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APPROXIMATE PORK COOKING TIMES (°F)

CUT

THICKNESS or WEIGHT

COOKING TIME

ROASTING: Set oven at 350° F. Roast in a shallow pan, uncovered. Internal temperature: 160° - medium; 170° - well done.

Loin Roast, Bone-in or Boneless

2 to 5 pounds

20-30 min. per pound

Crown Roast

4 to 6 pounds

20-30 min. per pound

Leg, (Fresh Ham) Whole, Bone-in

12 to 16 pounds

22-26 min. per pound

Leg, (Fresh Ham) Half, Bone-in

5 to 8 pounds

35-40 min. per pound

Boston Butt

3 to 6 pounds

45 min. per pound

Tenderloin (Roast at 425-450 F)

 ½ to 1½ pounds

20 to 30 minutes total

Ribs (Back, Country-style or Spareribs)

2 to 4 pounds

1½ to 2 hours (or until fork tender)

BROILING 4 inches from heat or GRILLING

Loin Chops, Bone-in or Boneless

¾-in or 1½ inches

6-8 min. or 12-16 min.

Tenderloin

 ½to 1½ pounds

15 to 25 minutes

Ribs (indirect heat), all types

2 to 4 pounds

1½ to 2 hours

Ground Pork Patties (direct heat)

½ inch

8 to 10 minutes

IN SKILLET ON STOVE

Loin Chops or Cutlets

¼-inch or ¾-inch

3-4 min. or 7-8 min.

Tenderloin Medallions

¼ to ½-inch

4 to 8 minutes

Ground Pork Patties

½ inch

8 to 10 minutes

BRAISING: Cover and simmer with a liquid.

Chops, Cutlets, Cubes, Medallions

 to 1-inch

10 to 25 minutes

Boston Butt, Boneless

3 to 6 pounds

2 to 2½ hours

Ribs, all types

2 to 4 pounds

1½ to 2 hours

STEWING: Cover pan; simmer, covered with liquid.

Ribs, all types

2 to 4 pounds

2 to 2½ hours, or until tender

Cubes

1-inch

45 to 60 minutes