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PORK Cooking Times and Temperatures

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PORK Cooking Times and Temperatures PORK Cooking Times and Temperatures Pork Oven Baked or Roasted at 350°F Approximate Meat Cooking Time Type of Pork Pork Cut Weight Thermometer (minutes per Temperature pound) Crown 6-10 lbs. 145°F 12 minutes roast Center 3-5 lbs. 145°F 20 minutes loin roast (with bone) Boneless 2-4 lbs. 145°F 20 minutes top loin roast Blade loin 3-4 lbs. 145°F 27-32 minutes or sirloin Rolled 3-5 lbs. 145°F 35-40 minutes loin Whole leg (fresh 12-16 lbs. 145°F 15 minutes ham, bone-in) Fresh pork Whole leg 10-14 lbs. 145°FF 20 minutes (fresh ham, rolled) Half leg 5-8 lbs. 145°F 22-25 minutes (bone-in) Leg half (shank or 3-4 lbs. 145°F 22-25 minutes butt portion) Boston 3-6 lbs. 145°F 20 minutes butt Boston 4-6 lbs. 145°F 20 minutes shoulder Tenderloin (roast at 1/2 - 1 1/2 lbs. 145°F 20-27 minutes total 425°- 450°F) Picnic 5-8 lbs. 145°F 25-30 minutes shoulder Rolled 3-5 lbs. 145°F 25 minutes picnic shoulder Cushion 3-5 lbs. 145°F 30-35 minutes style shoulder Spare ribs 3 lbs. Tender 1 1/2 - 2 hrs total Arm 5-8 lbs. 145°F 20-25 minutes picnic shoulder Cured and (bone-in) Smoked Shoulder 2-3 lbs. 145°F 35-45 minutes boneless roll Half ham 5-7 lbs. 145°F 25-30 minutes (bone-in) Ham, smoked Whole 10-14 lbs. 145°F 18-20 minutes (cook before ham eating) Whole 14-16 lbs. 145°F 15-18 minutes ham Half ham 5-7 lbs. 140°F 12-14 minutes (bone-in) Half ham 3-4 lbs. 140°F 15-20 minutes (boneless) Whole 12-14 lbs. 140°F 15 minutes Ham, smoked ham (fully cooked (bone-in) pork, heat at 325°F) Whole 6-8 lbs. 140°F 15-17 minutes ham (boneless) Whole 14-16 lbs. 140°F 8-12 minutes ham (boneless) Note: Start with meat at refrigerated temperature. Remove the meat from the oven when it reaches 5° to 10°F below the desired doneness; the temperature will continue to rise as the meat stands. Grilled Pork Medium Well Done Type of Pork Pork Cut Thickness (145°F) (160°F) Blade 1/2 inch 6-8 minutes 8-10 minutes steak - Cook to 145° F. Chops - 3/4 inch 8-10 minutes 10-15 minutes Cook to 145° F. Fresh pork Loin (rib 1 1/4 - 1 1/2 20-30 minutes 40-45 minutes and inch shoulder) - Cook to 145° F. Patties - 1/2 inch 8-10 minutes 8-10 minutes Cook to 160° F. Ham Cook to 8-10 minutes (fully cooked) 140° F. per pound Cook to 3-4 lbs. 10-12 min. per 145° F. pound Ham 5-7 lbs. 12-18 min. per (cook before pound eating) 10-14 lbs. 30-35 min. per pound Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. See how to test the grill temperature. Pork Cooked at 325°F in an Oven Bag Note: The cooking times below are for cooking pork to 160°F., the old USDA standard. The new standard for fresh pork is 145°F. Be aware that the estimated cooking times below should be reduced to meet the new USDA standards for fresh or not fully cooked pork. Approximate Cooking Time (total time) Add Type of Large- Turkey- Meat Total Regular- Water Fresh Size Size Thermometer Weight Size to Oven Pork Cut Oven Oven Bag Temperature Oven Bag Bag Bag 19"x 23 10"x 16" 14"x 20" 1/2" 5-8 lbs. 2-3 hours None 145°F Fresh ham (pork leg) 12-14 3 1/2 - 4 1/2 cup 145°F lbs. hours 2 1/2 - 3 1 1/4-1 1/2 1/4 cup 145°F Top loin lbs. hrs. roast 4-6 lbs. 1 1/2-1 1/4 cup 145°F (boneless, 3/4 hrs. tied) 10 lbs. 2 - 2 1/4 1/2 cup 145°F hours 2 1/2-3 1 1/4-1 3/4 1/4 cup 145°F Sirloin roast 1/2 lbs. hrs. (bone-in) 4-6 lbs. 2 - 2 1/4 1/4 cup 145°F hrs. Tenderloin 1 1/2-2 35-40 None 145°F (whole) lbs. minutes 3/4 - 1 30-35 None 145°F Pork chops lbs. minutes (1/2" thick) 1 - 1 1/2 30-35 None 145°F lbs. minutes 1 - 1 1/2 1 1/4-1 1/2 1/4 cup Fork Tender lbs. hrs. Spareribs 1 1/2 - 4 1 1/4-1 1/4 cup Fork Tender lbs. 1/2 hrs. 2 1/2 - 3 1 3/4-2 1/4 1/4 cup 145°F Boston butt lbs. hrs. roast (shoulder) 4-6 lbs. 2 1/2 - 3 1/4 cup 145°F hours Fresh picnic 4-5 lbs. 2 1/2 - 3 1/4 cup 145°F hours Approximate Cooking Time (total time) Add Type of Meat Total Water Smoked Regular- Large- Turkey- Thermometer Weight to Oven Pork Cut Size Size Size Temperature Oven Bag Oven Oven Bag Bag 10"x 16" Bag 19"x 23 14"x 20" 1/2" Smoked 5-8 lbs. 2 1/4 - 3 1/4 cup 145°F Picnic hours Whole fully 12-16 2 1/2-3 cooked ham None 140°F lbs. 1/4 hrs. (bone-in) Fully 6-8 lbs. 1 1/2 - 2 None 140°F cooked ham hours half (bone- 8-10 lbs. 2 - 2 1/2 None 140°F in) hours 2-4 lbs. 1 - 1 3/4 1/2 cup 140°F Fully hours cooked ham 4-6 lbs. 1 1/4-1 1/2 cup 140°F half 3/4 hrs. (boneless) 10-12 2 1/4-2 1/2 cup 140°F lbs. 3/4 hrs. Smoked shank or rump half 1 1/2-1 ham (spiral 8-10 lbs. None 140°F 3/4 hrs. sliced, place cut side down) Soak covered in water 24 hours before Whole 10-14 3 1/2-4 cooking; country ham Fork Tender lbs. 1/2 hrs. drain. (bone-in) Add 4 cups fresh water to bag to cook. Soak covered in water 24 hours before Country 2 1/2 - 3 cooking; ham half 5-7 lbs. Fork Tender hours drain. (bone-in) Add 2 cups fresh water to bag to cook. Oven Bag Instructions: Preheat the oven to 325°F. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the cut of pork. Remove the meat from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender (see the note at the top of the Oven Bag Cooking Chart in regard to cooking times). If using a turkey-size oven bag for a pork cut smaller than 12 lbs., gather the oven bag loosely around the meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag. .
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