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Pork roast cooking times per pound

Updated February 21, 2017

According to the USDA, pork of any type should be cooked to an internal temperature of 71 degrees C (160 degrees F). The amount of time it takes a pork roast to cook depends on several factors, including the cut of meat and whether it is boneless, or not. The FSIS has determined safe cooking times for a variety of pork roasts.

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Loin, Crown and Tenderloin Roasts

A loin roast will generally weigh somewhere between 2 to 5 lbs (1Kg to 2.25kg). It should cook in a preheated 180 degrees C (350-degree F) oven for 20 minutes per 450 to 500 grams (pound) for a smaller roast, and 30 minutes per half kilo (pound) for a 2.25kg (5-lb.) roast.

Fresh Hams

If cooking a full fresh ham or pork leg, allow 22 to 26 minutes per half kilo (pound). Check the temperature after 22 minutes; if needed, allow the pork to cook another four minutes per half kilo (pound). For half legs with the bone in, cook for 35 to 40 minutes per half kilo (pound), depending on size. Smaller, half hams weighing 2.25kg (5 lbs.). should be done in approximately 3 hours, while larger, 3.6kg (8-lb.) hams will take approximately 4 1/2 hours. Check the internal temperature to be sure fresh hams are fully cooked before serving.

Boston Butt Roasts

A Boston butt roast takes the longest to fully cook. Plan on the roast taking approximately 45 minutes per pound, meaning a 2.25kg (5-lb.) roast will take approximately 4 hours to fully cook. Braising a Boston butt roast will cook the roast in approximately 2 to 2 1/2 hours, or 40 minutes per half kilo (pound).

Ribs

Ribs are generally cooked until they are fork tender and can easily be pulled away from the bone. For a 1.8 kg (4-lb.) rack of ribs, it will take approximately 2 hours, or 30 minutes per pound.

Cured Hams

Cured hams are a special type of pork roast that can be purchased either ready-to-cook, or fully cooked. To cook a whole, ready-to-cook ham, allow 18 to 20 minutes per half kilo (pound). Butt or shoulder hams will take around 35 minutes per half kilo (pound). Ready-to-cook ham should be cooked to an internal temperature of 71 degrees C (160 degrees F). Fully cooked hams can be cooked to an internal temperature of 60 degrees C (140 degrees F). Cook large whole hams for 15 to 18 minutes per half kilo (pound). For half hams and picnic shoulders, cook for 18 to 30 minutes per half kilo (pound), depending on size. Cook spiral hams for 10 to 18 minutes per half kilo (pound).

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