Pork Cooking Times - Cooking Tips

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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	Total Weight	Regular Size 10"x16"	Large Size 14"x20"	Turkey Size 19"x23 1/2"	Add Water to Oven Bag	Meat Thermometer Temperature
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			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.