Bulk Meal Prep Pulled Pork for Dinner

Ingredients

• 0.5 cup Barbecue Sauce (your favorite store‑bought or homemade)
• 0.5 cup Chicken Stock (low‑sodium preferred)
• 1 tablespoon Apple Cider Vinegar (helps tenderize and adds tang)
• 0.5 tablespoon Olive Oil (extra‑virgin preferred)
• 1 tablespoon Honey (adds a subtle sweetness)
• 0.5 tablespoon Brown Sugar (packed)
• 0.5 teaspoon Garlic Powder (optional, adjust to taste)
• 0.5 teaspoon Onion Powder (granulated onion powder)
• 0.5 teaspoon Salt (or to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1.5 pound Pork Shoulder (Boston Butt) (trimmed and cut into 2‑inch cubes)

Instructions

1. Label the Bags

   Write the current date on each resealable freezer bag using a permanent marker or label sticker so you can track storage time.

   Time: PT5M

2. Measure and Add Liquids & Sweeteners

   Into each bag, pour ½ cup barbecue sauce, ½ cup chicken stock, 1 tbsp apple cider vinegar, ½ tbsp olive oil, 1 tbsp honey, and ½ tbsp brown sugar.

   Time: PT5M

3. Add Dry Seasonings

   Sprinkle ½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ½ tsp black pepper into each bag.

   Time: PT3M

4. Trim and Cube the Pork

   Trim excess fat from the pork shoulder, then cut the meat into roughly 2‑inch cubes.

   Time: PT10M

5. Add Pork to the Bags

   Place 1½ lb of the cubed pork shoulder into each prepared bag.

   Time: PT5M

6. Mix and Remove Air

   Seal the bag, lay it flat, and gently massage to combine all ingredients. Press out as much air as possible before fully sealing.

   Time: PT5M

7. Freeze for Storage

   Place the sealed bags in a single layer in the freezer. They will keep for up to three months.

   Time: PT0M

   Temperature: 0°F

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

30 g

Fat

55 g

Fiber

1 g