PORK COOKING TIMES AND TEMPERATURE
Internal Time
FRESH PORK WEIGHT TEMP MIN/LB
Center loin/bone 3-5 lbs 160F 20
Boneless Top Loin 2-4 lbs 160F 20
Blade lion/Sirloin 3-4 lbs 170F 40-45
Rolled lion 3-5 lbs 170F 35-40
Half Leg/bone 5-8 lbs 170F 35-40
Leg Half/shank/butt 3-4 lbs 160-170F 40
Boston Butt 3-6 lbs 160-170F 45
Shoulder 4-6 lbs 170F 40-45
Ribs 3 lbs well 1 ½-2 ½ hrs total time
Shoulder and butt are enhanced with flavor with slow roasting. Sear seasoned with salt and pepper in lightly oiled pan over high heat then place in roasting pan. Add enough liquid to be about ¼ -½ way up the meat. Roast at 225 degrees F for 5-6 hours. Delish!!
Shoulder with skin from Wintergrass, heat oven to 550 degrees F, place roast in a pan. Roast for 20 minutes, to start the crisping of skin. Reduce heat to 325 degrees F, season with salt and pepper, roast for up to 4 hours depending on size. Remove crackling, pull the pork and chop the crackling, mix together.
FRESH PORK
GRILLED
Indirect heat
Med (145F) Well (160F)
Steak (blade) ½”-1” thick 10-12 min 12-14 min
Chops ¾”-1” 12-14 min 14-19 min
Patties ½” thick 6-8 min 8-10 min
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