roasted pork on dark gray table

Pork is a versatile meat; you can barbecue it, roast it, grill it, prepare it in a slow cooker or even add it to soups and stews. Freeze pork that you do not intend to use within a few days; well-wrapped frozen pork chops will stay good for six months, while well-wrapped ground pork will last for three months in the freezer. Many frozen pork dishes reheat well. This is especially true when the pork is prepared in a soup, stew or heavy sauce, as this provides moisture that keeps the pork from drying out during the reheating process.

Remove the pork from the freezer and place it in your refrigerator. Keep it in the refrigerator until it is completely thawed. This may take several hours or even several days depending on the amount of pork you are thawing. As a rule of thumb, allow three to seven hours in the refrigerator to thaw each pound of pork. For example, you would leave a 2 lb. piece of pork in the refrigerator for six to 14 hours.

Place the pork in a slow cooker, oven-safe dish or pot depending on how you wish to reheat it. Cover the pork if possible to keep in as much moisture as you can. If you wish to reheat the pork leftovers in the microwave, place them on a microwave-safe plate and cover them with plastic wrap. Reheat the pork in the same way you prepared it, if possible. For example, reheat a pork stew in a slow cooker or on the stove top rather than in the oven or microwave.

Reheat the pork at a low temperature until it is warmed throughout. Turn your oven to a low temperature, set your slow cooker to its lowest setting, turn the flame on your stove as low as possible or set your microwave to 20 to 30 percent power.

Turn the heat higher once the pork is thoroughly warmed to take it from warm to hot if you are reheating it in the oven, on the stove or in a slow cooker. If you are reheating the pork in the microwave, start at two to three minutes at 20 to 30 percent power, then check the meat. If it is not warmed to your liking, keep microwaving it at one-minute intervals until it is hot enough. Heat the pork until a meat thermometer gives an internal temperature of 160 degrees.