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.
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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.
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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.
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With a brief bath in a peppery soy marinade, and a quick cook time, this pork recipe is perfect for a weeknight grilling session. Serving the sweet grilled pineapple and bell pepper alongside the pork balances the savory marinade and is reminiscent of Chinese sweet-and-sour dishes, so you might also serve this with some steamed rice.
Special equipment: You will need a pastry brush for this recipe.
This dish was featured as part of our Grilled Toppings That Put Barbecue Sauce to Shame.