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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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