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Cooking Techniques - Pork
Pork Cooking Techniques and Timetables
 
Approx. Thickness/Weight
Cooking Time
(in minutes, unless otherwise specified)
ROASTING - in an uncovered, shallow pan at 350oF.
Loin Roast, Bone-in or Boneless*
2-5 pounds
20 per pound
Crown Roast*
6-10 pounds
20 per pound
Leg*
3 1/2 pounds
40 per pound
Shoulder Roast
(Butt)* 3-6 pounds
45 per pound
Tenderloin (roast at 425-450o F)
1 - 1 1/2 pounds
20 - 30
Ribs
 
1 1/2 - 2 hours**
BROILING - 4 inches from heat OR GRILLING - over direct heat
Chops, Bone-in or Boneless
3/4 inch
8-10
Thick Chop
1 1/2 inches
12-16
Kabobs
1-inch cubes
10-15**
Tenderloin
1 - 1 1/2 lbs.
15-25
Ground Pork Patties
1/2 inch
8-10
GRILLING - over indirect heat
Loin Roast, Bone-in or Boneless*
2 pounds
45 minutes-1 hour
Shoulder Roast (Butt)*
3-5 pounds
2 1/2 - 4 hours**
Ribs
 
1 1/2 - 2 hours**
SAUTÉING
with a small amount of oil over medium-high heat in an uncovered pan
Cutlets, Bone-in or Boneless
1/4 inch
3-4**
Chops, Bone-in or Boneless
3/4 inch
7-8
Tenderloin Medallions
1/4 - 1/2 inch
4-8**
Ground Pork Patties
1/2 inch
8-10
BRAISING - with a small amount of liquid over low heat in a tightly covered pan
Chops or Cutlets
1/4 - 1 inch
8-15
Cubes
1 inches
8-10**
Tenderloin Medallions
1/2 - 3/4 inch
4-8
Shoulder Roast (Butt)
3 - 6 lbs
2 - 2 1/2 hours**
Ribs
 
1 1/2 - 2 hours**
Ribs
 
2 - 2 1/2 hours**
Cubes
1 inch
45 - 1 hour**
 
Pork today is very lean and should not be overcooked. Whenever possible based on the cut, use a thermometer to test for doneness. Pork should be cooked to 160° F, at which temperature it will be slightly pink on the inside.

* For larger cuts of pork, such as roasts, cook to 150° F; 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° and the pork juices will redistribute throughout the roast before slicing. If marked by **, the cut should be cooked until tender