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Thickness/Weight |
Internal Tempature (Fahrenheit) |
Cooking Time
(in minutes, unless otherwise specified) |
| BRAISING - with a small amount of liquid over low heat in a tightly covered pan |
| Chops or Cutlets |
1/4 - 1 inch |
160° |
8-15 |
| Cubes |
1 inches |
Tender |
8-10 |
| Tenderloin Medallions |
1/2 - 3/4 inch |
Tender |
8-10 |
| Shoulder Roast (Butt) |
3 - 6 lbs |
Tender |
2 - 2 1/2 hours |
| Ribs |
-- |
Tender |
1 1/2 - 2 hours |
Pork today is very lean and should not be overcooked. Whenever possible, based on the cut, use a thermometer to test for doneness. Pork should be cooked to 160° F, a temperature at which it will be slightly pink on the inside.
* For larger cuts of pork, such as roasts, cook to 150° 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. |
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