Free Pork Cooking Time calculator with clear step-by-step results.
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.
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
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.
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.
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.