Pork Cooking Time and Temperature Chart

This chart is for determining the approximate cooking times and doneness temperatures for various cuts of pork. Pork today is very lean and should not be overcooked. Use an instant-read meat thermometer to check the internal temperature of your pork for doneness.

Approximate Cooking Times and Temperatures for Pork

Method

Cut

Thickness/ Weight

Final Internal Temperature

Total Cooking Time

Roasting
Roast at 350°F (177°C)
Roast in a shallow pan, uncovered

Loin Roast*, Bone-in or Boneless

2 to 5 lbs.

150°F (66°C)

20 minutes per pound

Crown Roast*

6 to 10 lbs.

150°F (66°C)

20 minutes per pound

Fresh Leg/Uncured Ham*

3 1/2 lbs.

150°F (66°C)

20 minutes per pound

Shoulder Butt*

3 to 6 lbs.

160°F (71°C)

30 minutes per pound

Tenderloin* (roast at 425° to 450°F/ 218° to 232°C)

1/2 to 1 1/2 lbs.

160°F (71°C)

20 to 30 minutes

Ribs

--

Tender

1 1/2 to 2 hours

Ham, Fully Cooked

5 to 6 lbs.

140°F (60°C)

20 minutes per pound

Broiling
4 inches from heat
or
Grilling
over direct heat

Loin Chops, Bone-in or Boneless

3/4 inch

160°F (71°C)

8 to 10 minutes

Thick Chop

1 1/2 inches

160°F (71°C)

12 to 16 minutes

Kabobs

1 inch cubes

Tender

10 to 15 minutes

Tenderloin*

1/2 to 1 1/2 lbs.

160°F (71°C)

15 to 25 minutes

Ribs (grill over indirect heat)

--

Tender

1 1/2 to 2 hours

Ground Pork Patties

1/2 inch

160°F (71°C)

8 to 10 minutes

Barbecue
over indirect heat

Loin Roast*, Bone-in or Boneless

2 to 5 lbs.

160°F (71°C)

20 minutes per pound

Leg

3 1/2 lbs.

160°F (71°C)

40 minutes per pound

Shoulder Butt

3 to 6 lbs.

160°F (71°C)

45 minutes per pound

Ribs

--

Tender

1 1/2 to 2 hours

Sautéing
Add a little fat to pan; sauté over medium-high heat

Cutlets

1/4 inch

Tender

3 to 4 minutes

Loin Chops, Bone-in or Boneless

3/4 inch

160°F (71°C)

7 to 8 minutes

Tenderloin Medallions

1/4 to 1/2 inch

Tender

4 to 8 minutes

Ground Pork Patties

1/2 inch

160°F (71°C)

8 to 10 minutes

Braising
Cook, covered, with a liquid at a simmer

Chops or Cutlets

1/4 inch to 1 inch

160°F (71°C)

8 to 15 minutes

Cubes

1 inch

Tender

8 to 10 minutes

Tenderloin Medallions

1/2 inch to 3/4 inch

160°F (71°C)

8 to 10 minutes

Shoulder Butt

3 to 6 lbs.

Tender

2 to 2 1/2 hours

Ribs

--

Tender

1 1/2 to 2 hours

Stewing
Cook, covered, with liquid at a slow simmer

Ribs

--

Tender

2 to 2 1/2 hours

Cubes

1 inch

Tender

45 minutes to 1 hour

The internal temperature when cooking pork chops, roasts and tenderloins should be 160°F (71°C), which leaves the center pink and juicy.* Less tender cuts, like pork shoulder (butt) and ribs can be cooked long and slow, to make them tender.

*For larger cuts of pork, such as roasts, cook to 150°F (66°C); remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160°F (71&dwg;C) and the pork juices will redistribute throughout the roast before slicing.

If marked above by **, the cut should be cooked until tender.

Courtesy of the National Pork Board. www.otherwhitemeat.com

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map