Pork Cooking Chart. Pork should always be cooked to a internal temperature of 160 F.
FRESH PORK: Safe Cooking Chart
Internal temperature of safely cooked pork should reach 160 °F when measured with a meat thermometer.
| Fresh Pork: Safe Cooking Chart |
| Cut | Thickness or Weight | Cooking Time |
| ROASTING: Set oven at 350 °F. Roast in a shallow pan, uncovered. Internal temperature: 160°. |
| Loin Roast, Bone-in or Boneless |
2 to 5 pounds |
20-30 minutes per pound |
| Crown Roast |
4 to 6 pounds |
20-30 minutes per pound |
| Leg, (Fresh Ham) Whole, Bone-in |
12 to 16 pounds |
22-26 minutes per pound |
| Leg, (Fresh Ham) Half, Bone-in |
5 to 8 pounds |
35-40 minutes per pound |
| Boston Butt |
3 to 6 pounds |
45 minutes per pound |
| Tenderloin (Roast at 425-450 °F) |
½ to 1½ pounds |
20 to 30 minutes total |
| Ribs (Back, Country-style or Spareribs) |
2 to 4 pounds |
1½ to 2 hours (or until fork tender) |
| BROILING 4 inches from heat or GRILLING |
| Loin Chops, Bone-in or Boneless |
¾-inch or 1½ inches |
6-8 minutes or 12-16 minutes |
| Tenderloin |
½ to 1½ pounds |
15 to 25 minutes |
| Ribs (indirect heat), all types |
2 to 4 pounds |
1½ to 2 hours |
| Ground Pork Patties (direct heat) |
½ inch |
8 to 10 minutes |
| IN SKILLET ON STOVE |
| Loin Chops or Cutlets |
¼-inch or ¾-inch |
3-4 minutes or 7-8 minutes |
| Tenderloin Medallions |
¼ to ½-inch |
4 to 8 minutes |
| Ground Pork Patties |
½ inch |
8 to 10 minutes |
| BRAISING: Cover and simmer with a liquid. |
| Chops, Cutlets, Cubes, Medallions |
¼ to 1-inch |
10 to 25 minutes |
| Boston Butt, Boneless |
3 to 6 pounds |
2 to 2½ hours |
| Ribs, all types |
2 to 4 pounds |
1½ to 2 hours |
| STEWING: Cover pan; simmer, covered with liquid. |
| Ribs, all types |
2 to 4 pounds |
2 to 2½ hours, or until tender |
| Cubes |
1-inch |
45 to 60 minutes |
| NOTE: Cooking times compiled from various resources. |
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