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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.
Step 4. Braise the pork shoulder at 325 degrees Fahrenheit for about 2 1/3 to three hours in your oven or on the Low setting in your crockpot all day. Test with a meat thermometer to make sure the internal temperature reads at least 170 degrees Fahrenheit.tep 4. Set your oven to 350 degrees Fahrenheit, preheat and then set the roasting pan in your oven. Because this is a dry-heat method of cooking, do not cover the pork shoulder or add any liquid to the roasting pan.