Pork Cooking Times Guide
General Tips for Cooking Pork
Pork is a versatile and flavourful meat that can be the star of many dishes, from a succulent Sunday roast to a comforting midweek casserole. Achieving the perfect texture and juiciness requires precise cooking times and techniques, tailored to the cut and your preferred doneness. This guide provides comprehensive cooking times for various pork cuts, along with practical tips to ensure your pork dishes are tender, delicious, and safe to eat. Whether you’re roasting, grilling, or slow-cooking, we’ve got you covered with all the details you need for a perfect result.
- Bring to Room Temperature: Remove your pork from the fridge about 45-60 minutes before cooking. This promotes even cooking and prevents the meat from drying out.
- Season Generously: Rub the pork with olive oil, sea salt, cracked black pepper, and herbs like rosemary, thyme, or sage for maximum flavour. For extra depth, try a marinade or spice rub with garlic, paprika, or fennel seeds.
- Rest the Meat: After cooking, let the pork rest under foil for 10-20 minutes (depending on size) to allow the juices to redistribute, ensuring a moist and tender result.
- Use a Meat Thermometer: Pork should always reach a safe internal temperature of at least 63°C (145°F) for medium doneness, followed by a 3-minute rest, as recommended by food safety guidelines. Higher temperatures can be used for well-done preferences.
- Crisp the Crackling: For cuts with skin, like pork loin or shoulder, score the skin, rub with salt, and start with high heat to achieve crispy, golden crackling.
Cooking Times for Pork Joints
The cooking times below are for roasting pork in a preheated oven at 180°C (350°F, Gas Mark 4) after an initial 20-25 minutes at 220°C (425°F, Gas Mark 7) to crisp the skin or sear the exterior. Times are calculated per 500g of pork and vary based on your desired doneness. Note that pork is typically cooked to medium or well-done to ensure safety and texture, as rare pork is not recommended.
| Doneness | Internal Temperature | Cooking Time per 500g | Description |
| Medium | 63-65°C (145-149°F) | 25-30 minutes | Juicy with a slightly pink centre, safe after a 3-minute rest. |
| Medium-Well | 65-68°C (149-154°F) | 30-35 minutes | Faintly pink, tender, and moist. |
| Well-Done | 70-75°C (158-167°F) | 35-40 minutes | Fully cooked, no pink, still juicy if not overcooked. |
Example Cooking Times for Common Pork Joint Sizes
- 1kg Joint:
- Medium: 50-60 minutes
- Medium-Well: 60-70 minutes
- Well-Done: 70-80 minutes
- 2kg Joint:
- Medium: 100-120 minutes
- Medium-Well: 120-140 minutes
- Well-Done: 140-160 minutes
- 3kg Joint:
- Medium: 150-180 minutes
- Medium-Well: 180-210 minutes
- Well-Done: 210-240 minutes
Tips for Specific Pork Cuts
Pork Loin – A lean and tender cut, pork loin is ideal for roasting or grilling. For a roast, score the skin (if present) and rub with salt and oil to achieve perfect crackling. Roast at a high initial temperature (220°C) for 20 minutes to crisp the skin, then lower to 180°C for the remaining time. Aim for medium doneness (63°C) to keep it juicy. Slice thinly for serving, and pair with apple sauce or a cider gravy.
Pork Shoulder – This flavourful, fattier cut is perfect for slow roasting or braising. For a traditional roast, cook low and slow at 150°C (300°F) for 4-5 hours for a 2kg joint, or until the meat pulls apart easily. Alternatively, roast at 180°C using the times above for a firmer texture with crispy skin. Pork shoulder is also excellent in a slow cooker for pulled pork—more on that below.
Pork Belly – Rich and indulgent, pork belly is best roasted to achieve crispy crackling and melt-in-the-mouth fat. Score the skin deeply, rub with salt, and roast at 220°C for 30 minutes, then reduce to 170°C (340°F) for 2-3 hours for a 1.5kg piece. The internal temperature should reach 70°C for a tender result. Slice into thick pieces and serve with mustard or a tangy glaze.
Pork Tenderloin – A smaller, lean cut that cooks quickly, pork tenderloin is great for grilling, pan-searing, or roasting. Sear on all sides in a hot pan, then roast at 180°C for 20-25 minutes for a 500g piece, aiming for 63-65°C internally. Rest for 10 minutes before slicing into medallions. This cut pairs well with fruit-based sauces like apricot or cherry.
Pork Chops – For bone-in or boneless chops (about 2-3cm thick), sear in a hot pan for 2-3 minutes per side, then finish in the oven at 180°C for 5-8 minutes, depending on thickness, until the internal temperature reaches 63°C. Alternatively, grill over medium-high heat for 4-5 minutes per side. Rest for 5 minutes before serving.
Other Cooking Options for Pork
Slow Cooker Option – Pork cuts like shoulder, belly, or leg shine in a slow cooker, delivering tender, pull-apart results with minimal effort. Place the pork in the slow cooker with aromatics (onions, garlic, carrots) and a liquid like stock, cider, or barbecue sauce to half-cover the meat. Cook on low for 6-8 hours or high for 4-5 hours for a 1-2kg joint. Ensure the internal temperature reaches at least 63°C for safety. For pulled pork, shred the meat with two forks and mix with the cooking juices or your favourite sauce.
Grilling and Barbecuing – Pork chops, tenderloin, or belly slices are excellent for grilling. Preheat your grill to medium-high (200-220°C). For chops or tenderloin, grill for 4-6 minutes per side, checking for an internal temperature of 63-65°C. For pork belly slices, grill for 8-10 minutes, turning frequently, until crispy and cooked through. Brush with a glaze (honey, soy, or mustard-based) in the final minutes for extra flavour.
Food Safety and Doneness – Modern pork is safe to eat at 63°C (145°F) with a 3-minute rest, as per food safety guidelines, resulting in a juicy, slightly pink centre. However, some prefer pork cooked to medium-well or well-done for a firmer texture. Always use a meat thermometer to confirm the internal temperature, especially for larger joints. Avoid overcooking, as this can dry out lean cuts like loin or tenderloin.
Serving Suggestions
- Roast Pork: Serve with crispy roast potatoes, honey-glazed carrots, and a rich gravy made from the pan juices. Apple sauce is a classic accompaniment to cut through the richness.
- Pulled Pork: Pile onto soft buns with coleslaw and barbecue sauce for a crowd-pleasing sandwich. Alternatively, serve with mashed sweet potatoes or cornbread.
- Pork Belly: Pair with creamy mashed potatoes and braised red cabbage for a hearty meal, or slice thinly for tacos with a spicy salsa.
- Leftovers: Use leftover pork in stir-fries, sandwiches, or salads. Shredded pork shoulder makes excellent tacos or fried rice, while sliced loin is perfect for a quick pork and apple salad.
Additional Tips for Perfect Pork
- Crackling Perfection: For cuts with skin, pat dry, score deeply, and rub with plenty of salt. If the crackling isn’t crispy after roasting, remove the skin and place it under a hot grill for 2-3 minutes, watching carefully to avoid burning.
- Marinades and Rubs: Experiment with marinades like soy, ginger, and honey for Asian-inspired flavours, or a mustard and herb rub for a classic roast.
- Resting is Key: Don’t skip the resting step, as it allows the juices to settle, preventing dry meat and ensuring a tender bite.
- Storage: Store cooked pork in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out or use cold in salads and sandwiches.
With these cooking times and techniques, you’re well-equipped to create mouth-watering pork dishes for any occasion. Happy cooking!