8 cuts · USDA-anchored
Pork
Pork
cooking times
Roasts, shoulders, ribs and ham — modern pork cooks to 145°F, not 160°F.
Every pork cut on the site
Pork Shoulder (Oven)
300°F · 7 hr – 8 hr 45 min (7 lb) · done at 145°F
Smoked Pork Butt
250°F · 10 hr – 12 hr (8 lb) · done at 145°F
Pork Loin Roast
350°F · 1 hr 10 min – 1 hr 30 min (3.5 lb) · done at 145°F
Pork Tenderloin
400°F · 20 min – 25 min · done at 145°F
Baby Back Ribs
250°F · 4 hr – 5 hr · done at 145°F
Spare Ribs (St. Louis)
250°F · 4 hr 30 min – 5 hr 30 min · done at 145°F
Ham (Fully Cooked, Bone-In)
325°F · 2 hr 30 min – 3 hr (10 lb) · done at 140°F
Fresh Ham (Uncooked)
325°F · 4 hr 25 min – 5 hr 10 min (12 lb) · done at 145°F
SOURCE·USDA FSIS safe minimum internal temperatures·the doneness temperature on every card·REVIEWED JUL 2026
SOURCE·USDA safe-temperature guidance·timing ranges derived, see method·REVIEWED JUL 2026
