PORK COOKING TIPS
Pork is an excellent meat option and many will agree. It is the most commonly consumed meat worldwide. We’ve gathered some cooking tips for creating successful and satisfying pork based meals.
ROASTING
Roast at 350°F, unless otherwise noted. Roast in a shallow pan, uncovered.
| CUT | SIZE | AVG. COOKING TIME |
| New York Roast; bone-in and boneless | 2- 5 lbs. | 2 lbs. roast = 20 minutes (per lb.) 3½ – 5 lbs. roast = 15 minutes (per lb.) |
| Tenderloin (Roast at 425°F) | ½-1½ lbs. | 20 -27 minutes (total) |
| Loin Back Ribs | – | 1½- 2 hours (total) |
| Spareribs/St. Louis-Style Ribs | – | 1½- 2 hours (total) |
BROILING
4-5 inches from heat
or
GRILLING
Over direct. medium heat; turn once halfway through grilling.
| CUT | SIZE | AVG. COOKING TIME |
| Tenderloin | ½- 1½ lbs. | 20 minutes (total) |
| Porterhouse. New York and Ribeye Pork Chops; thin | ¾ inch ½ inch |
8-9 minutes (total) 12-16 minutes (total) |
| Shoulder Steak | ½-¾ inch | 20 minutes (total) |
| Shoulder Country-Style Ribs | 1½ inch | 12-16 minutes (total) |
| Loin Country-Style Ribs; bone-in and boneless | 1½ inch | 12-16 minutes (total) |
BARBECUING
Over indirect medium heat (285°F).
| CUT | SIZE | AVG. COOKING TIME |
| New York Roast; bone-in and boneless | 2-5 lbs. | 2 lbs. roast = 20 minutes (per lb.) 3½ – 5 lbs. roast = 15 minutes (per lb.) |
| Shoulder Roast; bone-in | 3-6 lbs. | 45 minutes (per lb.) |
| Loin Back Ribs | – | 1½-2 hours (total) |
| Spareribs | – | 1½-2 hours (total) |
SAUTEING
Add a little cooking oil to a pan; saute over medium-high heat and turn once halfway through cooking time.
| CUT | SIZE | AVG. COOKING TIME |
| New York Pork Chop; thin | ¾ inch | 8 minutes (total) |
| Ribeye Pork Chop; thin | ¾ inch | 8 minutes (total) |
BRAISING
Cook, covered. with a liquid at a simmer; turn once halfway through cooking time.
| CUT | SIZE | AVG. COOKING TIME |
| Sirloin Pork Chop; bone-in and boneless | ½-¾ inch | 6-8 minutes (total) |
| Shoulder Roast; bone-in | 3-6 lbs. | 2-2½ hours (total) |
| Loin Back Ribs | – | 1½-2 hours (total) |
| Spareribs/St. Louis-Style Ribs | – | 1½-2 hours (total) |
| Shoulder Steak | ½-¾ inch | 2o minutes (total) |
The National Pork Board recommends cooking pork chops, roasts and tenderloin to an internal temperature between 145° F (medium rare) and 160°F (medium), followed by a 3-minute rest.
