Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
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Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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Next: How to Store Pulled Pork
How to Store Pulled Pork
As with other cooked meats, pulled pork can be stored in an airtight container and placed in the refrigerator. It should, however, be consumed or frozen within a few days.
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Next: How to Freeze Pulled Pork
How to Freeze Pulled Pork
Because pulled pork is typically made in a slow cooker, chances are likely that you'll have excess meat. Cooled pork can be transferred to freezer bags, but be sure to leave at least an inch of space from the top. The frozen pork will expand and this will prevent the bag from splitting. You can also use airtight freezer containers.
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Next: How to Thaw Pulled Pork
How to Thaw Pulled Pork
The most effective way to thaw your bags of pulled pork is to place them in a saucepan of simmering water. You'll have hot and steamy, barbecued meat in no time!
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Poutine, Montreal’s beloved snack and late-night drunk food, gets the pulled pork treatment here. You start by cooking oven fries that—easily enough—you get from the freezer case, then topping with cheese curds and a mound of pulled pork. Ladle gravy over the top, pop the whole thing back in the oven briefly, just enough to melt the cheese, and you and your guests are ready to scarf. For a more leisurely, beefier version of this Canadian classic, check out our Poutine with Beef Gravy
Don’t forget you’ll need about 1/3 of our recipe for Easy Slow Cooker Pulled Pork and a full recipe of our Simple Pan Gravy.