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!.
Having leftovers can be a blessing for busy home cooks Not only does it save you time and money, but it also reduces food waste However, properly storing and reheating leftovers is crucial for safety. So can you reheat cooked pork from frozen?
There are some rules you need to follow to make sure you don’t hurt the pork when you reheat it from frozen. Find out how to safely freeze cooked pork, let it thaw, and then cook it again by reading on.
Freezing Cooked Pork
Freezing is an excellent way to extend the shelf life of cooked pork. To freeze cooked pork
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Let the cooked pork cool down completely, then put it in containers or bags that won’t let air in and can go in the freezer. Make sure to remove as much air as possible and seal tightly.
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Label the containers with the contents and freeze-by date (within 1-2 months for best quality).
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For soup, chili or stew, leave headspace in the container as liquids will expand when frozen.
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Divide meat, sauce or gravy into smaller portions so it reheats faster.
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Freeze cooked pork at 0°F or below. Use the freezer’s fast freeze function if available.
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For best texture, freeze cooked pork for no more than 1-2 months. It remains safe indefinitely when frozen but the texture declines over time.
Follow these tips and your cooked pork should freeze well for later use.
Thawing Frozen Cooked Pork
You have a few options when it comes to thawing frozen cooked pork:
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Refrigerator: This is the preferred method. Place the frozen pork in the refrigerator in a container to catch drips as it thaws over 24-48 hours. Once thawed, use within 3-4 days.
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Cold Water: Submerge the frozen pork in a leak-proof bag in cold tap water, changing the water every 30 minutes. A medium package may thaw in 2-3 hours. Cook immediately.
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Microwave: Use the defrost setting to thaw frozen cooked pork, stopping periodically to drain liquid. This is fastest but can lead to uneven thawing. Cook immediately.
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As Part of Cooking: Pot pies, casseroles and soups can be baked, simmered or cooked in the oven or stove while still frozen. This takes longer but the continuous heating is safe.
For food safety, do not thaw at room temperature or in hot water which allows bacteria to multiply quickly.
Reheating Frozen Cooked Pork
Once thawed, cooked pork should be reheated to 165°F as measured by a food thermometer before serving. Here are some tips for reheating:
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Use the stove, oven or microwave to reheat thawed cooked pork thoroughly. On the stove or in the oven, cover and use low heat to prevent drying out.
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For casseroles or combination dishes, cover and reheat in a 350°F oven until piping hot, at least 165°F. Check temperature in several spots.
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For soups, sauces or gravy, heat on the stovetop over low, stirring frequently until simmering.
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In the microwave, cover and reheat thawed cooked pork using the defrost and reheat settings in short intervals to prevent overcooking. Stir between intervals and check temperature before serving.
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Bring sauces, soups and gravy to a boil when reheating on the stove or microwave to ensure safety.
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Stir reheated dishes well and allow a standing time before serving for more even heat distribution.
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Do not reheat cooked pork more than once. Reheat leftovers within 3-4 days for best quality and safety.
Following these reheating guidelines will ensure your leftover cooked pork reaches safe internal temperatures throughout for proper food safety.
Can You Cook Frozen Pork Without Thawing?
Yes, you can cook frozen cooked pork without thawing it first. However, it will take significantly longer to cook. Here are some tips:
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For combination dishes or casseroles, bake covered in a 350°F oven from frozen until it registers 165°F internally in multiple spots. This may take 50-100% longer than thawed.
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For soup, stew or chili, bring to a simmer on the stovetop then reduce heat and simmer gently, stirring occasionally, until fully hot throughout.
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Meatloaf, meatballs or chops can be baked or grilled directly from frozen. Pre-heat the oven or grill and use a meat thermometer to determine doneness.
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For breaded items like chicken nuggets or pork cutlets, deep fry frozen until golden and cooked through, about twice as long as unfrozen.
Cooking pork directly from frozen is safe but requires extra time and attention. Always check the internal temperature in multiple spots with a thermometer before serving.
Tips for Reheating Frozen Cooked Pork
Follow these tips for safely reheating delicious leftover cooked pork from the freezer:
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Thaw in the refrigerator overnight before reheating for faster, more even results.
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Use the microwave, oven or stovetop to reheat thawed cooked pork to 165°F.
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On the stove or oven, use low heat and stir or turn frequently to prevent drying out.
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In the microwave, use the defrost and reheat settings and stir between intervals.
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Bring sauces, soups and gravies to a boil then simmer until heated through.
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Cover foods while reheating to retain moisture and promote even heating.
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Allow a standing time before serving so heat distributes evenly throughout.
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Check temperature with a food thermometer in several spots before serving.
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Do not reheat cooked pork more than once for food safety and quality.
Following these simple guidelines will help ensure reheated cooked pork from frozen is safe, moist and delicious. Having tasty leftovers ready to reheat is a great way to save time any night of the week.
Common Questions about Reheating Frozen Cooked Pork
Here are answers to some frequently asked questions about reheating frozen cooked pork:
How long does it take to reheat frozen cooked pork?
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Thawed: 15-30 minutes to reheat in the oven at 350°F or on the stovetop over low heat. Smaller portions may take only 1-5 minutes in the microwave.
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Frozen: Approximately 50-100% longer from frozen state. A casserole may take 45-60 minutes in the oven.
Can you put frozen cooked pork directly in the oven?
Yes, frozen cooked pork casseroles, meatballs, roasts and more can be baked directly from frozen. Use a thermometer to determine doneness and allow extra cooking time.
What temperature should cooked pork be when reheating?
Cooked pork should reach 165°F as measured by a food thermometer for food safety when reheating. Check temperature in multiple spots.
Can you reheat cooked pork in the microwave from frozen?
Yes, using the microwave’s defrost and reheat settings is an option for reheating cooked pork from frozen. Heat in short intervals, stir between and verify it reaches 165°F internally before serving.
Should you add extra liquid when reheating frozen cooked pork?
Adding a splash of water or broth and covering during reheating can help retain moisture. But excessive liquid can make dishes watery upon reheating.
What is the food safety risk with reheating frozen cooked pork?
The only risk is if frozen cooked pork is left to thaw at room temperature for an extended period, allowing bacteria growth before reheating. As long as pork is promptly reheated to above 165°F, it is safe.
Reheating frozen cooked pork is easy and convenient when you follow proper food safety methods. In no time, you can enjoy tender, juicy leftover pork dishes without the hassle of cooking from scratch. Be sure to cool, freeze, thaw and reheat pork properly for best results.
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.
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.