Let’s get practical, because I know you’re not here for a science lecture. Here are the three commandments of freezing cooked pork. Commandment One: Cool it down fast. Don’t toss a hot brick of pork into the freezer; you’ll raise the internal temp of everything around it and invite bacteria to a party.
Commandment Two: Wrap it like you’re smuggling diamonds. Use freezer bags, vacuum sealers, or heavy-duty foil. Air is the enemy. If you see ice crystals on your pork six months from now, that’s freezer burn, and it tastes like regret.
Commandment Three: Label it with a sharpie. I’m serious. You will not remember what that lump is in three weeks. You’ll think, “Is this pork or that weird lentil loaf from Aunt Carol?” Trust me, write the date and the dish on the bag.
