| PORK COOKING TIME AND TEMPERATURE CHART |
| Cooking Method |
Cut |
Thickness/Weight |
Final Internal Temp (Fahrenheit)* |
Approximate Cooking Time (minutes) |
| Roasting |
| Roast at 350°F. Roast in a shallow pan, uncovered. |
Loin Roast, Bone-in or Boneless |
2 - 5 lbs. |
150° |
20 per pound |
| Fresh Ham |
3 1/2 lbs. |
150° |
20 per pound |
| Shoulder Butt/Picnic |
3 - 6 lbs. |
160° |
30 per pound |
| Ribs |
x |
Tender |
1 1/2 - 2 hours |
| Tenderloin (roast at 425° - 450°) |
1/2 to 1 1/2 lbs. |
160° |
20 - 30 |
| Ham, Fully Cooked |
5 - 6 lbs. |
140° |
20 per pound |
| Sautéing |
| Add cooking spray or a little fat to pan; sauté over medium-high heat |
Loin Riblets/Cutlets |
1/4 inch |
Tender |
3 - 4 |
| Loin Chops, Bone-in or Boneless |
3/4 inch |
160° |
7 - 8 |
| Tenderloin Medallions |
1/4 to 1/2 inch |
Tender |
4 - 8 |
| Broiling |
4 inches from heat
or
Grilling
over direct heat |
Loin Chops, Bone-in or Boneless |
3/4 inch |
160° |
8 - 10 |
| Thick Loin Chops, Bone-in or Boneless |
1 1/2 inches |
160° |
12 - 16 |
| Kabobs |
1 inch cubes |
Tender |
10- 15 |
| Tenderloin |
1/2 to 1 1/2 lbs. |
160° |
15 - 25 |
| Ribs (grill over indirect heat) |
x |
Tender |
1 1/2 - 2 hours |
| Barbecue |
| over indirect heat |
Loin Roast, Bone-in or Boneless |
2 - 5 lbs. |
160° |
20 per pound |
| Fresh Ham |
3 1/2 lbs. |
160° |
40 per pound |
| Shoulder Butt/Picnic |
3 - 6 lbs. |
160° |
45 per pound |
| Ribs |
|
Tender |
1 1/2 - 2 hours |
| |
|
|
|
| Braising |
| Cook, covered, with a small amount of liquid at a simmer |
Chops or Cutlets |
1/4 inch to 1 inch |
160° |
8 - 15 |
| Cubes |
1 inch |
Tender |
8 - 10 |
| Tenderloin Medallions |
1/2 inch - 3/4 inch |
160° |
8 - 10 |
| Shoulder Butt/Picnic |
3 - 6 lbs. |
Tender |
2 - 2 1/2 hours |
| Ribs |
x |
Tender |
1 1/2 - 2 hours |
| |
|
|
|
| Stewing |
| Cook, covered, with liquid at a slow simmer |
Ribs |
|
Tender |
2 - 2 1/2 hours |
| Cubes |
1 inch |
Tender |
45 - 1 hour |
| |
|
|
|
|
| Microwave, Skillet or Oven |
| |
Bacon |
x |
Varies with cooking method |
Follow package directions |
|
*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.
Cooking information adapted from National Pork Board resources.
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