Freezer Friendly Slow Cooker Pulled Pork


This freezer friendly slow cooker pulled pork recipe is a cinch to make when you whip it up in the crockpot. Great dump and go freezer meal. Also a great meal for a crowd. Slow Cooker Shredded Pork on a plate 

Ever since I learned how to make pulled pork in the crock pot, it has been a regular around our house. It’s SUPER easy, freezes beautifully, and makes a lot of servings. Since we used rolls to turn the last batch into pulled pork sandwiches, it was enough to feed 10+ people! A butcher will tell you to plan for 1/2 pound per person but I find that to be pretty generous. I guess it just depends on the appetites of those you are feeding.

This crock pot pulled pork recipe is hard to screw up. Simply plop the chunk of meat in the crock pot with some broth or water, wait, stir it up with some BBQ sauce and you’re done!

To be more specific, buy a pork butt roast from the store. Mine was about 2.5 pounds.

Pulled pork on a plate with broccoli

Add 1 cup of water and cook on low for 8-10 hours or until meat easily shreds apart.

Drain the water out of the crock pot.

Add about half a bottle of your favorite BBQ sauce.

Now with two forks, start pulling apart and shredding the meat while mixing the BBQ sauce in. It should pull apart very easily.Pulled Pork Sandwich

My favorite way to eat it is as a sandwich. I use our homemade wheat roll recipe. To make this a slow cooker freezer meal, simply place the pork and broth into a freezer bag and seal. Place the BBQ sauce in a separate freezer bag.

Make sure to allow 24-48 hours for the pork to thaw in the refrigerator before you want to cook it. This is a great recipe to stock up on when pork goes on sale! Such an easy freezer meal!

Pulled Pork Sandwich on a white plate

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Slow Cooker Pulled Pork Recipe

  • Author: Thriving Home
  • Prep Time: 10 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 mins
  • Yield: 6-8

Description

This pulled pork recipe is a cinch to make when you whip it up in the crockpot. Add some BBQ sauce and your dinner is done!


Ingredients

  • 1 pork butt roast (mine was 2.5 pounds)
  • 1/2 bottle BBQ sauce
  • 1 cup water

Instructions

  1. Put pork and 1 cup beef broth (or water) into slow cooker
  2. Cook on low for 8-10 hours
  3. Drain an excess liquid out of the slow cooker and then add your BBQ sauce
  4. Using two forks, shred the meat while mixing in the BBQ sauce.

Notes

Freezer Meal Instructions:
To Freeze:
Place pork and broth (or water) in an airtight freezer bag. Place BBQ sauce in a separate bag. Freeze.

To Prepare:
Let pork thaw in the refrigerator for 24-48 hours and cook as directed. Add more BBQ sauce, as needed.

Make sure to check out our 101 Real Food Slow Cooker Freezer Meals!

 

101 Real Food Slow Cooker Freezer Meals - Your life just got easier and healthier with this list of the best whole foods freezer meals for the slow cooker. Enjoy these real food crockpot recipes today or freeze for later.


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Comments

  1. Meagan says

    I read a lot of people saying to not put in any liquid as it makes it’s own… thoughts?

    • Kristi Adams says

      From my experience, you will have to put some liquid in there because the heat from the heating element will make the bottom really hot and burn the meat and make it stick.

  2. Sharon says

    I’m looking for a freezer make head recipe for pulled pork. Could I make this as stated and then freeze? Then heat the thawed casserole dish in the oven for about 30 minutes and serve on rolls? I’m thinking if I add water to the dish before heating in oven it will not dry out. Any suggestions?

    • Polly says

      Yep! We reheat it all the time. I’d just reheat it at a low temp like 300-350 and let it take its time. Never had a problem with it drying out!

  3. sabrena says

    How long will it take to cook a 5 1/2 lb. roast

  4. Tracy says

    Please post cooking times for a larger roast.
    Also, did you a whole bone-in pork roast?

  5. Jen says

    I cooked a larger roast (3.5lb) and 5 hours on low was not long enough FYI. It didn’t pull apart when I went to do that part. Leaving it in longer now to see how it goes.

    • Rachel says

      Thanks for the feedback, Jen. I agree, 5 hours probably isn’t enough for a roast that large. We’ll adjust the recipe to reflect varying roast sizes. Sorry it didn’t work as planned for you today!

  6. Megan says

    How do you recommend freezing and reheating this dish? We love pulled pork, but unfortunately a good bit goes to waste because my husband and I can’t eat it all.

    • Rachel says

      Oh yes, be sure to freeze what is left. Just wrap it up tight in some foil and stick in a freezer bag and label it with the name and date. It’s easy to reheat in the microwave on the defrost setting or in the fridge overnight and then on the stove top over low. Add a little extra BBQ sauce and/or maybe a little water when you reheat to add in some moisture, though.