Pork Roast Cooking Times Per Pound

Ultimately, you'll need to use a meat thermometer to reliably determine the doneness of your pork. A measurement of 145 F is considered safe for consumption by the U.S. Food and Drug Administration. This temperature leaves the meat slightly pink and tender, or medium-rare, but you can cook it to a higher temperature of 160 F if you prefer a more well-done piece of pork.

Pork should rest for 3 minutes after cooking and before serving. During this rest, large roasts will increase in temperature by about 10 degrees. You should still remove pork only when it's reached a temperature of 145 to 160 F, though.

The following cuts are usually roasted in a 350 F oven, uncovered, in a shallow pan, notes the National Pork Board website.

• Cut: Minutes per pound
• Boneless:
• New York top loin or sirloin pork roast, 2 pounds: 26 to 28
  
• New York top loin or sirloin, 3 to 5 pounds: 20 to 25
  
• Bone in:
• Sirloin pork roast: 25 to 40
  
• Pork crown roast: 12 to 15
  

Braise the following shoulder cuts to get the tenderest results. Braising requires liquid in the pan that comes 1/4 to 1/3 up the sides of the roast. Sear the roast first to crisp up the exterior and seal in any juices.

• Cut: Minutes per pound
• Arm or picnic roast, 3-4 pounds: 30 to 33
• Arm or picnic roast, 5-6 pounds: 26 to 29
  
• Blade or Boston roast, 3 to 6 pounds: 36 to 40

Barbecuing involves cooking the roast over low, indirect heat. These cooking times are for a consistent temperature of approximately 325 F.

• Cut: Minutes per pound
• Boneless:
• New York top loin, 2 pounds: 20 to 26
  
• New York top loin, 3 to 5 pounds: 12 to 15
• Pork loin, center cut, 2 pounds: 20 to 26
• Pork loin, center cut, 3 to 5 pounds: 12 to 15
  
• Sirloin pork roast, 2 pounds: 20 to 26
• Sirloin pork roast, 3 to 5 pounds: 12 to 15
• Bone in:
• Ribeye, center rib, 2 pounds: 14 to 17
• Shoulder, blade, roast, 3 to 4 pounds: 45 to 75
• Shoulder, blade, roast, 5 to 6 pounds: 30 to 45