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Thickness/Weight |
Internal Tempature (Fahrenheit) |
Cooking Time
(in minutes, unless otherwise specified) |
| ROASTING - in an uncovered, shallow pan at 350° F. Whole Hog Roasting > |
| Loin Roast, Bone-in or Boneless* |
2-5 pounds |
150° |
20 per pound |
| Crown Roast* |
6-10 pounds |
150° |
20 per pound |
| Fresh Leg*/Uncured Ham |
3 1/2 pounds |
150° |
20 per pound |
| Shoulder Roast (Butt) |
3-6 pounds |
150° |
30 per pound |
| Tenderloin (roast at 425-450° F) |
1/2 - 1 1/2 pounds |
160° |
20 - 30 |
| Ribs |
-- |
Tender |
1 1/2 - 2 hours |
| Ham, Fully Cooked |
5-6 pounds |
140° |
20 per pound |
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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