Pork Cooking Times

Thermometer Temperature: Medium = 71°C, Well Done = 77°C*

Cut of Meat Weight / Thickness Method Approx. Cooking Time
Half Leg, (shank or butt), bone-in 2.7 – 3.6 kgs Indirect 40 min/kg*
Loin Roast, half, bone-in 2 – 2.7 kgs Indirect 40 min/kg*
Loin Roast, half, boned & tied 1.3 – 2.2 kgs Indirect 40 min/kg*
Loin Roast, rib or sirloin end, bone-in 1.4 – 1.8 kgs Indirect 40 min/kg*
Shoulder Roast, (picnic or butt) bone-in 1.8 – 2.7 kgs Indirect 40 min/kg*
Shoulder Roast, (picnic or butt) boned & tied 1.3 – 2.2 kgs Indirect 40 min/kg*
Tenderloin (fold & tie thin end under for even thickness) 0.22 – 0.45 kgs Indirect 40 min/kg*
Spareribs 1.3 – 1.4 kgs Indirect 40 min/kg*
Spareribs, country style 1.4 – 1.8 kgs Indirect 40 min/kg*
Boneless Cubes (for kabobs) 1.75 cms Direct 40 min/kg*
Boneless Cubes (for kabobs) 2.5 cms Direct 40 min/kg*

* Meat near bone is no longer pink.

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