Pork is the protein most people forget to batch, and that's a missed opportunity - pound for pound it's affordable, takes a rub or marinade beautifully, and reheats better than almost anything when it's cooked right. Pulled, sliced, or chopped, it's the base for tacos, sandwiches, rice bowls, and weeknight dinners that taste like you spent real time on them.
Everything here is cooked to hold its moisture and portioned on the 24/48 method - cooked within a day of buying, sealed within two - so it comes out of the freezer ready to drop into the pan. No dry, reheated-pork letdown; the work is done up front so the texture holds.
Start with the cut you reach for most, whether that's shoulder for pulling or tenderloin for slicing. Cook it once, and pork stops being the protein you forget and becomes the one you plan around.
