Pork

Pork Cooking Methods

Preparation Methods
Pork is best when cooked to medium doneness - 160 degrees F. on a meat thermometer. Correctly cooked pork is juicy and tender, with a slight blush of pink in the center.

WET OR DRY?
There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry-heat methods are best applied to naturally tender cuts of meat. Moist-heat methods tenderize less-tender cuts.

Dry-Heat Methods

• Grilling for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat
• Broiling for small cuts such as chops, tenderloin, kabobs and pork patties
• Sautéing for small pork cuts such as medallions, ground patties, chops, cutlets and strips
• Panbroiling for chops, tenderloin medallions, ham slices, bacon and ground pork patties
• Roasting for large pork cuts - loin roasts, tenderloin, shoulder roasts, ham, leg roasts

Moist-Heat Methods

• Stewing for smaller pieces of less-tender cuts, such as ribs and pork cubes
• Braising for large or small cuts, but traditionally less-tender cuts

Cooking TImes and Temperatures

	Approx. Thickness/Weight	Cooking Time (in minutes, unless otherwise specified)
Roasting -  in an uncovered, shallow pan at 350° F.
Loin Roast, Bone-in or Boneless*	2-5 pounds	20 per pound
Crown Roast*	6-10 pounds	20 per pound
Leg*	3 1/2 pounds	20 per pound
Shoulder Roast (Butt)*	3-6 pounds	30 per pound
Tenderloin (roast at 425-450° F)	--	20 - 30
Ribs	--	1 1/2 - 2 hours**
Broiling - 4 inches from heat OR Grilling - over direct heat
Chops, Bone-in or Boneless	3/4 inch	8-10
Thick Chop	1 1/2 inches	12-16
Kabobs	1-inch cubes	10-15**
Tenderloin	1 - 1 1/2 lbs.	15-25
Ground Pork Patties	1/2 inch	8-10
Barbecuing - grilling over indirect heat
Loin Roast, Bone-in or Boneless*	2-5 pounds	45 minutes-1 hour
Shoulder Roast (Butt)*	3-6 pounds	2 1/2 - 4 hours**
Ribs	--	1 1/2 - 2 hours**
Sauteing - with a small amount of oil over medium-high heat in an uncovered pan
Cutlets, Bone-in or Boneless	1/4 inch	3-4**
Chops, Bone-in or Boneless	3/4 inch	7-8
Tenderloin Medallions	1/4 - 1/2 inch	4-8**
Ground Pork Patties	1/2 inch	8-10
Braising -  with a small amount of liquid over low heat in a tightly covered pan
Chops or Cutlets	1/4 - 1 inch	8-15
Cubes	1 inches	8-10**
Tenderloin Medallions	1/2 - 3/4 inch	8-10
Shoulder Roast (Butt)	3 - 6 lbs	2 - 2 1/2 hours**
Stewing -  in liquid at slow simmer in a covered pot
Cubes	1 inch	45 - 1 hour**
Pork today is very lean and should not be overcooked. Whenever possible based on the cut, use a thermometer to test for doneness. Pork should be cooked to 160° F, at which temperature it will be slightly pink on the inside.   * For larger cuts of pork, such as roasts, cook to 155° F; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160° and the pork juices will redistribute throughout the roast before slicing.  If marked by **, the cut should be cooked until tender.

Cuts of Pork

Pork FAQ

What's the best way to store pork before cooking? After cooking?
You can store uncooked fresh pork tightly wrapped in butcher paper in the refrigerator up to four or five days. Uncooked pork can be frozen for up to six months.

What steps can I take to assure food safety while preparing meat?

• Keep your cooking area clean
• Wash hands with soapy water before and after handling any meat products
• Thoroughly wash all utensils, containers, cutting boards and work surfaces
• Use separate serving plates for carrying raw and cooked foods
• Discard leftover marinades - do not reuse

Can I microwave to defrost/reheat pork that has been frozen?
The microwave and fresh pork can work together to produce delicious dishes. Pork conveniently and successfully defrosts and cooks in the microwave oven. It's a great idea to cook cuts ahead of time, slice into convenient shapes and freeze to be reheated in the microwave later in the week. But as with many other foods, use traditional cooking methods for best flavor and texture results.

To what temperature should I cook pork?
Pork is best when cooked to medium doneness or an internal temperature of 160 degrees F. The U.S. Department of Agriculture (U.S.D.A.) also recommends 160 degrees F. Use a meat thermometer to judge doneness. When cooking a roast, remove from the oven when the internal temperature reaches 155 degrees F. and allow the roast to stand for 10 minutes before slicing. The roast's internal temperature will rise about five degrees after removing from the oven. A hint of pink blush in the center is ideal for tender, juicy pork.

What about trichinosis?
Because of modern feeding practices, trichinosis is a no longer a concern. Although trichina is virtually nonexistent in pork, if it were present, it would be killed at 137 degrees F. That's well below the recommended end cooking temperature for pork, which is 160 degrees F.