Thawing frozen meat can make people nervous — no one wants to create any risk of foodborne illness. Putting meat in the freezer, on the other hand, is a smart way to save money and time by cutting down on trips to the store. Here are the fastest and safest ways to defrost any kind of meat, any cut.
Take into account the time it will take to thaw the meat and the way you plan to do it. If you want to make Oven Pulled Pork, you’ll need a lot more time than if you were going to grill a top sirloin steak. Ground beef for One Skillet Cheesy Beef and Macaroni will take even less time. Plan ahead!.
Pork roasts make for a delicious, flavorful main course for any occasion. However, before you can cook up a mouthwatering pork roast, you need to properly thaw it out. Thawing a large cut of pork like a roast does take some time and planning, but it doesn’t have to be a difficult process. Follow this complete guide to learn everything you need to know about how long it takes to thaw a pork roast.
How Long Does It Take to Thaw a Pork Roast?
The exact time needed to thaw a pork roast depends on a few factors
- Size of the roast – A larger roast will take longer to thaw than a smaller one.
- Thawing method – Thawing in the refrigerator takes longer than using cold water.
- Temperature of the refrigerator – Colder fridge temperatures slow down thawing time.
- Amount of freezer burn – Roasts with more freezer burn thaw more slowly.
As a general guideline, here is how long different size roasts take to thaw using the refrigerator method:
- Small roast (3-4 lbs): 24-36 hours
- Medium roast (4-6 lbs): 36-48 hours
- Large roast (6-8 lbs): 48-60 hours
For example, a 5 pound pork roast will take around 40 hours to thaw in the refrigerator. These times can vary based on the factors mentioned above.
The fastest method is cold water thawing With this method, you can cut the refrigerator thawing times approximately in half However, for food safety it is best to thaw in the refrigerator whenever possible.
Thawing Methods for Pork Roasts
There are three main methods you can use for thawing a pork roast. Here is an overview of each:
1. Refrigerator Thawing
This is the preferred method for safety and quality. To thaw in the fridge, place the frozen roast on a plate or pan to catch any drips. Leave it in the refrigerator, allowing about 24 hours per 4-5 pounds. Make sure to place it on a low shelf away from any raw meats to prevent cross contamination.
Refrigerator thawing takes the longest, but keeps the pork at a safe, cool temperature throughout the process. The roast thaws gradually and evenly. Just remember to account for the thawing time in your cooking plans.
2. Cold Water Thawing
For faster thawing, you can submerge the roast in a sink or container of cold water. Make sure the roast is in a sealed plastic bag or leakproof container first. Change the water every 30 minutes so the temperature stays cold. With this method, a medium 4-6 pound roast may thaw in 10-12 hours.
Cold water thawing significantly speeds up the process, but it is a bit more hands-on. You have to monitor the water temperature and keep changing the water. Once thawed, cook the pork immediately and do not refreeze.
3. Microwave Thawing
Thawing in the microwave is fast, but there is a higher risk of uneven thawing or cooking the outer areas of the meat. Microwave in short bursts on the defrost setting, allowing standing time in between. Refer to your microwave manual for defrosting times based on the weight.
Flip and rotate the roast frequently and check for any warm or cooked spots. Once it’s thawed, you have to cook it immediately – do not refreeze. Use this method for faster thawing when you’re ready to cook right away.
Top Tips for Thawing Pork Roasts
Follow these handy tips for safe, easy thawing of pork roasts:
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Place the frozen roast on a plate or tray to catch any drips as it thaws.
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Thaw larger roasts for at least 24 hours in the fridge per 4-5 pounds of weight.
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To quick thaw, use the cold water method and change the water every 30 minutes.
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If microwave thawing, check regularly for any warm or cooked areas.
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Cook thawed pork within 1-2 days and do not refreeze thawed pork.
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Avoid thawing at room temperature or in hot water which can cause bacterial growth.
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For roasts with freezer burn, add a few more hours to the thawing time.
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Once thawed, season or marinate as desired and refrigerate until ready to cook.
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For fridge thawing, place towards the back on the lowest shelf away from fresh meats.
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Use an instant read thermometer to check for doneness when cooking (145°F is safe).
Following these guidelines will ensure your pork roast thaws properly and is ready to become a fabulous meal the whole family will love.
How to Tell If Your Pork Roast Is Thawed
Checking on the thawing progress of a large pork roast isn’t always straightforward. Here are some ways to tell if your pork roast is fully thawed and ready to cook:
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Press the surface – When thawed, the exterior will feel soft and yielding. Frozen meat will be hard and solid.
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Try bending it – Attempt to gently flex the roast at the thickest portion. It should bend slightly without too much resistance when thawed.
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Check the color – The meat will darken from red to pink as it thaws. Frozen pork looks lighter in color.
