If you are using a modern recipe (aka, post-1950), then I would suggest separating out the pork into one or two meal portions and freezing it.
Other options include keeping packed in salt or brine and storing it in a cool place (10 degrees C or less) or drying the pork like a ham. These both require a very high salt content or curing salts to be certain of their saftey. For example, my great grandmother packed her pork in coarse salt in vats. This would keep for several months. When she was ready to use the pork, she would remove the meat from the salt, make certain the rest of the meat was well covered in salt and/or brine, soak the pork for a day or three, in several changes of water to remove the excess salt, boil the meat, then roast it. You can see how much salt they use to use. At least 50% salt to pork by weight in those days, whereas modern day salt pork is usually about 10%.