Objective A method was developed for the simultaneous determination of seven food additives in Pre-Cooked pork dishes using gel permeation chromatography cleanup coupled with ultra-high performance liquid chromatography-tandem mass spectrometry. Methods The samples were extracted using?ultrasound-assisted extraction?with?acetonitrile containing 0.2% formic acid. The extracts were purified using?gel permeation chromatography ?to remove interfering substances.Separation was achieved using an?HSS T3 column (2.1 mm × 100 mm, 1.8 μm).The mobile phase consisted of a gradient of?methanol,?0.01% formic acid, and?10 mmol/L ammonium acetate solution.Detection was performed using?tandem mass spectrometry ?in?multi-reaction monitoring mode.Quantification was carried out using the?blank matrix matching external standard method.Results the seven food additives had a good linear relationship in the range of 2.00~400.00 μg /kg, the correlation coefficient was greater than 0.998. The limits of detection and quantification were 0.50~2.00 μg/kg and 2.00~ 4.00 μg/kg respectively. The addition of standards at low, medium and high levels was carried out respectively in braised pork, preserved mustard greens braised pork and pork meatballs. The recovery rates were 73.16%~103.42%, and the relative standard deviations were 0.54%~9.31%. Conclusions The method has excellent sensitivity, stable recovery rate, high purification efficiency and good repeatability, providing reliable qualitative and quantitative detection means for the monitoring of food additives in pre-Cooked pork dishes