In the kitchen
Pork Cooking Tips
Internal temperature of safely cooked pork should reach 160°F when measured with a meat thermometer. Not sure which cut you have? See our Pork Cuts Diagram.
Times & temperatures
Pork cooking chart
| Cut | Thickness or Weight | Cooking Time |
|---|---|---|
| Roasting — oven at 350°F, shallow pan, uncovered. Internal temp: 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 |