Pulled Pork Freezer Meal Prep for Instant Pot or Slow Cooker

Ingredients

• 2 lb Pork Shoulder (cut into large chunks; trim excess fat if desired)
• 1 tbsp Apple Cider Vinegar (use the bulk bottle from Costco)
• 0.5 cup Barbecue Sauce (any mild or smoky BBQ sauce; Costco two‑pack works well)
• 0.5 cup Chicken Stock (low‑sodium; bulk carton from Costco)
• 1 tbsp Onion Powder (bulk container from Costco)
• 1 tbsp Garlic Powder (bulk container from Costco)
• 1 tsp Paprika (regular sweet paprika)
• 0.25 tsp Black Pepper (freshly ground)
• 0.5 tbsp Olive Oil (extra‑virgin preferred)
• 0.5 cup Water (for moisture during cooking)
• 1.5 tbsp Brown Sugar (lightly packed)
• 0.5 tsp Salt (adjust to taste)
• 2 tbsp Cornstarch (for slurry to thicken sauce)
• 2 tbsp Water (for slurry) (cold)
• 1 cup Carrots (shredded; optional coleslaw)
• 1 cup Purple Cabbage (shredded; optional coleslaw)
• 1 cup Green Cabbage (shredded; optional coleslaw)
• 0.5 cup Mayonnaise (full‑fat; optional coleslaw)
• 1 tbsp White Vinegar (optional coleslaw)
• 1 tbsp Apple Cider Vinegar (for coleslaw) (optional coleslaw)
• 0.5 tsp Celery Seed (optional coleslaw)
• 1 tsp Sugar (optional coleslaw)
• to taste Pepper (optional coleslaw)
• to taste Salt (optional coleslaw)

Instructions

1. Label and Prepare Bags

   Write the date on each reusable silicone bag (or Ziploc) using a Sharpie or dry‑erase marker, then place the bags on a bag‑holder rack.

   Time: PT5M

2. Measure Liquids & Seasonings

   In a large mixing bowl combine 1 tbsp apple cider vinegar, ½ cup barbecue sauce, ½ cup chicken stock, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp paprika, ¼ tsp black pepper, ½ tbsp olive oil, ½ cup water, 1½ tbsp brown sugar, and ½ tsp salt. Whisk to dissolve any clumps.

   Time: PT10M

3. Prep the Pork

   Trim excess fat from the pork shoulder, then cut into large chunks (about 2 lb total per bag). Use a kitchen scale for accuracy.

   Time: PT10M

4. Assemble the Bag

   Add the measured seasoning mixture to each labeled bag, then place the 2 lb of pork chunks on top. Seal the bag, press flat, and gently squeeze to combine and eliminate air bubbles.

   Time: PT5M

5. Freeze the Prep Bags

   Lay the sealed bags flat in the freezer until solid (about 2‑3 hours). Once frozen, stack them for storage up to 3 months.

   Time: PT0M

6. Thaw (Optional)

   When ready to cook, move a bag to the refrigerator to thaw overnight, or submerge the sealed bag in a bowl of room‑temperature water for 30‑45 minutes.

   Time: PT0M

7. Pressure Cook in Instant Pot

   Place the thawed bag into the Instant Pot, seal the lid, set to High Pressure for 38 minutes. The pot will take about 10 minutes to come to pressure.

   Time: PT48M

   Temperature: High Pressure

8. Quick Release & Saute

   When the timer ends, perform a quick release of steam. Remove the bag, set the Instant Pot to Saute mode, and discard the bag.

   Time: PT2M

   Temperature: Saute

9. Make Cornstarch Slurry

   In a small bowl, mix 2 tbsp cornstarch with 2 tbsp cold water until smooth.

   Time: PT2M

10. Thicken the Sauce

    Whisk the cornstarch slurry into the hot cooking liquid in the Instant Pot. Continue whisking on Saute until the sauce thickens, about 5 minutes.

    Time: PT5M

    Temperature: Saute

11. Shred the Pork

    Return the cooked pork to the pot and use two forks or the whisk to shred the meat, mixing it thoroughly with the thickened sauce.

    Time: PT5M

12. Prepare Optional Coleslaw

    In a bowl combine shredded carrots, purple cabbage, green cabbage, mayonnaise, 1 tbsp white vinegar, 1 tbsp apple cider vinegar, ½ tsp celery seed, 1 tsp sugar, pepper, and salt. Toss until evenly coated.

    Time: PT10M

13. Assemble the Sandwich

    Place a generous scoop of saucy shredded pork onto a bun, top with a spoonful of coleslaw (if using), and serve.

    Time: PT5M

Nutrition Facts

Calories

755

Protein

44 g

Carbohydrates

57 g

Fat

38 g

Fiber

3 g