Cooking Pork

The cooking times listed below are approximate. Use a calibrated meat thermometer to be sure the meat has reached the safe internal temperature listed. The cooking guidelines are provided by the USDA.

Pork Butt/Shoulder (3-6 lb. Roast)
45min/lb. at 350°
Medium: 160°
Well-done: 170°

Pork Chops (¾” thick)
Grill or broil 6-8min/lb. at 350°
Medium: 160°on meat thermometer
Well-done: 170° on meat thermometer

Crown Roast (4-6 lb.)
Roast 20-30 min/lb. at 350°
Medium: 160°
Well-done: 170°

Ground Pork
Grill / broil / fry
8-10 min. until 160°

Fresh Leg/Ham
Roast 35-40min/lb. at 350°
Medium: 160° on meat thermometer
Well-done: 170° on meat thermometer

Loin roast (2-5 lb. piece)
Roast 20-30 min/lb. at 350°
Medium: 160°
Well-done: 170°

Ribs
Grill / Broil / Braise / Stew / Roast
1½-2½ hours

Tenderloin (½-1½lb piece)
Roast at 425-450°
Medium: 160°
Well-done: 170°