Storage question about pulled pork.

[Paper Roses]

Hi everyone. I've tried to find an answer to this point about freezing pulled pork.

My co-volunteers were all getting together today for a pot luck dinner and my daughter was gracious to cook a big portion of pulled pork for me to take.

Yesterday our hostess for the party was taken to the hospital, and the party is canceled. I now have a big Corning pan of pulled pork. I do not have the liquid it was cooked in to add moisture. Can I freeze it in small containers as it is or do I have to add some chicken broth or other liquid?

Suggestions would be appreciated.

[Viva_La_Revolution]

1. I would put it in gallon freezer bags

just make sure you squish out all the air. They should be good for a month at least, and you can add a little liquid when you heat it back up.

[GoCubsGo]

2. For how long will it be frozen?

If it's only for a couple of weeks, you would probably be okay to freeze it in a ziplock with all the air squeezed out. I'm assuming you were planning to put barbecue sauce on it. If you are planning longer-term storage, I would just put some of the sauce on it before freezing. Or, the chicken broth. Less risk of freezer burn that way

[d_r]

3. I always freeze leftover pulled pork

I go ahead and mix it with sauce - I don't do that with fresh off the smoker - and then put it in zip lock freezer bags. It thaws and makes a good instant bbq sandwhich. It reheats beautifully.

[Major Nikon]

4. I freeze it all the time

I store mine in vacuum packed bags. If you don't have the tools to do this you can use ziplocks sold as freezable and use a straw to suck out as much air as you can.

Vacuum bags that are rated for boiling are quite nice as you can go from freezer to hot water bath for reheating.

[Paper Roses]

5. Thanks to you all for the suggestions. I have a bottle of 'Sweet Baby Ray's BBQ sauce.

If I put a dinner size portions of the pork in freezer bags with a good size 'glop' of BBQ sauce, think this would work?
Should I mix it around?

The sauce was left out as an option for guests who might want to add it as they build their sandwich. Should I add it now before I freeze the individual portions?