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.