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Thickness/Weight |
Internal Tempature (Fahrenheit) |
Cooking Time
(in minutes, unless otherwise specified) |
| STEWING - in liquid at slow simmer in a covered pot |
| Ribs grill over indirect heat) |
-- |
Tender |
1 1/2 - 2 hours |
| Cubes |
1 inch |
tender |
45 - 1 hour |
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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