How Long does Pork Last in the Fridge?

If you’ve been grilling for a while, you might already be aware that leftover cooked pork keeps a little longer than fresh raw meat. But how long can cooked pork remain fresh in the refrigerator? If it cools off, should you freeze it right away or should you wait a while? Let’s investigate.

If the meat was properly preserved, the cooked pork should last for up to 5 days in the refrigerator. Before placing the pork on a lower level of the refrigerator, make sure the temperature is set below 40 degrees and that it is properly wrapped. Instead, you can store leftovers in the freezer for up to three months.


How Long does Pork Last in the Fridge?

The pork should remain edible for three to five days after it has been boiled off. The storage conditions affect the overall shelf life. The pork will last longer if you follow the correct procedures.

Never, under any circumstances, leave the meat out at room temperature for more than two hours. Although it’s easy to leave leftovers out on the counter for too long, especially when you’re entertaining, this rule holds whether the product is raw or cooked.

Make sure to put any leftover pork in the refrigerator within an hour if it’s warm outside—80 degrees or above. Pork will much more quickly reach the “danger zone,” which is between 40 and 140 degrees, at these temperatures.

The kinds of bacteria that result in food-borne illnesses can grow quickly in the risk zone. Even though the pig could still appear, smell, and taste great, you shouldn’t eat meat that has been left out for an extended period.

Put the leftovers in airtight containers or zip-top bags when the cooked pork has had time to cool. As much as possible, stuff the bags or containers, and make every effort to press out extra air.

Keep leftovers in the refrigerator on the bottom shelf. If you position them at the rear of the refrigerator, they will be shielded from the warm air blasts that occur when the door is opened, especially if there are other items arranged in front of them.

The pork should remain fresh for up to 5 days when stored in this manner. Check the leftovers’ freshness by giving them a good sniff, just like you would with raw pork. If the meat has a sour or sweet fragrance, it has outlasted its freshness.

How to Tell Cooked Pork is Bad?

Pork will only get sourer and smell worse if you attempt to cook it. The first two factors can be examined when purchasing ground pork at the grocery store. An extended period of nausea and vomiting. Two different species of bacteria can survive on pork.

When something goes wrong, pork emits a foul aroma resembling ammonia. Overall, it is better to throw it away. It’s best to throw anything out if you’re unsure. You could help by looking at the meat’s appearance. Pork is a fantastic source of protein and, when prepared properly, can be delectable.

Although it needs to be moist, it shouldn’t be slimy. When pork starts to rot, it has a sour smell that gets worse and more pronounced over time. If the pork smells off, it’s time to throw it away. Pork will only get sourer and smell worse if you attempt to cook it.

The USDA recommends eating cooked leftovers within three to four days. Two distinct categories of bacteria exist pathogenic bacteria, which cause foodborne sickness, and spoilage bacteria, which cause food to rot and produce unpleasant flavors, aromas, and textures.

The latter type is something you should be worried about, but you won’t often be able to recognize it, so effective food control is crucial. Additionally, it results in cramps, stomach pain, and blood in the stool. Smell the fresh pork when you first open the packaging to check if it has an unpleasant or sour smell.

In contrast to rotting pork, which should be greenish-brown or dark grey, fresh pork should be grayish-pink or rose-to-red in color. It is not suitable for cooking if a bad smell comes out of it. However, sour pork has a strong, sour smell that is similar to ammonia.

What is the Color of Sour Pork?

Look out for color changes. Fresh pork typically has a reddish color and a few white strands. But the hue of the spoiled flesh shifts from brownish to grey and occasionally greenish. This makes it quite evident why you should never buy pork in the first place. Poor pork will have a dull grey color, an unpleasant or sour smell, and a mushy or slimy texture.

Is Pork Still Good After Seven Days?

Although pork can be frozen to keep it fresh for longer, it only has a shelf life of one to two days after its “sell by” date, as indicated in the chart and explanations below. The sell-by date, the cooking technique, and the storage conditions all affect how long pork will stay fresh.

If the package for your hog meat has a sell-by date printed on it, it should continue to be good for another day or two after that time. If the packaging doesn’t list an expiration date, you can assume that whole chunks of pork will keep for up to 5 days, ground pork will keep for 1–2 days, and cooked and leftover pork will keep for 3–4 days.

How to Prevent Pork from Spoilage?

Keep the Temperature Down

Meat should be refrigerated at temperatures below 40°F, according to the USDA. Put the pork in the refrigerator or freezer as soon as you get home from the grocery store.

