Out of the Refrigerator

• Once the barbecued pork is off the grill and ready for serving, time is of the essence. Cooking pork does not keep it safe to eat indefinitely. Pork is a perishable food and needs to be kept at a temperature below 40 degrees Fahrenheit. Outside the refrigerator, the barbecued pork is only safe to eat for up to two hours. In 90-degree summer backyard temperatures, it is only safe to eat for up to one hour before spoiling.

Inside the Refrigerator

• In the refrigerator, a temperature of 40 F or below impedes bacterial growth. However, this time in the refrigerator does not stop bacterial growth all together. Barbecued pork only stays fresh for four days in the refrigerator before bacterial growth once again becomes a problem. If you do not eat the cooked pork within the four-day storage period, you might get sick.

Long-Term Storage

• Instead of the four-day food safety window that the refrigerator offers, freezing keeps the pork safe to eat indefinitely. Barbecued pork will last up to six months before the quality begins to deteriorate. Although the pork is still safe to eat, the texture and taste of the meat change with extended freezing. To thaw barbecued pork, move it from the freezer to the refrigerator 24 hours before you plan to eat it.

Wrapping

• The sooner you wrap the barbecued pork leftovers and place them in cooler temperatures, the better. Dividing large amounts of pork into smaller portions makes handling and wrapping the meat easier. Tightly wrap the cooked pork in heavy-duty plastic wrap, aluminum foil, freezer wrap or airtight containers to keep bacteria and moisture at bay. Tightly sealed, the barbecued pork also remains protected from strong odors that may be lingering in the refrigerator or freezer.