Meat is expensive, so when I buy meat I always go for the larger amounts. I’m also not very good at figuring out how much meat to serve per person. So, understandably, this means that I always have leftovers. Not having a problem at all is what this is, especially when it comes to pulled pork, which is SO GOOD.
But, as strange as it may seem, you can have too much of a good thing. That’s why I sometimes have to freeze my pulled pork. If you do it right, pulled pork that has been frozen tastes almost as good as when you first made it, but it takes about half as much work and a third as long. Pulled pork is also one of the easiest meats to work with when it comes to freezing. It’s much easier to freeze pulled pork than other barbecue meats.
Having leftover cooked pork tucked away in the freezer can be a real timesaver for busy home cooks. A frozen pork roast spicy carnitas, or comforting pot of ham and beans are ready to be thawed and served up in a flash. But what is the safest and tastiest way to reheat frozen cooked pork?
Follow this comprehensive guide for expert tips on thawing, reheating methods, recommended temperatures, storage after reheating, and answers to common questions when reheating frozen cooked pork dishes
Is It Safe to Reheat Frozen Cooked Pork?
The good news is yes, it is perfectly safe to reheat frozen cooked pork, as long as proper food handling procedures have been followed. Pork that has been promptly refrigerated after initial cooking, then frozen within the recommended 2 hour timeframe, poses no additional safety risks when reheated.
However, special care must be taken when thawing and reheating previously frozen pork to prevent bacterial growth. Make sure to thaw frozen cooked pork thoroughly, then rapidly reheat it to safe internal temperatures. When handled carefully, reheating frozen cooked pork results in a hot, delicious meal the whole family will love.
Thawing Frozen Cooked Pork
The first crucial step is properly thawing frozen cooked pork before reheating. Always thaw in the refrigerator, never at room temperature or in hot water. Here are some recommended thawing methods:
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Refrigerator Thawing: Place sealed frozen pork in a container or bag in the fridge. Allow 24 hours for smaller cuts or 48 hours for large roasts. Turn meat over halfway through.
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Cold Water Thawing: Seal pork in a plastic bag and submerge in cold tap water, changing water every 30 minutes. Smaller cuts may thaw in 1-2 hours, larger cuts in 3-4 hours.
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Microwave Thawing: Place frozen pork in a microwave-safe dish, cover loosely. Microwave at 30% power, checking often. Allow 2-3 minutes per pound. Turn and rearrange pork frequently as outer areas thaw.
Always cook thawed pork immediately within 12-24 hours. Do not refreeze thawed cooked pork.
How to Reheat Thawed Cooked Pork
Once properly thawed, cooked pork should be rapidly reheated to an internal temperature of 165°F or above before consuming. Here are some good reheating methods:
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On the stovetop: Place pork in a skillet or saucepan with a bit of broth or water. Cover and heat on medium-low, allowing 10-12 minutes for larger cuts. Stir occasionally, add more liquid as needed.
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In the oven: Preheat oven to 350°F. Put pork in an oven-safe dish, cover. Bake 15-20 minutes until heated through, checking doneness often. Larger cuts may bake for up to 30 minutes.
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In the microwave: Microwave pork in a microwave-safe dish in 30 second increments until hot, about 1-2 minutes per pound. Allow standing time, stir thicker dishes to distribute heat.
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On the grill: Quickly reheat thinner cuts like chops or slices over direct medium heat just until hot and slightly charred, about 3-5 minutes per side.
Use a food thermometer to confirm reconstituted pork reaches 165°F at the thickest point. Discard any leftovers after reheating.
Helpful Tips for the Best Results
Follow these useful tips for delicious reheated pork:
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Add fresh broth, milk or sauce when reheating to restore moisture lost during freezing.
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Cook stews, soups or casseroles uncovered at the end to reduce excess liquid released during thawing.
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Prevent dry meat by basting chops, roasts, and other cuts during reheating.
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Crisp up boiled or shredded pork in a hot skillet after initial reheating.
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Give roast pork a quick second roast at 400°F to re-crisp the exterior after reheating.
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Use combination techniques like microwave then broil, or sauté then bake.
Can You Reheat Frozen Pork Without Thawing First?
For safety and quality, thawing frozen cooked pork thoroughly before reheating is strongly recommended. Reheating frozen pork results in uneven cooking and a dry, dense texture. And frozen sections prevent heat from penetrating fully to destroy bacteria.
However, if pressed for time, reheating frozen pork can work in certain cases:
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Frozen soups, stews or casseroles can be reheated in a microwave or saucepan with extra liquid added.
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Very small frozen cuts like diced pork or meatballs may be pan fried or sautéed over slightly higher heat.
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Precooked frozen sausages, hot dogs and deli meats can be gently reheated.
When reheating frozen pork without defrosting, use gentle heat and allow extra time. Check carefully for any cold spots in the center and confirm the meat reaches 165°F. While not ideal, carefully reheating frozen pork is possible.
Storing Leftovers After Reheating
For food safety, leftovers should not be reheated more than once. Follow these storage guidelines:
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Refrigerate reheated pork within 2 hours in shallow, covered containers.
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Use within 3-4 days for best quality and freshness.
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Do not refreeze pork after reheating. Freeze new leftovers before initially reheating.
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When storing soups or stews, bring to a vigorous boil before refrigerating.
Properly stored, leftovers can be enjoyed up to 4 days after reheating. Do not reheat pork again or consume if smell or appearance seems off.
Frequently Asked Questions
Here are some common questions about reheating frozen cooked pork:
How do you know when reheated frozen pork is safe to eat?
Check the internal temperature using a food thermometer. Pork should reach 165°F at the thickest part after reheating. It should be steaming hot throughout with no cold spots.
Is it better to reheat pork on the stove or microwave?
The stovetop allows better monitoring to prevent overcooking and adds extra moisture easily. But the microwave reheats quickly, just use lower power and stir or rotate periodically.
What if you reheat frozen pork without thawing first?
While not ideal, very small individual cuts or combination dishes may be gently reheated still frozen. Use lower heat and allow extra time. Check carefully that the center reaches 165°F.
Can you reheat leftover pork twice?
No, for safety reasons leftovers should only be reheated once. Refrigerate for 3-4 days after initially reheating, and freeze any new leftovers before reheating again.
Is pork safe after freezing, thawing, and reheating?
Yes, as long as the pork has been promptly and continuously refrigerated, frozen, thawed, and reheated properly to 165°F, it is safe to eat. Follow all food handling recommendations.
The Takeaway
Here are the key tips to remember:
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Always thaw frozen cooked pork fully in the fridge before reheating for safety and quality.
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Rapidly reheat thawed pork on the stovetop, in the oven or microwave until 165°F internally.
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Add a bit of fresh liquid when reheating to prevent dry, overcooked meat.
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Refrigerate reheated leftovers within 2 hours and use within 3-4 days. Do not re-reheat pork.
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In a pinch, small individual frozen cuts or combination dishes can be gently reheated.
With proper thawing, reheating, and storage, leftover frozen cooked pork can be safely transformed into quick and easy meals the whole family will love.
The Freezer Bag Method
Just put the meat in a container and put it in the fridge if you’re only going to keep the pulled pork for a few days (I wouldn’t do more than five). If you want to, you can put it in a glass jar instead of a freezer bag as long as it’s well covered.