Look at the Packing

Avoid buying pork if the packaging is ripped, the wrappers are dirty, or the seals are broken, suggests Amidor.

Should be Frozen

Beauchamp advises rewrapping and freezing the pork you purchased if you won’t be consuming it within two to three days. “Food preservation through freezing reduces the development of germs and increases product shelf life. Items should be defrosted and used within three days.

Taken Care when Thawing

Instead of on the counter or in hot water, meat should be thawed in the refrigerator, cold water, or microwave. Pork can be cooked in the oven, on the stove, or the grill without first thawing it; but, if you’re using a slow cooker, it needs to be thawed first.

What are Pork’s Potential Health Advantages?

Iron and zinc, two vitamins and minerals that your body needs to function, are abundant in pork. Additionally, it’s a fantastic supply of top-notch protein. Pork that has undergone little processing and has been properly cooked, when consumed in moderation, might have certain advantages for your diet.

There are some potential health advantages to eating pork, according to research:

Muscle Preservation

Pork has full amino acids, which make them the ideal building blocks for constructing new muscle. We lose muscle mass as we get older, which can cause illnesses like sarcopenia, or significant muscle deterioration.

Sarcopenia can be slowed down or reversed by eating high-quality protein, like that found in pork, as part of a healthy lifestyle that also includes exercise. Additionally, it may aid in maintaining your current healthy muscular tissue.

Muscle Performance Improvement

Beta-alanine, an amino acid found in pork, aids in the formation of carnosine by your body. For muscles to work properly, carnosine is essential.

Studies have demonstrated that using large dosages of beta-alanine supplements for 4–10 weeks increases carnosine levels in participants’ muscles by 40–80%.

In humans, high levels of carnosine have also been associated with reduced fatigue and improved muscle function.

Reference: The impacts of information about the risks and benefits of pork consumption on Chinese consumers’ perceptions towards, and intention to eat, pork

This study looks at how information about the advantages and risks of consuming pork affects the attitudes and intentions of Chinese consumers. In March 2013, information was gathered through a consumer survey (n = 909) conducted in Beijing and Baoding City. Three message types (positive, negative, and balanced) and three information sources were used in an experiment (government, research institutes, and the pork industry). The pork was consumed approximately every other day by participants. They had mixed opinions regarding the safety and health of pork and thought it to be relatively pricey and nutrient-dense.

What are the Risks of Consuming Pork?

Pork could have risks due to its high sodium and saturated fat content.

Pork is a good source of several essential vitamins and nutrients, but it can also be high in sodium and saturated fats, which are to be avoided as part of a healthy diet.

Pork should be as lean and less processed as possible if you’re following a low-salt diet due to heart health concerns or to avoid saturated fats.

You should only ingest sulfates or sulfites in very small amounts, if at all possible because they are chemical preservatives found in some cured pig products like bacon. Instead, go for salt-cured or uncured choices.

Remember that the amount of fat in the pork will vary depending on how you prepare it. Choose grilling, roasting, baking, or broiling over frying. Bacon and other fatty pig products should be avoided. Select leaner, less processed, and higher protein types instead.

Possibly Carry Parasites

Pigs that are consumed raw or undercooked risk contracting parasites. An intestinal parasite known as pork tapeworm is called Taenia solium. Although it seldom does so, it can occasionally result in the condition cysticercosis, which can cause epilepsy.

Trichinosis, an infection with parasitic roundworms called Trichinella, can also be brought on by consuming raw or undercooked pork. Although the signs and symptoms of trichinosis are typically modest, they can worsen and can be fatal, especially in elderly people.

Pork should always be cooked properly to prevent parasite infestation. Before serving, use a meat thermometer to check that the meat has reached a temperature that will effectively destroy bacteria and parasites.


Once cooked, pork has a relatively long shelf life, lasting approximately three to five days. The exact duration will depend on how well it is stored and the conditions under which it is kept. However, following a few simple guidelines can help to prolong the shelf life of cooked pork. First, never leave it out at room temperature for more than two hours. The longer you leave it out, the longer it will be exposed to the “danger zone” of 40 to 140 degrees.

Second, when storing cooked pork, you should make sure to place it in the coldest part of the fridge – usually the lower section of the fridge, next to the ice tray. This will ensure that the meat is at its best and won’t spoil. Lastly, you can freeze cooked pork to extend its shelf life if you need to. To freeze cooked pork, make sure to wrap it well and place it in freezer bags.