Pork Cooking Times and Temperatures Chart

Today’s Pork: Cooking Times and Temperatures
Method
Cut
Thickness/
Weight
Final Internal
Temperature
(Fahrenheit)
Total 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
Crown Roast* 6-10 lbs. 150° 20 per pound
Fresh Leg/Uncured
Ham*
3 ½ lbs. 150° 20 per pound
Shoulder Butt* 3-6 lbs. 160° 30 per pound
Tenderloin*
(roast at 425°- 450°)
½ - 1 ½ lbs. 160° 20-30
Ribs -- Tender 1 ½ - 2 hours
Ham, Fully Cooked 5-6 lbs. 140° 20 per pound
Broiling
4 inches from heat
or
Grilling
over direct heat
Loin Chops,
Bone-in or Boneless
¾ inch
160°
8-10
Thick Chop 1 ½ inches 160° 12-16
Kabobs 1 inch cubes Tender 10-15
Tenderloin* ½ to 1 ½ lbs. 160° 15-25
Ribs
(grill over indirect heat)
-- Tender 1 ½ - 2 hours
Ground Pork Patties ½ inch 160° 8-10
Barbecue
over indirect heat
Loin Roast*,
Bone-in or Boneless
2-5 lbs.
160°
20 per pound
Leg 3 ½ lbs. 160° 40 per pound
Shoulder Butt 3-6 lbs. 160° 45 per pound
Ribs -- Tender 1 ½ - 2 hours
Sautéing
Add a little fat to pan;
sauté over medium-high
heat
Cutlets
¼ inch Tender 3-4
Loin Chops,
Bone-in or Boneless
¾ inch
160°
7-8
Tenderloin Medallions ¼ - ½ inch Tender 4-8
Ground Pork Patties
½ inch 160° 8-10
Braising
Cook, covered, with a
liquid at a simmer
Chops or Cutlets ¼ inch – 1 inch 160° 8-15
Cubes 1 inch Tender 8-10
Tenderloin Medallions ½ inch – ¾ inch 160° 8-10
Shoulder Butt 3-6 lbs. Tender 2 – 2 ½ hours
Ribs -- Tender 1 ½- 2 hours
Stewing
Cook, covered, with
liquid at a slow simmer
Ribs -- Tender 2 – 2 ½ hours
Cubes 1 inch Tender 45 – 1 hour
Pork today is very lean and shouldn’t be overcooked. The best test of doneness is to use an instant-read meat
thermometer to check the internal temperature of your pork. We recommend cooking pork chops, roasts and tenderloins to
160 degrees F., which leaves the center pink and juicy.* Less tender cuts, like pork shoulder (butt) and ribs can be cooked
long and slow, to render them tender.
* 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 above by **, the cut should be cooked until tender.
Courtesy of the National Pork Board.
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