Pork Cooking Chart
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Thermometer Temperature:
| Medium = 160°F | Well Done = 170°F |
| Cut of Meat | Weight or Thickness | Grilling Method | Cooking Time |
|---|---|---|---|
| Half Leg, (shank or butt), bone-in | 6 - 8 lbs. | Indirect | 25 - 30 min./lb.* |
| Loin Roast, half, bone-in | 4 1/2 - 6 lbs. | Indirect | 22 - 24 min./lb.* |
| Loin Roast, half, boned & tied | 3 - 5 lbs. | Indirect | 20 - 22 min./lb.* |
| Loin Roast, rib or sirloin end, bone-in | 3 - 4 lbs. | Indirect | 28 - 30 min./lb.* |
| Shoulder Roast, (picnic or butt) bone-in | 4 - 6 lbs. | Indirect | 26 - 29 min./lb.* |
| Shoulder Roast, (picnic or butt) boned & tied | 3 - 5 lbs. | Indirect | 30 - 32 min./lb.* |
| Tenderloin (fold & tie thin end under for even thickness) | 1/2 - 1 lbs. | Indirect | 18 - 22 min. total |
| Chops (loin, rib, shoulder); leg, steaks | 3/4 in. | Direct | 4 - 5 min./side** |
| Chops (loin, rib, shoulder); leg, steaks | 1 in. | Direct | 5 - 7 min./side** |
| Chops (loin, rib, shoulder); leg, steaks | 1 1/2 in. | Direct | 8 - 10 min./side** |
| Spareribs | 2 1/2 - 3 lbs. | Indirect | 1 - 1 1/4 hrs. total |
| Spareribs, country style | 3 - 4 lbs. | Indirect | 1 - 1 1/4 Hrs. total |
| Boneless Cubes (for kabobs) | 3/4 in. | Direct | 8 min. total |
| Boneless Cubes (for kabobs) | 1 in. | Direct | 12 - 14 min. total |
* Meat thermometer registers 150°F to 155°F.
** Meat near bone is no longer pink.
For some excellent pork recipes click here.