SHOULDER

Porks Most Popular Cuts

Shoulder Steak; Shoulder Roast; Shoulder

bone-in bone-in Country-Style Ribs;
bone-in

New York Chop Porterhouse Chop Ribeye Chop Sirloin Chop;

boneless
LOIN

Loin Back Ribs Loin Country-Style Ribs; Loin Country Style Ribs;
bone-in boneless

New York Roast Tenderloin

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SIDE

Spareribs St. Louis-Style Ribs

How to Cook Pork PERFECTLY
Average Recommended
Thickness/
Method Cut Cooking Time
Weight
(minutes per lb. OR total minutes)
New York Roast; 2 Ibs. roast = 20 minutes (per lb.)
2 - 5 lbs.
bone-in and boneless 3 - 5 lbs. roast = 15 minutes (per lb.)
Roasting
Roast at 350F, Tenderloin (Roast at 425F) - 1 lbs. 20 - 27 minutes (total)
unless otherwise noted.
Roast in a shallow pan, Loin Back Ribs ------ 1 - 2 hours (total)
uncovered.

Spareribs/St. Louis-Style Ribs ------ 1 - 2 hours (total)

Tenderloin - 1 lbs. 20 minutes (total)

Porterhouse, New York and Ribeye Chops;

Broiling inch 8 - 9 minutes (total)
thin
4-5 inches from heat
Porterhouse, New York and Ribeye Chops;
OR 1 inch 12 - 16 minutes (total)
thick

Grilling Shoulder Steak - inch 20 minutes (total)

Over direct, medium
heat; turn once halfway
through grilling. Shoulder Country-Style Ribs 1 inch 12 - 16 minutes (total)

Loin Country-Style Ribs;

1 inch 12 - 16 minutes (total)
bone-in and boneless

New York Roast; 2 lbs. roast = 20 minutes (per lb.)

2 - 5 lbs.
bone-in and boneless 3 - 5 lbs. roast = 15 minutes (per lb.)

Shoulder Roast;
Barbecuing 3-6 lbs. 45 minutes (per lb.)
bone-in
Over indirect medium
heat (285F). Loin Back Ribs ------ 1 - 2 hours (total)

Spareribs ------ 1 - 2 hours (total)

Sauting New York Chop;

Add a little cooking oil to a inch 8 minutes (total)
thin
pan; saut over medium-high
heat and turn once halfway Ribeye Chop;
inch 8 minutes (total)
through cooking time. thin

Sirloin Chop;
- inch 6 - 8 minutes (total)
bone-in and boneless

Shoulder Roast;
3-6 lbs. 2 - 2 hours (total)
bone-in
Braising
Cook, covered, with a liquid at
Loin Back Ribs ------ 1 - 2 hours (total)
a simmer; turn once halfway
through cooking time.
Spareribs/
------ 1 - 2 hours (total)
St. Louis-Style Ribs

Shoulder Steak - inch 20 minutes (total)

The National Pork Board recommends cooking pork chops, roasts and
tenderloin to an internal temperature between 145F (medium rare)
and 160F (medium), followed by a 3-minute rest.
2013 National Pork Board, Des Moines, IA USA.
0413

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