Pork Cooking Time
Free Pork Cooking Time calculator with clear step-by-step results.
About Pork Cooking Time
Pork cuts need very different treatment: a loin is done at 65 C while a shoulder must reach 90 C or above for the collagen to break down into gelatine, which is why pulled pork takes twice as long per kilo. The optional crackling stage is a separate high-heat blast at the end rather than part of the main roast.
Formulas
Main roasting time
Minutes = (weight kg x minutes per kg for the cut + 15) x (180 / oven temp)
Collagen cuts
Shoulder and belly need an internal temperature near 90 C, not the 65 C safe minimum
Worked example
With the default values below, Pork Cooking Time returns Main roasting time of 114. Change any input above and every figure here is recalculated in your browser.
Inputs used
- Joint weightminimum 0.2 kg
- 2.2 kg
- Cutone of Loin roast, Shoulder / pulled pork, Belly, Leg, Tenderloin
- Loin roast
- Oven temperatureaccepts 100–260 C
- 180 C
- Add a high-heat crackling stage
- Yes
Results
- Main roasting time
- 114 min
- High-heat crackling stage
- 25 min
- Total time including rest
- 154 min
- Target internal temperature
- 65 C
Step by step
- 1Values used
- 2Main roasting time
- 3Collagen cuts
- 4Main roasting time= 114 min
- 5High-heat crackling stage= 25 min
- 6Total time including rest= 154 min
- 7Target internal temperature= 65 C
Assumptions and limits
- The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
- In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
- Figures are rounded for display to whole numbers, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
- Food safety guidance: whole pork cuts should reach at least 63 C with a three-minute rest, and minced or rolled pork 71 C. Verify with a calibrated probe in the thickest part.
How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.
Food safety guidance: whole pork cuts should reach at least 63 C with a three-minute rest, and minced or rolled pork 71 C. Verify with a calibrated probe in the thickest part.
Frequently Asked Questions
Is pink pork safe now?
Whole cuts are safe at 63 C with a rest, and modern pork carries negligible trichinella risk in most countries. Minced pork and rolled joints still need 71 C.
Why does shoulder need 90 C when it is safe at 63?
Safety and texture are different targets. Connective tissue only converts to gelatine above about 70 C and needs sustained time there, which is what makes the meat pull apart.