How long to cook roast pork per pound

Every cut of meat is different, so estimating cooking times can be a tricky business. Of course, you can still follow certain guidelines based on weight and cooking temperature. Our guide will provide details on how long to cook a 2 lb pork roast—and much more.

It takes a 2-pound pork loin roast about 40 to 60 minutes to cook to a safe internal temperature. A whole pork tenderloin, which is slightly leaner, might be done more quickly. The pork is safe to eat when it reaches an internal temp of 145 degrees.

What Is a Pork Roast?

In essence, any cut of pork that’s large enough to maintain a juicy texture when roasted in the oven may be labeled as a “pork roast.” They may be sold boneless or bone-in, depending on which portion of the hog they were cut from.

Pork Loin Roasts

The New York pork roast may also be labeled with its more technical term, the top loin roast. Cut from the top portion of the loin, it’s arguably the leanest pork roast you can buy, unless you opt for the tenderloin (see below).

Pork ribeye roasts, or pork center rib roasts, are lean yet surprisingly juicy. It’s better to leave the fat cap in place when cooking these roasts to impart moisture. When the meat is done, the fat should peel away easily.

The pork sirloin roast also goes by a few different aliases, including loin pork roast and pork loin end roast. These run on the pricier end of the spectrum on account of their tender texture and lean meat.

Pork tenderloin is an extremely lean cut that intersects with the loin primal. It usually weighs between one to two pounds and has a distinctive cylindrical shape. Because there’s not much fat on the meat, it’s easy to overcook, but is excellent when done right.

Pork Crown Roasts

When the butcher trims the ribs on a pork rib roast, it transforms into a rack of pork. Tying two racks together to make a circle forms a pork crown roast. The center of the pork crown roast is usually filled with stuffing.

Pork Shoulder Roasts

You might also see larger cuts labeled “picnic roast” or “pork shoulder roast.” These are the same cut, taken from the lower portion of the hog’s shoulder. The meat has a great deal of fat and connective tissue, and therefore needs to cook low and slow.

Boston butt roasts are also taken from the shoulder primal, but this cut is located higher up, just behind the head. It has a barrel-shaped appearance and more intramuscular fat than the shoulder. This is the preferred cut for authentic slow-cooked pulled pork.

Since the shoulder cuts are typically quite large, we’ll be focusing on the leaner pork roasts for the purposes of this guide.

Should I Buy Boneless or Bone-In?

Bone-in roasts have more pork flavor and are able to retain more moisture when cooking. On the other hand, boneless roasts offer convenience because they cook more quickly and are easier to carve.

Most of the time, you can cook bone-in pork roasts as is. The bones provide the meat with structure. If they’re boneless, it’s best to tie them with kitchen twine to help them maintain their shape as they cook.

Recommended Internal Temperature For Roast Pork

Most pork roasts should cook to an internal temperature of 145 to 150 degrees before the resting period. At this point, the meat may still be a bit pink in the middle, but it should be juicy and flavorful.

If you’re worried about food-borne illnesses, know that it’s now considered safe to eat pork at 145 degrees. In the past, trichinosis was more of a concern, and cooking the meat to 165 degrees was the only way to ensure that these parasites would be destroyed.

These days, however, pig farmers are taking bolder steps to protect the animals from the hazardous conditions that lead to trichinosis infection. That’s why you can cook commercially raised pork to medium rare—that is, 145 degrees—without worrying.

Be aware that if you’ve purchased one of the tougher shoulder cuts, it needs to cook to a higher temperature in order to attain the proper texture. An internal temp of 195 is recommended when making pulled pork.

How Long To Cook a 2 Lb Pork Roast

Because most pork roasts are on the leaner side, it’s preferable to cook them at 350 degrees Fahrenheit. These guidelines assume that this will be the oven or grill temperature. If it’s higher or lower, you’ll need to adjust the time accordingly.

At this temperature, a pork roast should cook at a rate of 25 to 30 minutes per pound. Therefore, a 2-pound roast will need 50 to 60 minutes in order to cook thoroughly.

Pro Tip: The pork tenderloin is especially prone to overcooking due to its extra-lean flesh and smaller size. Try to aim for a per-pound cooking time of about 20 to 25 minutes for this cut.

How Long To Cook a 3 Lb Pork Roast

Using the guidelines we’ve established, a 3-pound pork roast should reach the ideal temperature in 75 to 90 minutes at 350 degrees. Use an instant-read meat thermometer to test the temperature after the first hour so you can be better aware of your progress.

How Long To Cook a 4 Lb Pork Roast

For slightly larger pork roasts, we decrease the estimated cooking time by a small amount. After all, you can always keep cooking it if it’s not quite done yet. It’s better to wait a bit longer than to wind up with a pork roast that’s dry and overcooked.

Expect a 4-pound pork roast to be done in 80 to 95 minutes when the oven is set to 350 degrees. If you’d like to reverse-sear the roast, take it off the heat at 140 degrees and let it rest for half an hour, then put it back in a 475 degree oven for 10 minutes.

How Long To Cook a 5 Lb Pork Roast

When using a 350-degree oven or smoker, 20 to 25 minutes per pound is a decent guideline for a 5-pound roast. That means the meat should be ready to come off the heat after roughly 1-1/2 to 2 hours.

For a slightly softer texture, decrease the oven temperature to 325. Roast the pork for 25 to 30 minutes per pound. This is a good option if you’ve purchased a pork blade roast, since the meat is fattier than the loin and will benefit from the longer cooking time.

The Aftermath

Remember not to neglect the resting period. As the meat rests, the muscle fibers will reabsorb the juices that were forced toward the surface during cooking. This will ensure that your pork roast is superbly moist and tender.

The larger the cut, the longer it should rest. A 1-pound pork tenderloin might only need to rest for 10-15 minutes, but a 3- to 5-pound roast should rest for at least half an hour.

Also, make sure to refrigerate any leftover pork within 2 hours. Leaving meat at room temperature for longer than that is a surefire way to attract bacteria. If it’s hotter than 80 degrees outside, refrigerate leftovers within the hour.

The Bottom Line

Pay close attention to the type of pork roast you have before you start to cook. In general, leaner cuts should cook more quickly, while roasts with a decent amount of fat will need more time to allow the fat to render.

Best of luck, and happy grilling!