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I've had large frozen turkeys take 4 days to thaw before. Just use it once it is fully thawed, don't let it sit around thawed for several more days. There's no food that I'm aware of that goes bad in the time it takes to thaw it. The stilltasty link below shows 3-5 days for refrigerated meat, and 4-6 months for frozen.Transitioning from frozen to thawed though, I generally count on defrost time + 2-3 days. If you want to thaw it faster you can always use the cold water method.Simply place it in a sink full of cold water (submerged) and change the water every 30 minutes. The rule of thumb for turkey is 30 minutes of thaw time per pound. I imagine pork shoulder would be similar, maybe a little longer?ust use it once it is fully thawed, don't let it sit around thawed for several more days. There's no food that I'm aware of that goes bad in the time it takes to thaw it. The stilltasty link below shows 3-5 days for refrigerated meat, and 4-6 months for frozen.
1 Submerge the bag with the meat in cold water and change the water every 30 minutes. 2  The frozen meat will decrease the temperature of the water, slowing the thawing process if the water is not changed. 3  Defrost small amounts of meat in approximately 1 hour.4  Larger pieces of meat can take up to 2 to 3 hours. Plan ahead for defrosting meat in the refrigerator since it will take time. 2  Place wrapped or covered meat on a dish to catch any raw juice runoff. 3  Defrost the meat for a full 24 hours. 4  Large cuts of meat, such as whole birds or roasts, can take 24 hours for every 5 lbs. ( 5 2.3 kg) of meat.