In this short article, we will provide an answer to the question “how to freeze pulled pork?” and reheating methods.
How to freeze pulled pork?
The whole process is extremely simple and takes just a few minutes to complete. Let’s start with a freezer bag to keep everything organized. This is how it is accomplished:
- Using a large spoon, divide the pulled pork into separate pieces. For those of you who don’t have sauce, feel free to put as much as you can into one container. If the sauce is present, use a couple of smaller bags instead of one large one. Each one will be able to keep the quantity of meat needed for a single meal in this way.
- Close the bag (s) completely (s). It is necessary to remove all of the air from the bags and to close them as securely as possible. Provide a label if one is required.
- Everything should be kept completely frozen.
- That is all there is to it. This means that your pulled pork is now safe and ready to use anytime you need it.
- Frozen Pulled Pork Should Be Thawed Before Use
- The amount of time it takes to defrost a batch of pulled pork depends on the quantity and whether the pork was frozen with or without sauce.
- If you are just freezing the meat, spread it out on a baking sheet in a single thin layer. This technique defrosts it in a short time. Defrosting a big clump of pork and sauce, on the other hand, will take considerably longer time to complete.
Take into consideration the following techniques for defrosting meat in this context.
Allow at least 24 hours before serving to chill in the refrigerator. The ideal method to utilize if you have a big clump of ice to thaw is this one. Use lukewarm water to submerge the bag to speed up the procedure. Make certain, however, that the bag is not leaking.
Techniques for Reheating
The oven should be preheated at 225 degrees Fahrenheit. Place the defrosted meat in a roasting pan with any liquids that have been preserved. The pork should be shredded with two forks before adding the liquids if it is still in large chunks.
Cover the pan with a tight-fitting lid or a piece of aluminum foil to keep the heat in. Preheat the oven to 200°F and bake for 20-30 minutes, depending on how much pork you have.
If preferred, add the barbecue sauce and simmer for an additional 5 minutes, or until the sauce has thickened. When the pulled pork has reached an internal temperature of 165 degrees Fahrenheit, give it a last vigorous stir with a set of heavy tongs before dishing it up.
Making Use of a Slow Cooker
Combine the meat and preserved liquids in a slow cooker and simmer on low for 8 hours. At this point, you may also add the barbecue sauce if you like. Simply combine all of the ingredients well.
Reheat the pork for 2-3 hours on the “warm” setting or for 1 hour on the “low” setting in the microwave. If you choose the faster method, be sure to check the pork often to ensure that it does not stick, especially if you are using barbecue sauce.
165°F internal temperature is reached in the pork when it is cooked through.
On the Stovetop
Combine the meat and preserved liquids in a large skillet or saucepan over medium heat. Reduce the heat to medium-low and continue to simmer, stirring periodically, for another 10-15 minutes, or until the pork is cooked through and falling apart. If necessary, add a dash of water or chicken stock to keep the meat moist while cooking.
If desired, drizzle the meat with barbecue sauce and continue to cook until the internal temperature of the meat reaches 165 degrees.
If the pork is still frozen when it comes time to reheat it, another technique may be used to reheat it. Bring a big pot of water to a boil, then immediately add the bag with the seal still on it. After another 5-10 minutes in the boiling water, remove it from the fire and set it aside for another 10 minutes to finish cooking. This method should only be utilized if the zip-top bag also includes the preserved pig fluids, which is not always the case. The meat will get overly dry if this is not done.
the use of a microwave
Although we do not recommend this method since the meat will not cook evenly, it may be used in a pinch if you are short on time and need to cook quickly. You don’t even have to wait for the meat to be fully defrosted before taking it from the storage container.
Using tongs, carefully remove the frozen meat from the packaging and put it in a microwave-safe container to thaw. Use the defrost setting on your microwave to gently thaw the pork, rotating halfway through if your microwave does not automatically rotate halfway through. This should take about 7-8 minutes per pound of weight.
Cook on low for one minute at a time, until the internal temperature reaches 165 degrees, covering the container halfway through. If necessary, add a splash or two of water or chicken stock to keep the pork wet while cooking. Before serving, add your favorite sauce and carefully mix everything.
Other FAQs about Pulled Pork that you may be interested in.
In this short article, we provided an answer to the question “how to freeze pulled pork?” and reheating methods.