat in a pan or pot. Heat over medium-low heat until the meat reaches the right temperature of at least 145 degrees.
You can also reheat in a conventional oven. Set your oven to 225 degrees and put the pork in a casserole dish, roasting pan, or pot that can go in the oven. Cover with aluminum foil or the pot lid and heat until warmed through- about 20 minutes.
Alternatively, you can reheat the pulled pork in the microwave. Place your pork and 1 tablespoon per cup of water in a microwave-safe dish. Cover with a paper towel or microwave cover and cook 15-30 seconds at a time until hot. Exact cooking times will vary depending on your appliance.
Tip: If youre making a dish that calls for additional spices, you can add them during this step. The above was turned into carnitas tacos in just a few minutes all in the same pan.
