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The following storage and cooking suggestions are taken from the USDA web
site on pork.
Click here for more detailed information
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Home Storage of Fresh Pork |
| Product |
Refrigerator
40 °F |
Freezer
0 °F |
| Fresh pork roast, steaks,
chops or ribs |
3 - 5 days |
4 - 6 months |
| Fresh pork liver or
variety meats |
1 - 2 days |
3 - 4 months |
| Home cooked pork; soups,
stews or casseroles |
3 - 4 days |
2 - 3 months |
| Store-cooked convenience
meals |
1 - 2 days |
2 - 3 months |
| TV dinners, frozen casseroles |
Keep frozen before cooking |
3 - 4 months |
| Canned pork products
in pantry |
2 - 5 years in pantry; 3 - 4 days
after opening |
After opening, 2 - 3 months |
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Fresh Pork: Safe Cooking Chart |
| Cut |
Thickness or Weight |
Cooking Time |
| ROASTING:
Set oven at 350 °F. Roast in a shallow pan, uncovered. Internal
temperature: 160°. |
| Loin Roast, Bone-in
or Boneless |
2 to 5 pounds |
20-30 minutes per pound |
| Crown Roast |
4 to 6 pounds |
20-30 minutes per pound |
| Leg, (Fresh Ham) Whole,
Bone-in |
12 to 16 pounds |
22-26 minutes per pound |
| Leg, (Fresh Ham) Half,
Bone-in |
5 to 8 pounds |
35-40 minutes per pound |
| Boston Butt |
3 to 6 pounds |
45 minutes per pound |
| Tenderloin (Roast at
425-450 °F) |
½ to 1½
pounds |
20 to 30 minutes
total |
| Ribs (Back, Country-style
or Spareribs) |
2 to 4 pounds |
1½ to 2 hours
(or until fork tender) |
| BROILING
4 inches from heat or GRILLING |
| Loin Chops, Bone-in
or Boneless |
¾-inch or
1½ inches |
6-8 minutes or 12-16
minutes |
| Tenderloin |
½ to 1½
pounds |
15 to 25 minutes |
| Ribs (indirect heat),
all types |
2 to 4 pounds |
1½ to 2 hours |
| Ground Pork Patties
(direct heat) |
½ inch |
8 to 10 minutes |
| IN
SKILLET ON STOVE |
| Loin Chops or Cutlets |
¼-inch or
¾-inch |
3-4 minutes or 7-8
minutes |
| Tenderloin Medallions |
¼ to ½-inch |
4 to 8 minutes |
| Ground Pork Patties |
½ inch |
8 to 10 minutes |
| BRAISING:
Cover and simmer with a liquid. |
| Chops, Cutlets, Cubes,
Medallions |
¼ to 1-inch |
10 to 25 minutes |
| Boston Butt, Boneless |
3 to 6 pounds |
2 to 2½ hours |
| Ribs, all types |
2 to 4 pounds |
1½ to 2 hours |
| STEWING:
Cover pan; simmer, covered with liquid. |
| Ribs, all types |
2 to 4 pounds |
2 to 2½ hours, or until
tender |
| Cubes |
1-inch |
45 to 60 minutes |
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