For best results, use one of the methods described below. This is the best option for thawing pork shoulder. However, it is time-consuming, so make sure to plan ahead. You can also use a wire rack set on top of a sheet pan, which allows for better air circulation. In either case, make sure the sides of the pan are high enough to catch any juices that run out during the thaw.
Set the pork on the bottom shelf of the refrigerator to thaw. This will help to prevent any cross-contamination if the drippings should leak out of the pan. The entire process should take 24 hours for every five pounds of meat. That means a to pound pork shoulder will take 48 to 60 hours to thaw. This comes in handy if your cooking plans are flexible. Still, we would recommend cooking it off as soon as possible so that the meat stays fresh.
Place the wrapped pork in the container, then fill the container with water. It helps if the water covers the pork completely. After 30 minutes, drain the container and fill it with a fresh supply of cold water, rotating the pork as needed. The meat should thaw at a rate of about 30 minutes per pound. That means you can start cooking the pork on the same day you removed it from the freezer, depending on timing.
Also, make sure to cook the meat as soon as possible after thawing. Even though this method is perfectly safe, some portions of the pork shoulder might have gotten warmer than others. Freezing meat keeps bacteria in a dormant stage. However, once thawed, these bacteria can become active again. Never thaw meat on the counter or let it sit out of the refrigerator for more than two hours.
In the summer, reduce this time to 1 hour. Never defrost meat in hot water. Use a plate or pan under thawing meat to make sure dripping does not spill on foods, especially foods to be eaten without additional cooking.
After thawing in the refrigerator, ground meat should be used as soon as possible. Partial Cooking or Browning: Never brown or partially cook pork, then refrigerate and finish cooking later because any bacteria present would not have been destroyed.
It is safe to partially pre-cook or microwave pork and lamb immediately before transferring it to the hot grill or oven to finish cooking. Importance of Kitchen Thermometers: One of the critical factors in controlling bacteria in food is controlling temperature.
Pathogenic microorganisms grow very slowly at low temperatures, multiply rapidly in mid-range temperatures, and are killed at high temperatures. For safety, foods must be cooked thoroughly. It is essential to use a thermometer when cooking meat and poultry to prevent undercooking and, consequently, prevent foodborne illness. For safety reasons, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food.
Research has shown that color and texture indicators are not reliable. Any bacteria which might be present on the surface would be destroyed by cooking. Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of pork. Cooked muscle meats can be pink even when the meat has reached a safe internal temperature.
The pink color can be due to the cooking method or added ingredients. For approximate cooking times of pork, refer to Table 2. Microwaving: When microwaving unequal sizes of pork, arrange in a dish or on a rack so thick parts are toward the outside of the dish and thin parts are in the center, and cook on medium-high or medium power.
Place a roast in an oven-cooking bag or in a covered pot. Use a microwave-safe thermometer inserted before cooking, or remove meat from the microwave and use a digital meat thermometer to test for doneness in several places to be sure correct temperatures have been reached.
Basic Tips: Wash hands with soap and water before serving or eating food. Serve cooked products on clean plates with clean utensils and clean hands. Never put cooked foods on a dish that has held raw pork unless the dish is washed with soap and hot water.
Never leave foods, raw or cooked, at room temperature longer than two hours. Basic Tips: Always use clean utensils and storage containers for safe storage. Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator; avoid placing large pots of stew or gravy in the refrigerator to cool since it will likely take until the next day for this amount of food to cool.
For foods like ham, carve the remaining meat off the bone and store in small shallow containers in the refrigerator, and use within three to four days. For frozen storage, wrap meat in heavy foil, freezer wrap, or place in a freezer container.
For optimum taste, use meat within two to three months. If you may have kept the food refrigerated for too long, throw it out. Never taste food that looks or smells strange to see if you can still use it. This information is supplied with the understanding that no discrimination is intended and no endorsement of brand names or registered trademarks by the Clemson University Cooperative Extension Service is implied, nor is any discrimination intended by the exclusion of products or manufacturers not named.
All recommendations are for South Carolina conditions and may not apply to other areas.
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