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3 Flavored Pork Shoulder Freezer Meal Recipes

Introducing 3 easy and budget-friendly make-ahead freezer meal recipes using American pork shoulder. These recipes for thick-cut Honey Mustard Pork, Negi-Shio Lemon Pork, and Shiso Pork Tsukune will be a great addition to your daily meals and bento boxes. Try these professional techniques for moist, tender, and satisfyingly voluminous results.

📖Cooking Basics

dry（tantanmen）

Steps

Pat dry 250g Pork Shoulder with paper towels and cut into 1 to 1.5cm thick slices. [Key Tip!] Cutting the meat into your desired thickness ensures a hearty and voluminous result.
🕒 00:46
To prevent shrinking, make vertical cuts along the border between the fat and the meat on the thick-cut pork.
🕒 01:14
In a freezer bag, combine 1 tbsp Honey, 1 tbsp Whole Grain Mustard, 2 tbsp Cooking Sake (Rice Wine), 2 tsp Soy Sauce, a pinch of Salt, and a pinch of Pepper.
🕒 01:23
Add the cut pork to the freezer bag and massage the seasonings into the meat.
🕒 01:37
Remove excess air, flatten to an even thickness, seal, and store in the freezer.
🕒 01:42
Pat dry 250g Pork Shoulder with paper towels, cut into 3 equal lengths, and slice thinly to about 3mm thickness. [Key Tip!] Thin slices allow the flavors to penetrate quickly and cook in a shorter time.
🕒 01:59
Thinly slice 1/2 stalk (60g) Green Onion diagonally.
🕒 02:17
In a freezer bag, combine 2 tbsp Cooking Sake (Rice Wine), 1 tsp Chicken Consommé Granules, 1 tsp Grated Garlic, 2 tsp Sesame Oil, 2 tsp Lemon Juice, a pinch of Salt, and a pinch of Pepper.
🕒 02:23
Add the sliced pork and green onion to the freezer bag and massage to combine.
🕒 02:41
Remove excess air, flatten to an even thickness, seal, and store in the freezer.
🕒 02:47
Pat dry 250g Pork Shoulder with paper towels, cut into 5cm cubes, and place in a food processor. [Key Tip!] Using pork shoulder results in tender tsukune.
🕒 03:03
Add 2 tbsp Potato Starch, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Mayonnaise, 2 tsp Miso, 1 tsp Sugar, and 1 tsp Grated Ginger to the food processor and blend until smooth.
🕒 03:19
Finely chop 10 Shiso Leaves.
🕒 03:37
Mix the blended pork mixture with the chopped shiso leaves and place into a freezer bag.
🕒 03:39
Remove excess air, flatten to an even thickness, seal, and store in the freezer.
🕒 03:43
To thaw frozen pre-seasoned meat, place it in the refrigerator for 8 hours or use the ice water bath method by submerging the bag in a bowl of ice water.
🕒 03:55
When cooking the thick-cut meat, always bring it to room temperature to ensure even cooking. [Key Tip!] Cook slowly over low heat to keep it moist and tender, not tough.
🕒 04:11
Heat 1 tsp Vegetable Oil in a frying pan over low heat.
🕒 04:24
Add the defrosted and room-temperature Honey Mustard Pork, along with its marinade, to the frying pan. Cover and cook for 5 minutes.
🕒 04:27
Flip the pork and cover again, cooking for another 3 minutes.
🕒 04:37
After cooking, plate the meat and drizzle the remaining sauce from the pan over it.
🕒 04:47
Heat 2 tsp Vegetable Oil in a frying pan over medium heat.
🕒 04:58
Add the defrosted Negi-Shio Lemon Pork to the frying pan and cook until done.
🕒 05:04
Once cooked, transfer to a plate.
🕒 05:13
Heat 1 tsp Vegetable Oil in a frying pan over medium heat.
🕒 05:24
Add the defrosted Shiso Pork Tsukune to the frying pan and cook until browned.
🕒 05:29
Flip the tsukune once browned, cover, and cook over medium heat until done.
🕒 05:37
Once cooked, transfer to a plate.
🕒 05:47