All About Pork
Your complete guide to pork - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Pork Last?
Storage times and freshness tips for pork in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw Ground Pork - Fridge1-2 days
Signs of Spoilage
Significant browning or graying (especially on the inside if it was exposed to air); very slimy or sticky texture; strong sour, rancid, or ammonia-like smell.
How to Check
Visual: Fresh ground pork is typically light pink. Darker brown or green patches are warning signs. Touch: Should be loose and slightly moist, not gummy or sticky. Smell: Any strong, foul, or sour odor is a clear indicator of spoilage. Ground meat spoils faster due to increased surface area.
Storage Tips
Use or freeze ground pork as soon as possible after purchase. Store in its original packaging or an airtight container on the lowest shelf of the fridge.
Cooked Pork - Freezer2-3 months
Signs of Spoilage
Mainly freezer burn, leading to dry, tough texture and loss of flavor once thawed. No bacterial spoilage if frozen properly.
How to Check
Visual (after thawing): Look for signs of freezer burn. Smell (after thawing): Should smell like cooked pork; any off-smell indicates it was likely bad before freezing or went bad after thawing.
Storage Tips
Cool cooked pork completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags. Label with the date. Thaw in the refrigerator overnight and reheat thoroughly.
Cooked Pork - Fridge3-4 days
Signs of Spoilage
Dry, hard, or unusually slimy texture; dull or discolored appearance (e.g., greenish or whitish mold spots); sour, rancid, or unpleasant odor.
How to Check
Visual: Look for mold growth, discoloration, or a dried-out appearance. Touch: Cooked pork should not feel slimy. Smell: A sour, off-smell is the most reliable sign. Do not taste test cooked food you suspect has spoiled.
Storage Tips
Cool cooked pork quickly (within 2 hours) before refrigerating. Store in shallow, airtight containers to ensure even cooling and prevent contamination. Reheat to an internal temperature of 165°F (74°C) throughout.
Raw Pork (Whole Cuts) - Freezer4-12 months (roasts up to 12 months, chops 4-6 months)
Signs of Spoilage
While freezing stops bacterial growth, quality can degrade. Signs of poor quality/freezer burn include grayish-brown leathery spots, excessive ice crystals, and a dry texture after thawing.
How to Check
Visual (after thawing): Look for freezer burn (dry, discolored patches). This doesn't mean it's unsafe, but quality (flavor and texture) will be compromised. Smell (after thawing): Should still smell fresh and neutral. Any off-smell after thawing indicates it was likely spoiled before freezing or went bad quickly after thawing.
Storage Tips
To prevent freezer burn and extend quality, wrap pork tightly in plastic wrap, then aluminum foil, or use vacuum-sealed bags. Label with the date. Thaw safely in the refrigerator, never at room temperature.
Raw Ground Pork - Freezer3-4 months
Signs of Spoilage
Similar to whole cuts in the freezer, primarily freezer burn: grayish-brown leathery spots, ice crystals.
How to Check
Visual (after thawing): Check for freezer burn. Smell (after thawing): Should still have a fresh, mild smell. Discard if any off-odors are present.
Storage Tips
Portion ground pork into meal-sized amounts before freezing for easier thawing. Press flat into freezer bags to save space and allow for quicker thawing. Label with the date.
Raw Pork (Whole Cuts) - Unopened, Fridge3-5 days
Signs of Spoilage
Dull, grayish-brown color; slimy or sticky texture; sour, strong, or ammonia-like smell.
How to Check
Visual: Look for a bright pinkish-red color. Any significant graying or browning is a warning. Touch: Should feel firm and slightly moist, not tacky or slimy. Smell: Fresh pork has a very mild, almost neutral scent. Any strong, off-putting, sour, or putrid odor indicates spoilage.
Storage Tips
Store in the coldest part of your refrigerator (typically the bottom shelf) to maintain temperature and prevent cross-contamination from any drips. Do not wash raw pork before cooking as this can spread bacteria.
Raw Pork (Whole Cuts) - Opened/Repackaged, Fridge2-3 days
Signs of Spoilage
Same as unopened: dull, grayish-brown color; slimy or sticky texture; sour, strong, or ammonia-like smell.
How to Check
Visual: Check for discoloration. Touch: Ensure it's not slimy. Smell: A strong, unpleasant odor is the most reliable sign. If in doubt, throw it out.
Storage Tips
Once opened, rewrap pork tightly in plastic wrap, then aluminum foil, or place in an airtight container to minimize air exposure and prevent further bacterial growth. This also helps prevent odors from spreading in your fridge.