All About Pork shoulder
Your complete guide to pork shoulder - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Pork shoulder Last?
Storage times and freshness tips for pork shoulder 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 in fridge (opened/repackaged)2-3 days
Signs of Spoilage
Similar to unopened: grayish or greenish discoloration, slimy film, strong sour or off-smell.
How to Check
Perform visual, touch, and smell tests. Look for any changes in color (dullness, green/gray spots), feel for sliminess, and sniff for any foul or sour odors. Fresh pork should have a faint, neutral smell.
Storage Tips
Once opened, re-wrap tightly in plastic wrap, butcher paper, or store in an airtight container to minimize air exposure and prevent cross-contamination. Place on the lowest shelf of the refrigerator.
cooked in freezer2-3 months
Signs of Spoilage
Similar to raw frozen pork, primarily quality degradation. Freezer burn, changes in texture (mushy or dry), and diminished flavor.
How to Check
Inspect for freezer burn. After thawing, if the cooked pork has a strong off-smell or an unusual slimy texture, it should be discarded. Quality issues (dryness, blandness) are more common than actual spoilage.
Storage Tips
Portion cooked pork shoulder into meal-sized servings before freezing for easier thawing and use. Wrap tightly in freezer-safe bags or containers, removing as much air as possible. Label with the date. Thaw safely in the refrigerator before reheating.
raw in fridge (unopened packaging)3-5 days
Signs of Spoilage
Dull, grayish-pink or greenish color, slimy or sticky texture, sour or strong unpleasant odor (ammonia-like or putrid).
How to Check
Visually inspect for discoloration or mold. Touch the surface – if it feels slimy or sticky, it's likely spoiled. Smell it closely; any off, sour, or strong unpleasant odor is a clear sign to discard. Do not taste.
Storage Tips
Store on the lowest shelf of the refrigerator to prevent any potential drips from contaminating other foods. Keep in its original packaging until ready to use. For best results, use within 3 days.
cooked in fridge3-4 days
Signs of Spoilage
Slimy film on the surface, mold growth (fuzzy spots, various colors), sour or off-smell, dry or hard texture (can be a sign of dehydration, not necessarily spoilage, but indicates quality loss).
How to Check
Visually check for mold or a slimy appearance. Smell for any sour, rancid, or unpleasant odors. If any of these signs are present, discard. Do not taste.
Storage Tips
Cool cooked pork quickly (within 2 hours) and store in shallow, airtight containers to promote rapid cooling and prevent bacterial growth. Reheat thoroughly to an internal temperature of 165°F (74°C).
raw in freezer6-12 months
Signs of Spoilage
While bacterial spoilage is unlikely at freezer temperatures, quality degradation occurs. Signs include extensive freezer burn (dry, grayish-brown leathery spots), a 'cardboardy' taste after cooking, or significant loss of texture.
How to Check
Visually inspect for severe freezer burn. After thawing, if the pork has a strong off-smell (sour, rancid) or is slimy, it was likely spoiled before freezing or thawed improperly. Discard if these signs are present after thawing.
Storage Tips
For optimal quality, wrap tightly in plastic wrap, then aluminum foil or freezer paper, or use a vacuum sealer to prevent freezer burn. Label with the date. Thaw safely in the refrigerator, allowing 24 hours per 5 pounds of meat.