Frozen BBQ Pulled Pork Sandwiches (Printable Version)

Slow-cooked pulled pork frozen in portions for delicious, ready-to-serve sandwiches whenever you crave them.

# What You'll Need:

→ Pulled Pork Filling

01 - 3 pounds pork shoulder
02 - 1 cup barbecue sauce
03 - 1/2 cup apple cider vinegar
04 - 1/4 cup packed brown sugar
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper

→ Assembly

08 - 8 hamburger buns

# Directions:

01 - Trim excess fat from the pork shoulder and season evenly with salt, black pepper, and smoked paprika.
02 - Place pork shoulder into a slow cooker. Add apple cider vinegar and sprinkle brown sugar over the meat. Cover and cook on low for 8 hours or until the pork is fork-tender.
03 - Transfer cooked pork to a large bowl and shred using two forks. Mix in barbecue sauce until pork is evenly coated.
04 - Allow shredded pork to cool completely. Divide into portions and place in freezer-safe bags or airtight containers.
05 - Thaw portioned pulled pork in the refrigerator overnight. Reheat gently and serve warm on hamburger buns.

# Additional Tips::

01 -
  • Ready—to—eat freezer portions mean dinner is always just a defrost away
  • Perfect slow cooker recipe that mostly handles itself
  • Great for serving a crowd or satisfying last minute cravings
  • You can tweak the sauce to be as sweet or spicy as you like
02 -
  • Pulled pork freezes beautifully for up to three months
  • The shredded texture soaks up more barbecue sauce after freezing so toss again with fresh sauce if it looks a bit dry
  • Using apple cider vinegar keeps the meat bright and tender even after long freezer storage
03 -
  • Always scrape extra fat before shredding to keep sandwiches from getting greasy
  • If reheating directly from frozen add a splash of water or extra barbecue sauce to rehydrate
  • Toast the buns before serving for extra crunch
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