Pork should be refrigerated within two hours after cooking. If left out any longer, the presence of bacteria reaches dangerous levels. It is never a good idea to taste the meat for spoilage because bacteria in cooked meats does not alter the flavor.
Frozen pork needs to be thawed in the fridge and not on the counter. Bacteria grows in temperatures above 40 degrees. Thawed pork can be refrozen, but the texture may be affected.
Fresh pork remains good in a properly cooled refrigerator for up to four days. It remains edible in the freezer for up to six months.