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Freezing Cooked Pork?


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Freezing Cooked Pork?

Eviter | Mar 9, 2003 02:32 PM

After hearing me complain endlessly about missing a Los Angeles-based Cuban restaurant's Roast Pork, my sister bought me a 20-pound pork butt last weekend and told me to have at it. I did and managed to recreate the recipe reasonably enough to satisfy.

Well, a week later and an endless week of roast pork, we are STILL left with five to eight pounds of cooked pork.

I've never been in the habit of freezing cooked meals, preferring to prepare everything fresh. What are the general thoughts? Would it be okay, after a week, to freeze it up in portions? Any bacteria problems I should be concerned about? Give it up and throw it away?

BTW, it was an incredible bargain. At .99 cents a pound, that $20 pork butt fed six of us all week long -- and there's still a ton left! Great idea for those on a budget.

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