Pork Cooking Times

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

08/09/15

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*