Mastering the Heat: The Ultimate Guide to Pork Cooking Times per KG
Pork is a wonderfully versatile meat, capable of going from a lean, juicy tenderloin to a melt-in-your-mouth pulled pork shoulder. Yet, because different cuts vary wildly in fat content and muscle structure, getting the cooking time right can sometimes feel like a guessing game. Cook it too little, and you risk food safety issues; cook it too much, and it turns into a dry shoe.
The secret to culinary success? Calculating your cooking time per kilogram.
The Golden Rule: Time per KG by Cut
Different cuts demand different cooking methods and, consequently, different timelines. Here is a breakdown of standard cooking times at an oven temperature of 180°C (350°F), assuming the meat starts at room temperature.
| Cut of Pork | Cooking Method | Time per KG | Internal Temp Target |
| :— | :— | :— | :— |
| Loin Roast (Bone-in or Boneless) | Roast | 40 to 50 minutes | 63°C – 65°C (145°F – 150°F) |
| Leg Roast (Bone-in) | Roast | 50 to 60 minutes | 70°C – 75°C (158°F – 167°F) |
| Shoulder / Boston Butt | Slow Roast / BBQ | 90 to 120 minutes | 90°C – 95°C (195°F – 203°F) |
| Tenderloin | Sear & Roast | 25 to 30 minutes total* | 63°C (145°F) |
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