|
CUT |
THICKNESS or WEIGHT |
COOKING TIME |
|
ROASTING:
Set oven at 350° F. Roast in a shallow pan, uncovered. Internal temperature: 160° - medium; 170° - well done. |
|
Loin Roast,
Bone-in or Boneless |
2 to 5 pounds |
20-30 min.
per pound |
|
Crown Roast |
4 to 6 pounds |
20-30 min.
per pound |
|
Leg, (Fresh
Ham) Whole, Bone-in |
12 to 16 pounds |
22-26 min.
per pound |
|
Leg, (Fresh
Ham) Half, Bone-in |
5 to 8 pounds |
35-40 min.
per pound |
|
Boston Butt |
3 to 6 pounds |
45 min. per
pound |
|
Tenderloin
(Roast at 425-450 F) |
½ to
1½ pounds |
20 to 30 minutes
total |
|
Ribs (Back,
Country-style or Spareribs) |
2 to 4 pounds |
1½ to 2 hours
(or until fork tender) |
|
BROILING 4
inches from heat or GRILLING |
|
Loin Chops,
Bone-in or Boneless |
¾-in or 1½
inches |
6-8 min. or
12-16 min. |
|
Tenderloin |
½to
1½ pounds |
15 to 25 minutes |
|
Ribs (indirect
heat), all types |
2 to 4 pounds |
1½ to 2 hours |
|
Ground Pork
Patties (direct heat) |
½ inch |
8 to 10 minutes |
|
IN SKILLET
ON STOVE |
|
Loin Chops
or Cutlets |
¼-inch or
¾-inch |
3-4 min. or
7-8 min. |
|
Tenderloin
Medallions |
¼ to ½-inch |
4 to 8 minutes |
|
Ground Pork
Patties |
½ inch |
8 to 10 minutes |
|
BRAISING:
Cover and simmer with a liquid. |
|
Chops, Cutlets,
Cubes, Medallions |
to 1-inch |
10 to 25 minutes |
|
Boston
Butt, Boneless |
3 to 6 pounds |
2 to 2½ hours |
|
Ribs, all
types |
2 to 4 pounds |
1½ to 2 hours |
|
STEWING: Cover
pan; simmer, covered with liquid. |
|
Ribs, all
types |
2 to 4 pounds |
2 to 2½ hours,
or until tender |
|
Cubes |
1-inch |
45 to 60 minutes |
