Cooking Times & Temps

Today's Pork: Cooking Times & Temperatures

	Approx. Thickness/Weight	Cooking Time (in minutes, unless otherwise specified)
ROASTING - in an uncovered, shallow pan at 350° F.
Loin Roast, Bone-in or Boneless*	2-5 pounds	20 per pound
Crown Roast*	6-10 pounds	20 per pound
Leg*	3 1/2 pounds	20 per pound
Shoulder Roast (Butt)**	3-6 pounds	30 per pound
Tenderloin (roast at 425-450° F)	--	20 - 30
Ribs	--	1 1/2 - 2 hours**

BROILING - 4 inches from heat OR GRILLING - over direct heat
Chops, Bone-in or Boneless	3/4 inch	8-10
Thick Chop	1 1/2 inches	12-16
Kabobs	1-inch cubes	10-15**
Tenderloin	1 - 1 1/2 lbs.	15-25
Ground Pork Patties	1/2 inch	8-10

BARBECUING - grilling over indirect heat
Loin Roast, Bone-in or Boneless*	2-5 pounds	45 minutes-1 hour
Shoulder Roast (Butt)**	3-6 pounds	2 1/2 - 4 hours**
Ribs	--	1 1/2 - 2 hours**

SAUTÉING - with a small amount of oil over medium-high heat in an uncovered pan
Cutlets, Bone-in or Boneless	1/4 inch	3-4**
Chops, Bone-in or Boneless	3/4 inch	7-8
Tenderloin Medallions	1/4 - 1/2 inch	4-8**
Ground Pork Patties	1/2 inch	8-10

BRAISING - with a small amount of liquid over low heat in a tightly covered pan
Chops or Cutlets	1/4 - 1 inch	8-15
Cubes	1 inches	8-10**
Tenderloin Medallions	1/2 - 3/4 inch	8-10
Shoulder Roast (Butt)	3 - 6 lbs	2 - 2 1/2 hours**

STEWING - in liquid at slow simmer in a covered pot
Cubes	1 inch	45 - 1 hour**
Pork today is very lean and should not be overcooked. When-ever possible based on the cut, use a thermometer to test for doneness. Pork should be cooked to an end temperature of 160° F, at which it will be slightly pink on the inside. * For larger cuts of pork, such as roasts, cook to 155° F; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160° and the pork juices will redistribute throughout the roast before slicing. If marked by *, the cut should be cooked until tender. NOTE: At Cannuli's, we think that, with pork it's better to err on the under* side, rather than overcook the meat. You can always test it and, if it's not quite done, cook it a bit longer -- but you can never go back to tender and juicy once you've let it cook too long! See our Fear Not! page for more on cooking today's pork.