Can you freeze BBQ pulled pork?

By Dr Anny Manrich (PhD)

Page last updated: 02/25/2023 | Next review date: 02/25/2025

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

View More north_east

In this article, we will answer the question “Can you freeze bbq pulled pork?” and discuss how long does pulled pork last?

Can you freeze BBQ pulled pork?

Yes, you can freeze bbq pulled pork. But just before or after cooking, like our BBQ Pulled Pork Recipe or our Dr. Pepper Pulled Pork Make-Ahead. For food safety reasons, you only want to freeze and thaw the meat once. According to the United States Department of Agriculture, cooked meat can be stored for 2 to 3 months (2,3).

According to official statistics the main pork producer worldwide is China. It accounts for about 50% of the world’s world production of pork. Currently, swine meat provides over 30% of the world-wide meat consumption (1).

Make careful to remove as much air as possible from the freezer bag before closing, then shred the meat and place it in the bag with the sauce. Preventing freezer burn may be done by removing the surplus air. You may defrost and reheat it either on the stovetop or in the microwave, depending on your preference.

12-15 pounds of pork shoulder butt roast
BBQ sauce in a single bottle
Serve with 3 Tbsp. liquid smoke buns.

The following are the ingredients for the rub:

Brown sugar, 3 mugs.
1 tbsp. of onion powder
14 cups of garlic powder
paprika, about a quarter cup
1/4 of a teaspoon
3 Tbsp. of cayenne
3 Tbsp. of black pepper
Ground Thyme (1 Tbsp)
A tablespoon of dill is all that is needed.

Spread the dry rub over the exterior of the roast after it has been washed and dried. A big, resealable freezer bag may be used to store the rubbed pork roast in the freezer. Remove the air, seal, and put in the freezer. In a medium resealable freezer bag, place any remaining rub and freeze for future use.

The day before cooking, remove the bag from the freezer and let it to defrost. Pour 1/2 cup of water and 3 Tbsp. of liquid smoke into the slow-cooker once it has been thawed. It is time to get your slow cooker on. Cook for 7-9 hours on low.

Drain the excess oil and water from the crockpot after the food has been cooked. Pull the roast apart using tongs or two forks. Add 1/2 of the remaining BBQ sauce to the shredded chicken and combine well. People have different preferences when it comes to the amount of sauce they want on their pulled pork.

Increasing the amount of BBQ sauce will result in a more saucy and, thus, more messy dish. Pork should be served on a bun. Sandwiches made with hamburger buns are a good choice. It’s up to you whether or not you add pickles and onions to your BBQ pork sandwich. Before slathering pork on top of the buns, I like to spread some garlic mayo on them.

Pork meat, uncooked or cooked, may be safe to eat when preserved by freezing, however, it is susceptible to deterioration during time, which may result in poor sensory quality. Pigmeat contains high levels of unsaturated fatty acids relative to ruminant meats and is more susceptible to oxidative deterioration of lipids and myoglobin. Oxidation may be manifest as off-odors and off-flavors detected by sensory panels (4).

When added with salt or marinated prior cooking, the shelf life of meat is decreased. This happens due to the increased oxidative processes induced by salt addition, which results in bad sensory characteristics. A study showed that the oxidative value detected, measuring thiobarbituric acid reactive substances (TBARS), increased in all treatments over time in cooked pork loins. Marinating in 3% NaCl solution resulted in higher TBARS values compared to the controls, in agreement with previous studies demonstrating that salt addition increases the intensity of oxidative reactions. In addition, TBARS values were significantly higher in cooked samples as compared with the raw samples, probably because cooking induced an additional oxidation (5).

Slow cooker pulled pork may be served in a variety of ways

As an alternative to pulled pork sandwiches, here are a few additional ideas for what to do with your leftovers:

a flour tortilla wrap with pulled pork nachos and a salad
To those who are unfamiliar with poutine, it is a dish in which cheese, gravy, and in this example, pulled pork are placed on top of baked french fries.
a quesadilla stuffed with pork tacos and noodles

When it comes to Pulled Pork

Pig shoulder (also known as pork butt or Boston butt) is slowed-cooked until the flesh is so soft that it breaks apart when poked with a fork. This dish is a delectable treat. This dish may be made in a slow cooker, but we like to cook it low and slow on the grill for a more luxurious experience.

It is possible to massage the pork before cooking it with a mixture of brown sugar and other spices. Depending on what you want to do with the pork once it’s cooked, the ingredients may change. You should keep the rub basic if you want to utilize the pork in a variety of ways.

205 degrees Fahrenheit is the temperature at which pork is done. When the meat has cooled enough to handle, shred it with two forks.

How long does it take to pulled pork spoil?

Chemical reactions, oxidation in particular, are responsible for changes in color, flavor and odor of meat and, accordingly, often determine the practical storage life of meat products. In a study, processed pork meat was stored at frozen conditions Oxymyoglobin oxidation and lipid oxidation were strongly accelerated by added salt and more moderately by exposure to fluorescent light (6).

Pulled pork has a shelf life of three to four days if stored in the refrigerator (2,3). Frozen pulled pork may be eaten up to 3 months after cooking if the bags are tightly sealed and the freezer temperature is maintained.

Is it possible to freeze pulled pork that has been marinated in BBQ sauce?

When it comes to freezing pulled pork, sauce tends to clump the meat together, so it’s best not to add any at all. Portioning might be problematic as a result of this. If the sauce is strong enough, it’s okay to freeze the pork and the sauce at the same time, however, we don’t suggest it.

To avoid any unpleasant surprises, ensure sure the sauce can be frozen without harming its taste and texture. To see whether it works, place a tiny amount in an ice cube tray and freeze it before thawing. Pork should not be frozen if the sauce separates or does not look excellent.

Lipid oxidation is a major cause of quality deterioration in meat products during storage that lowers their nutritional and functional properties and negatively affects their sensory characteristics. Lipid oxidation determines off-flavors, color, and texture defects and reduces the shelf-life of meat products due to the formation of toxic compounds including reactive oxygen species, free radicals, and hydroperoxides. TBARS values reflect the content of secondary products of lipid oxidation, mainly aldehydes and carbonyls, which may contribute to the development of off-flavors in oxidized meat and meat. This oxidation value may increase during storage of cooked meat if the meat is previously salted or marinated, when compared to cooked meat not marinated (5).

To learn more about freezing bbq pulled porks click here