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Charts > Cooking Temperature and Time > Pork Cooking Times
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Pork cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing pork, use the chart below as a guide to check doneness when the meat is oven cooked, grilled, and cooked in a bag.
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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 |
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8-10 min/lb |
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| 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 |
|
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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 |
|
|
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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Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
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