Always-in-the-freezer pulled pork, five ways

Ingredients

• 1 pork shoulder roast (7 lbs)

Spice blend

• 1/2 cup brown sugar (packed)
• 2 tablespoons salt
• 1 tablespoon black pepper
• 2 tablespoons chili powder
• 2 tablespoons smoked paprika
• 2 teaspoons dry mustard
• 1 teaspoon cayenne pepper
• 1 teaspoon celery seed
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed

Directions

• To make the spice blend, add brown sugar and all spices in a small bowl or jar. Mix well.
• Place pork shoulder roast in a slow cooker; rub thoroughly with the spice blend. Cover slow cooker and cook on high for 6-7 hours. Pork shoulder should be fork tender and reach an internal temperature of 145 to 180 degrees Fahrenheit, followed by a 3-minute rest.
• Keeping pork in the slow cooker, carefully shred the roast using two forks. If your roast has bones or extra-large pieces of fat, remove and discard them. Serve immediately or let cool and store in your freezer in large plastic freezer bags or freezer-safe containers.

5 meal ideas with always-in-the-freezer pulled pork

1. Pulled pork sandwiches and coleslaw

• Serve pulled pork at a tailgate party. Warm pork in a slow cooker, adding extra water if needed. Serve on a pretzel roll topped with creamy coleslaw and a squeeze of your favorite barbecue sauce.

2. Game day nachos

• Preheat oven to 400 degrees Fahrenheit. Carefully empty a bag of tortilla chips over a large baking sheet. Drizzle lightly with olive oil. Sprinkle tortilla chips generously with shredded mozzarella cheese. Drain and rinse 1 can of black beans, and sprinkle beans on top of the cheese. Dollop scoops of pulled pork evenly on top of the beans and cheese. Bake for 20-25 minutes until cheese is melted and begins to brown. Top nachos with chopped tomatoes, chopped avocado, shredded lettuce and corn kernels. Serve with sour cream and your favorite salsa or hot sauce.

3. Weeknight tacos

• Place tortillas on a skillet to warm. Warm shredded pork in the microwave or on the stove. Scoop some pulled pork into each tortilla, and serve with your favorite toppings, such as tangy slaw, cilantro, pickled onions, sour cream, pico de gallo, salsa or guacamole.

4. Crispy breakfast eggs

• Heat a medium skillet over medium-high heat. Add 1/2 cup pulled pork to the skillet. Cook pork, stirring occasionally, for 6-8 minutes until it begins to brown and turn crispy. Reduce heat to medium. Using a spoon, carefully create a small hole or nest in the middle of the pork pile. Gently crack an egg into a small bowl or ramekin and pour egg into your hole/nest. Season egg with salt and black pepper. Cover the skillet with a lid and cook 3-5 minutes until egg white and yolk are firm. Remove from heat and serve with crusty buttered bread.

5. Classic burrito bowls

• Make a pot of your favorite rice and a pot of your favorite beans. Warm up some pulled pork. Chop up lettuce, tomatoes and avocado. Pull out some shredded cheese, frozen or canned corn, sour cream, salsa, hot sauce and tortilla chips. Serve everything buffet-style as a customizable burrito bowl bar.

Note: We recommend placing 4-6 servings in each freezer bag for an easy freezer-to-table meal. Seal each bag carefully, removing any air inside. Label and date the bag, and freeze pulled pork bags as flat as possible. Keep frozen until ready to use. Pork should be reheated to 165 degrees Fahrenheit.