Pork Cooktime And Temperature Chart
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1Total
Method
Cut
Thickness/
Final Internal
Cooking
Weight
Temperature
Time
(Fahrenheit)
(Minutes)
Loin Roast, Bone-
2-5 lbs.
160°
20 per pound
in or Boneless
Roasting
Crown Roast
6-10 lbs.
160°
20 per pound
Roast at 350° F.
Leg
3 ½ lbs.
160°
20 per pound
Roast in a shallow
Shoulder Butt
3-6 lbs.
160°
30 per pound
pan, uncovered
Tenderloin
½ - 1 ½ lbs.
160°
20-30
(roast at 425°- 450°)
Ribs
--
Tender
1 ½ - 2 hours
Broiling
Loin Chops,
¾ inch
160°
8-10
Bone-in or
4 inches from heat
Boneless
or
Thick Chop
1 ½ inches
160°
12-16
Kabobs
1 inch cubes
Tender
10-15
Grilling
Tenderloin
½ to 1 ½ lbs.
160°
15-25
over direct heat
Ribs
--
Tender
1 ½ - 2 hours
(grill over
indirect heat)
Ground Pork
½ inch
160°
8-10
Patties
Sautéing
Cutlets, Bone-in
¼ inch
Tender
3-4
or Boneless
Add a littl e fat to pan;
Loin Chops,
¾ inch
160°
7-8
sauté over medium-
Bone-in or
high heat
Boneless
Tenderloin
¼ - ½ inch
Tender
4-8
Medallions
Ground Pork
½ inch
160°
8-10
Patties
Chops or Cutlets
¼ inch – 1 inch
160°
8-15
Cubes
1 inch
Tender
8-10
Braising
Tenderloin
½ inch – ¾ inch
160°
8-10
Cook, covered, with a
Medallions
liquid at a simmer
Shoulder Butt
3-6 lbs.
Tender
2 – 2 ½ hours
Ribs
--
Tender
1 ½- 2 hours
Ribs
--
Tender
2 – 2 ½ hours
Stewing
Cubes
1 inch
Tender
45 – 1 hour
Cook, covered, with
liquid at a slow simmer
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.
Updated 9/2006
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