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Use a skewer or knife – A skewer or knife inserted into the center should go through thawed meat relatively easily. It will not penetrate frozen pork.
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Look for weeping – As it thaws, fluid will drip from the meat. This is a good indicator it is thawing out.
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Consider the time – If thawing in the refrigerator for the recommended time, chances are high it is ready. But it’s always good to double check using the above methods.
The best way to ensure your roast is fully thawed is to use a food thermometer. Insert it into the thickest part of the meat and check for an internal temperature above 32°F. This confirms it is completely thawed out inside and safe for cooking.
Food Safety Tips for Thawing Pork
Proper food safety is crucial when handling, thawing and storing pork. Here are important safety guidelines:
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Always thaw in the refrigerator when possible or use the cold water method. Never thaw pork at room temperature.
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Place the pork in a container or plate to prevent raw meat juices from dripping on other foods.
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Avoid refreezing raw pork once it has been thawed. Cook it within 1-2 days.
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Once thawed, cook pork within 1-2 days. Do not refreeze thawed raw pork.
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Never cook frozen pork without thawing first, as it will cook unevenly. Always thaw fully before cooking.
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Use thawed pork within 3-5 days. Freeze any leftover cooked pork for later use.
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Store thawed pork in the refrigerator below 40°F until ready to use.
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Prevent cross-contamination by separating pork from other foods during thawing and storage.
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Wash hands, utensils, plates and surfaces that have contacted raw pork to avoid spreading bacteria.
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Cook pork thoroughly to an internal temperature of at least 145°F to kill harmful bacteria. Use a food thermometer to verify doneness.
Following proper procedures when thawing and handling pork roasts will help keep your food safe. Take the necessary precautions and your thawed roast will provide a centerpiece main course the whole gang will savor.
Frequently Asked Questions About Thawing Pork Roasts
How long does it take to thaw a 10 pound pork roast?
For a large 10 pound pork roast, the refrigerator thawing time will be approximately 60-70 hours based on 1 day per 5 pounds. Using the faster cold water thaw method, allow about 20-24 hours changing the water every 30 minutes.
Can you thaw pork at room temperature?
It is not recommended to thaw pork at room temperature. Room temperature thawing can allow bacterial growth. For food safety, use the refrigerator method or cold water method only.
Can I speed up thawing in the refrigerator?
Place the roast on the lowest, coldest shelf. Refrigerator thaw times can’t be decreased, but make sure your fridge is around 34-40°F. Higher temps slow it down.
Should I thaw pork roast in the packaging?
Yes, keep the pork enclosed in its airtight factory packaging or place inside a plastic bag or leakproof container. This prevents meat juices from dripping in the fridge which can spread bacteria.
Can I brine or marinate pork while frozen?
It is best to thaw pork fully before marinating. Frozen meat does not absorb marinades well. Wait until thawed, then rub spices or marinate as desired before cooking.
Is it okay to cook pork from frozen?
Cooking frozen pork is not recommended. It will cook unevenly and can carry food safety risks. Always thaw roasts fully in the refrigerator before cooking.
How can you speed up thawing a roast?
For faster thawing, use the cold water method. Submerge the sealed roast in cold water, changing the water
How to Defrost Meat in a Microwave
These days, many microwaves have special settings for thawing meat (and lots of other items). Your instruction manual will help you figure out the best way to do that in your particular microwave. The manual may even have specific directions for specific cuts of meat. This is very helpful in preventing the meat from starting to cook in the microwave.
If not, here’s how to safely thaw meat in the microwave.
- Put the meat on a plate or in a bag that can go in the microwave. Put it in the microwave on “defrost,” and then check it every few minutes to make sure it’s fully thawed.
- If you don’t have a tray that can turn, you should turn the plate about once a minute. You might need to move the meat around if you are defrosting more than one piece. This is because the pieces on the outside will heat up faster than the ones in the middle, even if you have a rotating tray. Switch them partway through the thawing process. Remove individual pieces of meat as they are thawed.
- The thinner parts of the meat will probably start to cook while the thicker parts are still thawing, even if you are very careful. You should not put meat that was thawed in the microwave back in the fridge. It needs to be cooked right away.
How Long Does Thawing Meat in Water Take?
Remember to use cold water and change it frequently if it starts to become lukewarm.
- It will take one to two hours to make a pound of ground meat.
- Something about an inch thick steak will thaw in one to two hours. It might take a few hours for bigger cuts and more steak.
- Small roasts will take about 3 hours.
- Larger pieces of meat are best thawed in the fridge.
- When the different pieces of meat in a bag are thawed enough to be separated, open the bag, pull the pieces apart, then reseal the bag (make sure it’s tight!) and put it back in the water.
