Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
1 of 3
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
2 of 3
Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
3 of 3
This simple, flavorful pork and veggie stir-fry is ideal for a weeknight meal.
Game plan: Freeze the pork for about 30 minutes prior to slicing—this makes it easier to cut into very thin, even pieces. Use Chowhound’s easy white rice recipe as an optional side.
Snow peas can be substituted for the snap peas; just reduce their cooking time to one minute. We recommend completing the meal with our easy dark and stormy recipe to compliment the ginger notes.
For more, see our easy Chicken Stir-Fry recipe.