Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked pork. Using an accurate meat thermometer is the best way to ensure the proper doneness of pork.
Whether you are looking for a pork loin cooking time or a pork chop cooking time, use the following chart as a cooking time and temperature guide for pork cuts (including ham) that are cooked in the oven, grilled, or are inserted into an oven bag prior to cooking. See the article, "Pork Doneness" for additional information on determining the proper doneness of pork.
PORK Cooking Times and Temperatures | ||||||
Pork Oven Baked or Roasted at 350°F | ||||||
| Type of Pork | Pork Cut | Weight | Meat Thermometer Temperature |
Approximate Cooking Time (minutes per pound) | ||
| Fresh pork | Crown roast | 6-10 lbs. | 145°F | 12 minutes | ||
| Center loin roast (with bone) | 3-5 lbs. | 145°F | 20 minutes | |||
| Boneless top loin roast | 2-4 lbs. | 145°F | 20 minutes | |||
| Blade loin or sirloin | 3-4 lbs. | 145°F | 27-32 minutes | |||
| Rolled loin | 3-5 lbs. | 145°F | 35-40 minutes | |||
| Whole leg (fresh ham, bone-in) | 12-16 lbs. | 145°F | 15 minutes | |||
| Whole leg (fresh ham, rolled) | 10-14 lbs. | 145°FF | 20 minutes | |||
| Half leg (bone-in) | 5-8 lbs. | 145°F | 22-25 minutes | |||
| Leg half (shank or butt portion) | 3-4 lbs. | 145°F | 22-25 minutes | |||
| Boston butt | 3-6 lbs. | 145°F | 20 minutes | |||
| Boston shoulder |
4-6 lbs. | 145°F | 20 minutes | |||
| Tenderloin (roast at 425°- 450°F) | 1/2 - 1 1/2 lbs. | 145°F | 20-27 minutes total | |||
| Picnic shoulder | 5-8 lbs. | 145°F | 25-30 minutes | |||
| Rolled picnic shoulder |
3-5 lbs. | 145°F | 25 minutes | |||
| Cushion style shoulder | 3-5 lbs. | 145°F | 30-35 minutes | |||
| Spare ribs | 3 lbs. | Tender | 1 1/2 - 2 hrs total | |||
| Cured and Smoked | Arm picnic shoulder (bone-in) | 5-8 lbs. | 145°F | 20-25 minutes | ||
| Shoulder boneless roll | 2-3 lbs. | 145°F | 35-45 minutes | |||
| Ham, smoked (cook before eating) |
Half ham (bone-in) | 5-7 lbs. | 145°F | 25-30 minutes | ||
| Whole ham | 10-14 lbs. | 145°F | 18-20 minutes | |||
| Whole ham | 14-16 lbs. | 145°F | 15-18 minutes | |||
| Ham, smoked (fully cooked pork, heat at 325°F) |
Half ham (bone-in) | 5-7 lbs. | 140°F | 12-14 minutes | ||
| Half ham (boneless) | 3-4 lbs. | 140°F | 15-20 minutes | |||
| Whole ham (bone-in) | 12-14 lbs. | 140°F | 15 minutes | |||
| Whole ham (boneless) |
6-8 lbs. | 140°F | 15-17 minutes | |||
| Whole ham (boneless) | 14-16 lbs. | 140°F | 8-12 minutes | |||
| Note: Start with meat at refrigerated temperature. Remove the meat from the oven when it reaches 5° to 10°F below the desired doneness; the temperature will continue to rise as the meat stands. | ||||||
Grilled Pork | ||||||
| Type of Pork | Pork Cut | Thickness | Medium (145°F) |
Well Done (160°F) | ||
| Fresh pork | Blade steak - Cook to 145° F. | 1/2 inch | 6-8 minutes | 8-10 minutes | ||
| Chops - Cook to 145° F. | 3/4 inch | 8-10 minutes | 10-15 minutes | |||
| Loin (rib and shoulder) - Cook to 145° F. | 1 1/4 - 1 1/2 inch | 20-30 minutes | 40-45 minutes | |||
| Patties - Cook to 160° F. | 1/2 inch | 8-10 minutes | 8-10 minutes | |||
| Ham (fully cooked) |
 Cook to 140° F. |
|
8-10 minutes per pound |
| ||
| Ham (cook before eating) |
Cook to 145° F. |
3-4 lbs. | |
10-12 min. per pound | ||
| 5-7 lbs. | 12-18 min. per pound | |||||
| 10-14 lbs. | 30-35 min. per pound | |||||
| Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. See how to test the grill temperature. | ||||||
Pork Cooked at 325°F in an Oven BagNote: The cooking times below are for cooking pork to 160°F., the old USDA standard. The new standard for fresh pork is 145°F. Be aware that the estimated cooking times below should be reduced to meet the new USDA standards for fresh or not fully cooked pork. | ||||||
| Type of Fresh Pork Cut |
Total Weight |
Approximate Cooking Time (total time) | Add Water to Oven Bag |
Meat Thermometer Temperature | ||
| Regular-Size Oven Bag 10"x 16" |
Large-Size Oven Bag 14"x 20" |
Turkey-Size Oven Bag 19"x 23 1/2" | ||||
| Fresh ham (pork leg) |
5-8 lbs. | |
2-3 hours | |
None | 145°F |
| 12-14 lbs. | |
3 1/2 - 4 hours | 1/2 cup | 145°F | ||
| Top loin roast (boneless, tied) |
2 1/2 - 3 lbs. | 1 1/4-1 1/2 hrs. | |
|
1/4 cup | 145°F |
| 4-6 lbs. | |
1 1/2-1 3/4 hrs. | |
1/4 cup | 145°F | |
| 10 lbs. | |
|
2 - 2 1/4 hours | 1/2 cup | 145°F | |
| Sirloin roast (bone-in) |
2 1/2-3 1/2 lbs. | 1 1/4-1 3/4 hrs. | |
|
1/4 cup | 145°F |
| 4-6 lbs. | |
2 - 2 1/4 hrs. | 1/4 cup | 145°F | ||
| Tenderloin (whole) | 1 1/2-2 lbs. | |
35-40 minutes | |
None | 145°F |
| Pork chops (1/2" thick) |
3/4 - 1 lbs. | 30-35 minutes | |
|
None | 145°F |
| 1 - 1 1/2 lbs. | |
30-35 minutes | None | 145°F | ||
| Spareribs | 1 - 1 1/2 lbs. | 1 1/4-1 1/2 hrs. | |
|
1/4 cup | Fork Tender |
| 1 1/2 - 4 lbs. | |
1 1/4-1 1/2 hrs. | 1/4 cup | Fork Tender | ||
| Boston butt roast (shoulder) | 2 1/2 - 3 lbs. | 1 3/4-2 1/4 hrs. | |
|
1/4 cup | 145°F |
| 4-6 lbs. | |
2 1/2 - 3 hours | 1/4 cup | 145°F | ||
| Fresh picnic | 4-5 lbs. | |
2 1/2 - 3 hours | |
1/4 cup | 145°F |
| Type of Smoked Pork Cut |
Total Weight |
Approximate Cooking Time (total time) |
Add Water to Oven Bag |
Meat Thermometer Temperature | ||
| Regular-Size Oven Bag 10"x 16" |
Large-Size Oven Bag 14"x 20" |
Turkey-Size Oven Bag 19"x 23 1/2" | ||||
| Smoked Picnic | 5-8 lbs. | |
2 1/4 - 3 hours | |
1/4 cup | 145°F |
| Whole fully cooked ham (bone-in) |
12-16 lbs. | |
|
2 1/2-3 1/4 hrs. | None | 140°F |
| Fully cooked ham half (bone-in) | 6-8 lbs. | |
1 1/2 - 2 hours | |
None | 140°F |
| 8-10 lbs. | |
2 - 2 1/2 hours | None | 140°F | ||
| Fully cooked ham half (boneless) | 2-4 lbs. | 1 - 1 3/4 hours | |
|
1/2 cup | 140°F |
| 4-6 lbs. | |
1 1/4-1 3/4 hrs. | |
1/2 cup | 140°F | |
| 10-12 lbs. | |
|
2 1/4-2 3/4 hrs. | 1/2 cup | 140°F | |
| Smoked shank or rump half ham (spiral sliced, place cut side down) | 8-10 lbs. | |
|
1 1/2-1 3/4 hrs. | None | 140°F |
| Whole country ham (bone-in) | 10-14 lbs. | |
|
3 1/2-4 1/2 hrs. | Soak covered in water 24 hours before cooking; drain. Add 4 cups fresh water to bag to cook. | Fork Tender |
| Country ham half (bone-in) |
5-7 lbs. | |
|
2 1/2 - 3 hours | Soak covered in water 24 hours before cooking; drain. Add 2 cups fresh water to bag to cook. | Fork Tender |
| Oven Bag Instructions: Preheat the oven to 325°F. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the cut of pork. Remove the meat from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender (see the note at the top of the Oven Bag Cooking Chart in regard to cooking times). If using a turkey-size oven bag for a pork cut smaller than 12 lbs., gather the oven bag loosely around the meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag. | ||||||
