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Charts > Cooking Temperature and Time > Pork Cooking Times
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| PORK Cooking Temperatures and Times |
Oven cooked at 350°F
|
Cut |
Weight |
Meat Thermometer
Reading |
Approximate Cooking Time
(Minutes per pound) |
| Fresh pork |
Crown roast
Center loin roast (with bone)
Boneless top loin roast
Blade loin or sirloin
Rolled loin
Whole leg (fresh ham - bone-in)
Whole leg (fresh ham, rolled)
Half leg (bone-in)
Leg half, shank or butt portion
Boston butt
Boston shoulder
Tenderloin (roast at 425°-450°F)
Picnic shoulder
Rolled picnic shoulder
Cushion style shoulder
Spare ribs |
6-10 lbs
3-5 lbs
2-4 lbs
3-4 lb
3-5 lb
12-16 lbs
10-14 lbs
5-8 lbs
3-4 lbs
3-6 lbs
4-6 lbs
1/2-1 1/2 lbs
5-8 lbs
3-5 lbs
3-5 lbs
3 lbs |
160°F
160°F
160°F
170°F
170°F
170°F
170°F
170°F
160°-170°F
160°-170°F
170°F
160°F
170°F
170°F
170°F
Well done |
20 min
20 min
20 min
40-45 min
35-40 min
22-26 min
24-28 min
35-40 min
40 min
45 min
40-45 min
25-35 min total
30-35 min
35-40 min
30-35 min
1 1/2-2 1/2 hrs total |
| Cured and smoked |
Arm picnic shoulder (bone-in)
Shoulder boneless roll |
5-8 lbs
2-3 lbs |
170°F
170°F |
30 min
35-45 min |
Ham - Smoked, cook before eating
|
Half ham - bone-in
Whole ham
Whole ham
|
5-7 lbs
10-14 lbs
14-16 lbs
|
160°F
160°F
160°F
|
25-30 min
18-20 min
15-18 min |
Ham - Smoked fully cooked pork
(heat at 325°F) |
Half ham - bone-in
Half ham - boneless
Whole ham - bone-in
Whole ham - boneless
Whole ham - boneless |
5-7 lbs
3-4 lbs
12-14 lbs
6-8 lbs
14-16 lbs |
140°F
140°F
140°F
140°F
140°F |
18-20 min
25-30 min
15 min
10-12 min
5-7 min |
| Grilled |
Cut |
Thickness |
Medium (145°F) |
Well (160°F) |
| Fresh pork |
Blade steak
Chops
Loin, rib and shoulder
Patties |
1/2 inch
3/4 inch
1 1/4 - 1 1/2 inch
1/2 inch |
10-12 min
12-14 min
35-40 min
6-8 min |
12-14 min
14-19 min
40-45 min
8-10 min |
| Ham - Fully cooked |
 |
|
8-10 min/lb |
|
| Ham - Cook before eating |
|
3-4 lbs
5-7 lbs
10-14 lbs |
|
10-12 min/lb
12-18 min/lb
30-35 min/lb |
| Start with meat at refrigerated temperature. Remove pork from oven when it reaches 5° to 10°F below desired doneness; temperature will continue to rise as it stands. |
| Cooked at 325°F in Oven Bag |
Total
Weight |
Approximate Cooking Time |
Add Water to Oven Bag
|
Meat
Thermometer Temperature |
| Cut |
Regular Size
10"x16" |
Large Size
14"x20" |
Turkey Size
19"x23 1/2" |
| Fresh ham (pork leg) |
5-8 lbs
12-14 lbs |
|
2-3 hrs |
3 1/2-4 hrs |
None
1/2 cup |
170°F
170°F |
| Top loin roast, boneless, tied |
2 1/2-3 lbs
4-6 lbs
10 lbs |
1 1/4-1 1/2 hrs |
1 1/2-1 3/4 hrs |
2-2 1/4 hrs |
1/4 cup
1/4 cup
1/2 cup |
160°F
160°F
160°F |
| Sirloin roast, bone-in |
2 1/2-3 1/2 lbs
4-6 lbs |
1 1/4-1 3/4 hrs |
2-2 1/4 hrs |
|
1/4 cup
1/4 cup |
160°F
160°F |
| Tenderloin, whole |
1 1/2-2 lbs |
|
35-40 min |
|
None |
160°F |
| Pork chops (1/2" thick) |
3/4-1 lbs
1-1 1/2 lbs |
30-35 min |
30-35 min |
|
None
None |
160°F
160°F |
| Spareribs |
1-1 1/2 lbs
1 1/2-4 lbs |
1 1/4-1 1/2 hrs |
1 1/4-1 1/2 hrs |
|
1/4 cup
1/4 cup |
Fork Tender
Fork Tender |
| Boston butt roast (shoulder) |
2 1/2-3 lbs
4-6 lbs |
1 3/4-2 1/4 hrs |
2 1/2-3 hrs |
|
1/4 cup
1/4 cup |
170°F
170°F |
| Fresh picnic |
4-5 lbs |
|
2 1/2-3 hrs |
|
1/4 cup |
170°F |
| Smoked Pork |
| Smoked picnic |
5-8 lbs |
|
2 1/4-3 hrs |
|
1/4 cup |
170°F |
| Whole fully cooked ham, bone-in |
12-16 lbs |
|
|
2 1/2-3 1/4 hrs |
None |
140°F |
| Fully cooked ham half, bone-in |
6-8 lbs
8-10 lbs |
