Freezer Meal Recipes / Dinner / Peachy Pulled Pork

Peachy Pulled Pork

Sweet peaches pair nicely with savory pork and herbs in this summery slow cooker pulled pork dish.
6 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Print
Peachy Pulled Pork

Ingredients

  • 3 pounds Pork Roast
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ⅔ cups dice Onion
  • 2 cups Barbecue Sauce, Peach

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Labels

Nutritional Information

  • 1 serving = 1 cup
  • 449 Calories
  • 20g Fat
  • 0mg Cholesterol
  • 334mg Sodium
  • 250mg Potassium
  • 15g Carbs
  • 2g Fiber
  • 10g Sugar
  • 48g Protein
  • 11 WW+ Points
  • Zone Blocks: 7 Protein 6 Fat 1 Carb

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all contents in a slow cooker.
  2. Cook on low 7-8 hours or until fork tender.
  3. Remove meat to a cutting board and use two forks to shred meat.
  4. Return to the crock pot and toss in sauce to coat.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Season the roast with salt and pepper.
  2. Divide roast among indicated number of gallon bags and add onions and Peach BBQ sauce (divide evenly).
  3. Label and lay flat to freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Place contents of bag in slow cooker.
  2. Cook on low 7-8 hours or until fork tender.
  3. Remove meat to a cutting board and use two forks to shred meat.
  4. Return to the crock pot and toss in sauce to coat.

8 Comments

Join the discussion
  1. We’ve had this a few times now and it’s a winner every time! I’m not usually a fan of pork, but I like it this way. The sauce has a little kick but definitely not too spicy like some BBQ sauces can be. In fact we’re having this tonight because I found a pork roast on sale! I just make up batches of sauce and freeze in bags with the diced onion, then buy the pork when we’re going to have it. It’s more work on the day we have this meal, but saves on freezer space. I’m curious if anyone has tried this with beef? We just bought a half cow (grass fed beef), and now I have a bunch of roasts.

  2. What cut of pork does everyone use? I bought a Boston Butt, but (lol) I’m realizing that might not have been the wisest choice!

  3. Wow, that’s actually what it calls for, I see! Weird, because when I printed out the recipe it simply said “pork roast. ” it said the same thing on my shopping list. Oh well, disregard my question! 🙂

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