Freezing pork does not kill off trichinosis.
Although freezing most meat kills most bacteria and parasites the trichinosis can survive freezing temperatures.
But when you cook the pork all the way through until the pork is done and reaches a high enough temperature then the trichinosis will be killed.
So as long as you cook the pork completely and not leave the pork half raw the trichinosis will be killed and you won't get sick.
Make sure the pork meat reaches an internal temperature of at least 165 F or above for the trichinosis to be killed.
Having a meat thermometer is a good way to tell for sure if meat is done.