The work aims to treat the pre-conditioned pork filling with ultra-high pressure to reduce the total number of colonies and extend the shelf life of pork filling. With vacuum-packed pre-conditioned pork filling as an ingredient, the changes in the total number of colonies of pre-conditioned pork filling stored at 4 ℃ for 12 h after treatment for different time under different pressure were analyzed. Response surface methodology was used to optimize the UHP process parameters and the changes in the quality of vacuum-packed pre-conditioned pork filling during storage under optimal process conditions were analyzed. The optimal parameters for UHP treatment at room temperature were:action pressure of 207 MPa and action time of 15 min. Under this condition, the total number of colonies, TVB-N value, TBARS value and pH value of the vacuum-packed pre-conditioned pork filling increased at a slower rate compared with those of group without UHP treatment, and the values of color difference and texture deterioration were relatively low. The ultra-high pressure treatment can achieve a shelf life of 14 days for the vacuum-packed pre-conditioned pork filling at 4 °C.