The Complete Guide to Cooking Times Per Pound for Pork

Pork is a versatile and flavorful meat that can be prepared in endless ways. However, achieving the perfect doneness on different cuts of pork depends on using the right cooking times. When dealing with pork roasts, chops or other larger cuts, cooking time is often provided in minutes per pound.

Understanding how long to cook pork per pound is essential for juicy, properly cooked results every time. This guide covers everything you need to know about determining cook times per pound for all kinds of pork.

Oven Roasting and Baking Pork Per Pound

For oven roasting or baking the general guideline for pork is to cook for approximately 25-30 minutes per pound at 325°F.

For example, a 3 pound pork tenderloin or loin roast would take about 75-90 minutes in a 325°F oven A 5 pound pork shoulder roast would need to cook for 125-150 minutes.

These times are for pork at room temperature before cooking. Extend cooking times slightly if roasting pork directly from the refrigerator.

Always rely on a meat thermometer over cook times. Pork should reach a minimum internal temperature of 145°F, with a 3 minute rest.

Grilling and Smoking Pork Per Pound

For pork cooked on a grill or smoker, cooking times will be a bit faster than oven roasting. At medium heat around 300-350°F, allow about 18-22 minutes per pound for most grilled pork.

On a hot grill at 400°F or above, cooking times per pound will be closer to 14-18 minutes. Again, use a thermometer to confirm doneness instead of relying solely on cook times.

For smoking pork at low temperatures (225-275°F), estimate 1-1 1/2 hours per pound, depending on thickness. Cook to at least 145°F, allowing 10 minutes per pound for rest time.

Braising, Stewing, and Boiling Pork Per Pound

For braised, stewed, or boiled pork, estimate approximately 35-45 minutes per pound. Boneless cuts on the lower end, bone-in towards the higher end.

Cook until extremely tender and falling apart easily. The extended moist cooking breaks down the collagen.

Definitely allow boiled or braised pork to rest 15+ minutes before serving for maximum juiciness.

Pan-Searing and Sauteing Pork Per Pound

Pan-seared pork chops or cutlets cook much faster than large roasts or braised pork.

Aim for around 5-7 minutes per 1/2 inch thickness of the pork chops. A 1 inch chop would take 10-14 minutes, flipping halfway through.

A good guideline for pan-seared boneless pork chops is about 8-10 minutes per pound. Again, use a meat thermometer to confirm doneness.

Key Tips for Cooking Pork Per Pound

• Always bring pork to room temp before cooking for more even results

• Use a thermometer for accuracy – color is not a good doneness indicator.

• Let roasted or grilled pork rest before slicing and serving.

• Add aromatic veggies, broth, or fruit juices to roasted pork for extra moisture and flavor.

• Remember bone-in cuts take longer than boneless.

• Extend times slightly for pork directly from the fridge.

• Trim excess fat to prevent greasiness.

• Avoid peeking in the oven too much, which can lower oven temp.

Doneness Temperatures for Pork

For food safety and proper doneness, pork should reach the following minimum internal temperatures:

• Whole cuts like chops and roasts: 145°F

• Ground pork: 160°F

• Pre-cooked ham: Reheat to 140°F

Always allow a 3 minute rest for temperatures to rise further after removing pork from the heat source.

Use these reliable guidelines for cooking times per pound to deliver perfect pork every time. Whether roasting a succulent loin, grilling juicy chops, or braising melt-in-your-mouth shoulder, proper timing is key. Follow the recommendations based on the cut, thickness, cooking method and temperature.

With the proper technique, cooking pork per pound can lead to supremely flavorful and tender results worth bragging about. Juicy, evenly cooked pork on your table is just minutes away!