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Pork is a very versatile meat that can be prepared in many different ways from baked to sautéed and even barbecued, and it also pairs well with many side dishes. It can also be made simple for weeknight meals, or it can be made gourmet for more elaborate occasions, such as the holidays where it can give even the most beautiful prime rib competition. However, when preparing pork, it is very important to reach the proper pork cooking temp as well as the proper pork internal temp to not only help ensure a tender, succulent piece of pork but also to ensure a safe meal, which this pork temperature guide will help you with.
Pork Cooking Temp Guide
Pork Braising Temperature Chart
Add 1 tablespoon of vegetable oil in a pot. Over medium-high heat, brown the pork evenly on both sides. Add liquid until it covers the pork from 1/4 to 1/2 inch on the sides. Bring the liquid to just boiling. Cover, and allow it to simmer.
| Cut | Size | Temp | Cooking Time | |
| Ribs | Spareribs (St. Louis style) | 3 1/2 to 4 pounds per rack | – | 1 1/4 to 1 1/2 hours until tender |
| Pork Back Ribs | 1 1/2 to 2 pounds per rack | – | 1 1/4 to 1 1/2 hours until tender | |
| Country-Style Ribs | 3 to 4 pounds | – | 30 to 35 minutes until tender | |
| Loin Chops (Bone-In) | Ribeye (Rib) Pork Chop | 3/4-inch | 145° F. to 160° F. | 8 to 12 minutes |
| Porterhouse (Loin) Pork Chops | 3/4-inch | 145° F. to 160° F. | 8 to 12 minutes | |
| Sirloin Pork Chop | 3/4-inch | 145° F. to 160° F. | 8 to 12 minutes | |
| Loin Chops (Boneless) | Ribeye (Rib) Pork Chop | 3/4-inch | 145° F. to 160° F. | 6 to 10 minutes |
| New York (Top Loin) Pork Chop | 3/4-inch | 145° F. to 160° F. | 6 to 10 minutes | |
| Sirloin Pork Chop | 3/4-inch | 145° F. to 160° F. | 6 to 10 minutes | |
| Shoulder | Blade (Boston) Pork Roast | 3 to 6 pounds | – | 2 to 2 1/2 hours until tender |
| Arm (Picnic) Pork Roast | 3 to 4 pounds | – | 30 to 33 minutes each pound until tender | |
| Arm (Picnic) Pork Roast | 5 to 6 pounds | – | 26 to 29 minutes each pound until tender | |
| Pork Belly | 2 1/2 to 3 pounds | – | 40 minutes each pound until tender | |
| Tenderloin Medallions | 1/2-inch | – | 8 to 10 minutes until tender | |
| Cutlets | 1/2-inch | – | 3 to 4 minutes until tender | |
| Loin Cubes | 1-inch | – | 8 to 10 minutes until tender | |
More Tips: Allow the meat to come to room temperature before cooking. Check the internal temperature with a ThermoPro digital hygrometers/meat thermometer periodically.
Pork Barbecuing Temperature Chart
Barbecue the pork over indirect medium heat (check your specific cut for the exact cooking temperature).
