Meat is expensive, so when I buy meat I always go for the larger amounts. I’m also not very good at figuring out how much meat to serve per person. So, understandably, this means that I always have leftovers. This is what is known as the opposite of a problem, especially when it comes to pulled pork because that stuff is just SO GOOD.
However, you can have too much of a good thing (hard to believe, I know) so occasionally I’ll find myself having to freeze my pulled pork. The nice thing about freezing pulled pork is that if you do it right, it tastes almost as good as it did when you made it, but it takes roughly half the work and a fraction of the time. Win! Also, pulled pork is that it is probably one of the most forgiving meats to work with, so freezing it is much simpler than freezing other barbecue meats.
The Freezer Bag Method
If you’re only going to be keeping your pulled pork for a couple of days (I wouldn’t do more than five), then you can actually just stick the meat in a container in the fridge. I usually use a freezer bag, but you can put it in a glass container as well; just make sure it’s well covered.
The Vacuum Seal Method
If you’re an avid foodie or barbecue fan, then you should probably have a vacuum sealer. You can find them online for anywhere from $50 – $200, but it’s all dependent on what kind of things you’re wanting to vacuum seal. I’ve got this one, and it works great for storing things in the freezer.
While I know people who use other methods for storing meat in the freezer, I recommend using a vacuum sealer on meat. It preserves the freshness better, avoids any risk of freezer burn, and makes reheating it much simpler.
Reheating Pulled Pork
To reheat pulled pork that has been vacuum sealed and frozen, simply throw the bag of meat in a pot of water, bring it to a boil for 5-10 minutes, then shut off the heat and let it sit for another 10 minutes or so. Then open and enjoy! The best part of doing this is that it should still be juicy since all of the original juices froze with the meat.
If you’re reheating pulled pork that was simply in the fridge, you’ve got a couple options. My preferred method is to throw it in the oven and reheat it that way, although I have a friend who swears by reheating on the stove top. The trick to making it work is to make sure you keep the meat hydrated.
Do you have tips for storing or reheating pulled pork? Leave a note below!
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