The work aims to develop a safe and convenient practical active packaging to improve the stability of rosemary essential oil. A slow-release active packaging was prepared by three-step method (emulsification, encapsulation and multi-layer composite) with rosemary essential oil as the active ingredient, and its preservative effect on fresh-cut pork was verified. At 4 ℃, different proportions of rosemary essential oil active packaging could inhibit the spoilage of fresh-cut pork to a certain extent, and the proportion for the best treatment effect was 4∶6. The pH, total volatile basic nitrogen content and thiobarbituric acid value of pork were reduced by 0.7 mg/g, 0.073 1 mg/g and 0.63 mg/kg compared with those of blank control on the 6th day of storage, respectively. The changes in pork chroma, juice loss rate, total viable count and sensory quality were also slowed down, thus extending the shelf life of fresh-cut pork by about 2 days. The prepared slow-release active packaging has the advantages of good stability and easy operation, and as a green and biodegradable packaging material, it has potential application value in the field of food preservation.