| Cut | Size | Temp | Cooking Time | |
| Ribs | Spareribs (St. Louis style) | 3 1/2 to 4 pounds per rack | – | 1 1/4 to 1 1/2 hours until tender |
| Pork Back Ribs | 1 1/2 to 2 pounds per rack | – | 1 1/2 to 2 hours until tender | |
| Country-Style Ribs | 3 to 4 pounds | – | 45 minutes to 1 hour until tender | |
| Whole Pork Loin (Boneless) | 8 to 9 pounds | 145° F. to 160° F. | 8 to 9 minutes for each pound | |
| 10 pounds | 145° F. to 160° F. | 6 to 7 minutes for each pound | ||
| Loin Roast (Bone-In) | Sirloin Pork Roast | 2 pounds | 145° F. to 160° F. | 20 to 26 minutes for each pound |
| 3 to 5 pounds | 145° F. to 160° F. | 14 to 17 minutes for each pound | ||
| Ribeye (Center Rib) Pork Roast | 2 pounds | 145° F. to 160° F. | 22 to 23 minutes for each pound | |
| 3 to 5 pounds | 145° F. to 160° F. | 14 to 17 minutes for each pound | ||
| Loin Roast (Boneless) | Pork Loin Center Roast | 2 to pounds | 145° F. to 160° F. | 20 to 26 minutes for each pound |
| 3 to 5 pounds | 145° F. to 160° F. | 12 to 15 minutes for each pound | ||
| New York (Top Loin) Pot Roast | 2 pounds | 145° F. to 160° F. | 20 to 26 minutes for each pound | |
| 3 to 5 pounds | 145° F. to 160° F. | 12 to 15 minutes for each pound | ||
| Sirloin Pork Roast | 2 pounds | 145° F. to 160° F. | 20 to 26 minutes for each pound | |
| 3 to 5 pounds | 145° F. to 160° F. | 12 to 15 minutes for each pound | ||
| Blade (Shoulder) Pot Roast | 3 to 4 pounds | – | 45 to 47 minutes for each pound | |
| 5 to 6 pounds | – | 30 to 45 minutes until tender | ||
More Tips: Allow the meat to come to room temperature before cooking. After barbecuing, cover the pork with foil, and allow it to rest on a warm plate for about 2 to 4 minutes. Check the internal temperature using a ThermoPro digital hygrometers/meat thermometer periodically.
Pork Roasting/Baking Temperature Chart
Place the roast in a shallow pan. Place the pan in a 350° F oven, check your specific cut for varying temperatures, and allow it to cook uncovered.
| Cut | Size | Temp | Cooking Time | |
| Ribs | Spareribs (St. Louis style) | 3 1/2 to 4 pounds per rack | – | 1 1/2 to 2 hours until tender |
| Pork Back Ribs | 1 1/2 to 2 pounds per rack | – | 1 1/2 to 2 hours until tender | |
| Country-Style Ribs | 3 to 4 pounds | – | 1 to 1 1/4 hours until tender | |
| Loin Roast (Boneless) | New York (Top Loin) Pork Roast | 2 pounds | 145° F. to 165° F. | 26 to 28 minutes for each pound |
| Sirloin Pork Roast | 2 pounds | 145° F. to 165° F. | 26 to 28 minutes for each pound | |
| Shoulder | 3 to 6 pounds | 275° F. | 55 to 85 minutes for each pound until tender | |
| Ham, Fully Cooked | 5 to 6 pounds | 140° F. | 20 minutes for each pound | |
| Pork Belly | 2 1/2 to 3 pounds | 45 minutes for each pound, at 325° F, and brown for 15 minutes at 450° F. | ||
| Stuffed Pork Loin Chops | 1 1/4 to 1 1/2-inch | 165° F. | Differs based on stuffing | |
More Tips: Allow the pork to come to room temperature before cooking.
For crackling, score the rind in 1 cm cuts prior to cooking. Massage the roast gently with oil and salt and place on a rack in a roasting tray. Allow the roast to cook at 220°C for the first 20 minutes and then lower the temperature to 180°C and then cook for an additional 20 minutes per 1.10 pound. Check the internal temperature using a ThermoPro digital hygrometers/meat thermometer periodically.
Pork Sauteing Temperature Chart
In a pan, add a small amount of vegetable oil. Place the pork in the pan, and saute it over medium-high heat, turning once halfway through the cooking time.
| Cut | Size | Temp | Cooking Time |
| Cutlets | 1/2-inch | – | 3 to 4 minutes until tender |
| Ham Steaks | 1/2-inch | 140° F. | 6 minutes |
| Ground Pork Patties | 1/2-inch | 160° F | 8 to 11 minutes |
More Tips: Allow the meat to come to room temperature prior to cooking. After sauteing, cover the pork, and allow it to rest on a warm plate for 2 to 3 minutes. Check the internal temperature using a ThermoPro digital hygrometers/meat thermometer periodically.
Under-cooked pork poses many risks to your health; therefore, it is crucial to ensure the proper cooking temperature of pork before consuming, which can be easily done with the use of a meat thermometer, such as the ThermoPro digital food thermometer, that helps take the guesswork out of knowing when the pork internal temp has reached a safe level.
