Cooking Pork: Methods & Cuts

Pork is remarkably versatile and lends itself to a variety of cooking methods. Make the most of your Giant Eagle® pork with these guidelines for preparing perfectly cooked pork every time.
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Boost the Flavor

  • Sauces: Doctor up any bottled BBQ sauce by adding one or more of these ingredients to taste: honey, brown sugar, hot sauce, orange juice, mustard, soy sauce, chili sauce or garlic.
  • Marinade: Give your food extra flavor by combining one bottle of Italian dressing and one clove chopped garlic (or lemon juice, to taste) in a large bowl. Place pork in a large resealable plastic bag and add marinade. Refrigerate for two hours before cooking for optimal flavor.
  • Brine: Add moisture and flavor to pork with brine. In a large resealable plastic bag, dissolve ¼ cup salt and ½ cup sugar in 1 quart cold water. Add meat and refrigerate for 2 hours before cooking.
  • Dry rubs: Rub pork all over with a mixture of ground black or white pepper, paprika and garlic powder; blackened seasoning; or crushed basil, thyme or oregano.
CutBraiseBroilGrillRoastSautéStew
Bacon   x        
Chops/Cutlets x x x   x  
Cubed/sliced x x x     x
Ground   x x   x  
Ham       x    
Hocks x         x
Leg, Fresh       x    
Ribs, Spare, Back, Country Style     x x    
Roast, Crown       x    
Roast, Loin     x x    
Roast, Rib/Rack of Pork     x x    
Shoulder x   x x   x
Steak, Blade x   x   x  
Tenderloin x x x x x  

 

When is Pork Done?

  • Cook ground pork patties and ground pork mixtures such as meat loaf to 160°F.
  • Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F as measured with a meat thermometer.
Cut Thickness or Weight Cooking Time* Minimum Internal Temperature & Rest Time
ROASTING (Oven at 350 °F)
Loin Roast, Bone-in or Boneless 2 to 5 lbs. 20-30 minutes/lb. 145°F and allow to rest for at least 3 minutes
Crown Roast 4 to 6 lbs. 20-30 minutes/lb.
Leg, (Fresh Ham) Whole, Bone-in 12 to 16 lbs. 22-26 minutes/lb.
Leg, (Fresh Ham) Half, Bone-in 5 to 8 lbs. 35-40 minutes/lb.
Boston Butt 3 to 6 lbs. 45 minutes/lb.
Tenderloin (roast at 425-450°F) ½ to 1½ lbs. 20 to 30 minutes total
Ribs (Back, Country-style or Spareribs) 2 to 4 lbs. 1½ to 2 hours (or until fork tender)
BROILING/GRILLING (4” from heat source)
Loin Chops, Bone-in or Boneless ¾” or 1½” 6-8 or 12-16 minutes 145°F and allow to rest for at least 3 minutes
Tenderloin ½ to 1½ lbs. 15 to 25 minutes
Ribs (indirect heat), all types 2 to 4 lbs. 1½ to 2 hours
Ground Pork Patties (direct heat) ½” 8 to 10 minutes 160°F
SAUTÉING
Loin Chops or Cutlets ¼” or ¾” 3-4 or 7-8 minutes 145°F and allow to rest for at least 3 minutes
Tenderloin Medallions ¼” to ½” 4 to 8 minutes
Ground Pork Patties ½” 8 to 10 minutes 160°F
BRAISING
Chops, Cutlets, Cubes, Medallions ¼” to 1” 10 to 25 minutes 145°F and allow to rest for at least 3 minutes
Boston Butt, Boneless 3 to 6 lbs. 2 to 2½ hours
Ribs, all types 2 to 4 lbs. 1½ to 2 hours
STEWING
Ribs, all types 2 to 4 lbs. 2 to 2½ hours, or until tender 145°F and allow to rest for at least 3 minutes
Cubes 1” 45 to 60 minutes
NOTE: Approximate cooking times were compiled from various resources.

*Based on pork at refrigerator temperature (40°F).

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Sources:
National Pork Board
Is It Done Yet?