Cook and stir pork in 12-inch skillet or 4-quart Dutch oven over medium heat until brown, about 20 minutes.
Sprinkle with salt, thyme, garlic powder, onion powder and pepper; stir in water.
Heat to boiling; reduce heat.
Cover and simmer until pork is done, 1 to 1 1/4 hours.
Drain pork; arrange in single layer in un-greased 15 1/2 X 10 1/2 x 1 -inch jelly roll pan.
Freeze uncovered 30 minutes.
Divide pork (about 2 cups) among three 1 pint freezer containers.
Cover, label and freeze no longer than 2 months.
Use in Pork and Hominy Pork and Cabbage or Sweet-and-Sour Pork .