• Allow leftover pork to cool completely before storing. Store in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
• Freeze individual portions for up to 2-3 months. Thaw in the fridge overnight and reheat gently when ready to use.
• Feel free to toast those buns! Spread each side with butter and pop them under the broiler for a few minutes until toasty and golden brown, then assemble your sandwiches.

Alternate Cooking Methods and Planning Ahead

• Electric pressure cooker instructions: Cut your roast into 2-3 pieces. Sprinkle with liquid smoke and seasonings and place in your pressure cooker. Add 1 cup of liquid. Since you won't be losing steam here, I recommend chicken broth or apple juice, but water will still work. Cook on high pressure for about an hour for a 3 pound roast. If your roast is over 3 pounds, plan on 70-75 minutes. Allow for a natural release for 15 minutes, then quick release any remaining pressure. Drain off the pan juices, return the meat to the pot, shred, add add BBQ sauce. Follow the assembly directions according to the recipe. Note: If pork pieces were frozen, it may take a little longer for the meat to cook.
• Make it a freezer meal: Prep your roast through the seasoning stage. Transfer to a zip-top freezer bag and squeeze as much air out as possible. Freeze. When ready to cook, remove the frozen roast from the bag, place it in the crock pot, add 1/2 inch of water, and cook as directed. Note: If you plan to cook the pork in your pressure cooker, cut the meat into 2-3 pieces before seasoning and freezing.