The invention discloses a composite treatment method for improving tenderness of conditioned and cooked pork in a storage period, belonging to the field of food processing. The method comprises the following steps: by taking square rib of the pig as the raw material, carrying out evenly knocking or rolling, enzyme tenderization, composite parkerizing, half curing treatment, composite phosphate marinating treatment and the like by a composite treatment method, so as to keep the quality and structure characteristics of good tenderness of the conditioned and cooked pork during the storage period, and meanwhile, the smell and the taste of the cooked pork are not affected. By adopting the composite treatment method disclosed by the invention, not only can the fresh and tender degree of the cooked pork be improved, but also the shear force value for representing the tenderness is reduced to 2000-1200g from about 2500g in the past, the tender and juicy characteristics are achieved, good tenderness also can be kept after the pork is frozen, thawed and cooked, the tenderness is improved by 30-50% in comparison with the tenderness of the pork which is not subjected to composite treatment, and the poor phenomenon that the conditioned and cooked pork in the storage period becomes hard can be effectively controlled.