Pork’s Most Popular Cuts

1 New York ChopLoin Back RibsTenderloinSpareribsPorterhouse ChopLoin Country-Style Ribs; bone-inRibeye ChopNew York RoastLoin Country Style Ribs; bonelessSirloin Chop; bonelessShoulder Steak; bone-inShoulder Country-Style Ribs; bone-inShoulder Roast; bone-inPork s Most Popular CutsSHOULDERLOINFor recipe ideas Louis-Style RibsMethodCutThickness/ WeightAverage RecommendedCooking Time(minutes per lb. OR total minutes)RoastingRoast at 350 F,unless otherwise in a shallow pan, York Roast;bone-in and boneless2 - 5 Ibs. roast = 20 minutes (per lb.)3 - 5 lbs. roast = 15 minutes (per lb.)Tenderloin (Roast at 425 F) - 1 - 27 minutes (total)Loin Back Ribs------1 - 2 hours (total)Spareribs/St.

2 Louis-Style Ribs------1 - 2 hours (total)Broiling4-5 inches from heatORGrillingOver direct, medium heat; turn once halfway through - 1 minutes (total)Porterhouse, New York and Ribeye Chops; thin inch8 - 9 minutes (total)Porterhouse, New York and Ribeye Chops; thick1 inch12 - 16 minutes (total)Shoulder Steak - inch20 minutes (total)Shoulder Country-Style Ribs1 inch12 - 16 minutes (total)Loin Country-Style Ribs; bone-in and boneless1 inch12 - 16 minutes (total)BarbecuingOver indirect medium heat (285 F).New York Roast;bone-in and boneless2 - 5 lbs. roast = 20 minutes (per lb.)3 - 5 lbs.

3 Roast = 15 minutes (per lb.)Shoulder Roast;bone-in3-6 minutes (per lb.)Loin Back Ribs------1 - 2 hours (total)Spareribs------1 - 2 hours (total)Saut ingAdd a little cooking oil to a pan; saut over medium-high heat and turn once halfway through cooking York Chop;thin inch8 minutes (total)Ribeye Chop;thin inch8 minutes (total)BraisingCook, covered, with a liquid at a simmer; turn once halfway through cooking Chop;bone-in and boneless - inch6 - 8 minutes (total)Shoulder Roast;bone-in3-6 - 2 hours (total)Loin Back Ribs------1 - 2 hours (total)Spareribs/St. Louis-Style Ribs------1 - 2 hours (total)Shoulder Steak - inch20 minutes (total)How to Cook pork PERFECTLYThe National pork Board recommends cooking pork chops, roasts and tenderloin to an internal temperature between 145 F (medium rare) and 160 F (medium), followed by a 3-minute rest.

4 2013 National pork Board, Des Moines, IA USA. This message funded by America s pork Producers and the pork