Internal temperature of
safely cooked pork should reach 160° F when measured
with a meat thermometer. |
|
CUT |
THICKNESS or WEIGHT |
COOKING TIME |
ROASTING: Set oven at
350° F. Roast in a shallow pan, uncovered. Internal
temperature: 160° - medium; 170° - well done. |
Loin Roast, Bone-in
or Boneless |
2 to 5 pounds |
20-30 min. per
pound |
Crown Roast |
4 to 6 pounds |
20-30 min. per
pound |
Leg, (Fresh Ham)
Whole, Bone-in |
12 to 16 pounds |
22-26 min. per
pound |
Leg, (Fresh Ham)
Half, Bone-in |
5 to 8 pounds |
35-40 min. per
pound |
Boston Butt |
3 to 6 pounds |
45 min. per pound |
Tenderloin |
(Roast at 425-450
F) ½ to 1½ pounds |
20 to 30 minutes
total |
Ribs (Back, Country-style
or Spareribs) |
2 to 4 pounds |
1½ to 2
hours (or until fork tender) |
|
BROILING 4 inches from heat or GRILLING
|
Loin Chops, Bone-in
or Boneless |
¾-in or
1½ inches |
6-8 min. or 12-16
min. |
Tenderloin |
½ to 1½
pounds |
15 to 25 minutes |
Ribs (indirect
heat), all types |
2 to 4 pounds |
1½ to 2
hours |
Ground Pork Patties
(direct heat) |
½ inch |
8 to 10 minutes |
|
IN SKILLET ON STOVE
|
Loin Chops or Cutlets |
¼-inch or
¾-inch |
3-4 min. or 7-8
min. |
Tenderloin Medallions |
¼ to ½-inch |
4 to 8 minutes |
Ground Pork Patties |
½ inch |
8 to 10 minutes |
|
BRAISING: Cover and simmer with a liquid.
|
Chops, Cutlets,
Cubes, Medallions |
1-inch |
10 to 25 minutes |
Boston Butt, Boneless |
3 to 6 pounds |
2 to 2½
hours |
Ribs, all types |
2 to 4 pounds |
1½ to 2
hours |
|
STEWING: Cover pan; simmer, covered
with liquid.
|
Ribs, all types |
2 to 4 pounds |
2 to 2½
hours, or until tender |
Cubes
|
1-inch
|
45 to 60 minutes
|