|
1 1/2-2 hrs |
2-2 1/2 hrs |
None
None |
140°F
140°F |
| Fully cooked ham half, boneless |
2-4 lbs
4-6 lbs
10-12 lbs |
1-1 3/4 hrs |
1 1/4-1 3/4 hrs |
2 1/4-2 3/4 hrs |
1/2 cup
1/2 cup
1/2 cup |
140°F
140°F
140°F |
| Smoked shank or rump half ham, spiral sliced - place cut side down |
8-10 lbs |
|
|
1 1/2-1 3/4 hrs |
None |
140°F |
| Whole country ham, bone-in |
10-14 lbs |
|
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3 1/2-4 1/2 hrs |
Soak covered in water 24 hours before cooking; drain. Add 4 cups fresh water to bag to cook. |
Fork Tender |
| Country ham half, bone-in |
5-7 lbs |
|
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2 1/2-3 hrs |
Soak covered in water 24 hours before cooking; drain. Add 2 cups fresh water to bag to cook. |
Fork Tender |
| Preheat oven to 325°F. Add 1 Tbsp. flour to oven bag. Remove pork from oven when meat thermometer reaches temperature listed or when meat is fork tender. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag. |
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| More Cooking Temperature and Time >> |
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Pork Cooking Times article - Related Content |
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| View our collection of free turkey recipes including roasted turkey and turkey breast recipes. |
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| http://www.recipetips.com/cooking-tips/turkey-cooking-guide.asp |
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Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork ... |
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Ham Cooking Temperatures and Times
Oven Baking Ham at 350°F
Cut
Weight
Meat Thermometer Reading
Approximate Cooking Time (Minutes per pound)
Cured and ... |
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FISH Cooking Temperatures and Times
Baked
Approximate Cooking Time
Portion
Temp.
Weight /Thickness
Total Time
Whole
350°F
3-5 lbs
25-30 ... |
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Veal cooking temperatures are important to monitor
in order to insure meat is safely cooked to the proper temperature. When
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Chicken cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing chicken, use the chart below as a ... |
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| Easy weeknight meal that can be thrown together with items you have on hand. |
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| Perfect sandwiches for serving to a large group. |
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| The slow cooked goodness of pulled pork, flavored with a spicy and slightly sweet mixture of seasonings, highlights this excellent Southwestern dish. |
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| Quick and easy meal to pull together in a pinch. I usually cook my rice in chicken broth for some added flavor. |
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| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
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| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
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| A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled. Cooking forks ... |
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| The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig. Some ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
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