Use it up · Meats and poultry

Pork roast and ribs

Have extra pork roast and ribs? Here’s how to choose, store and prep pork roast and ribs, plus 6 family recipes to use it all up, best matches first.

🍽 See the recipes 🧺 Pick a few things you have

🛒 Choosing it

Shoulder (also called Boston butt) has more marbling for pulled pork; loin roasts are leaner and slice neatly.

🧊 Storing it

Fridge: 3 to 5 days raw
Freezer: 4 to 12 months for best quality

Keep the fridge at 40°F or below and the freezer at 0°F. Freezer times are for best quality; food kept frozen at 0°F stays safe. When in doubt, throw it out. Times from FoodSafety.gov.

🔪 Prepping it

Roast loin to 145°F with a 3-minute rest. Cook shoulder and ribs low and slow, well past that, until tender enough to pull apart.

📊 Nutrition per 100 g

Pork shoulder (Boston butt). 100 g is about 3 1/2 ounces.

Calories	236 kcal	12%
Protein	17 g	34%
Total fat	18 g	23%
Saturated fat	6.2 g	31%
Total carbohydrate	0.0 g	0%
Dietary fiber	0.0 g	0%
Total sugars	0.0 g
Sodium	65 mg	3%
Calcium	15 mg	1%
Iron	1.1 mg	6%
Potassium	302 mg	6%

% Daily Value for adults (FDA). From USDA FoodData Central 167843 (SR Legacy).

🍽 Recipes that use it up

6 recipes, the ones that use the most pork roast and ribs first.

Plan them into your week in the meal planner, or find recipes for two or three things at once with the “What can I make?” picker.

More meats and poultry

Ground beef Beef steak Beef roast and stew meat Chicken Ground turkey and chicken Turkey breast Pork chops and tenderloin Ground pork Sausage Bacon Ham Lamb All ingredients →

Storage times and buying tips are general guides from the sources below; follow any date or instructions on the package. Cook meat, poultry, fish and eggs to the USDA safe temperatures in each recipe.