# How long should I cook a pork roast? **URL:** \ **Category:** Cafe Society\ **Created:** [March 14, 2017, 10:11pm UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196 "2017-03-14T22:11:22Z")\ **Posts on this page:** 14\ **Page:** 2
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [March 15, 2017, 3:56pm UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/21 "2017-03-15T15:56:44Z")
I do the low to high cooking with a pork loin. A 5 pounder would probably go 2 1/2 hours at 300F then finish at 450F. A lot of roasts have a certain shape that allows a minutes per pound calculation but larger pork loins tend to be longer without being any thicker so a thermometer is the only way to get it right. Slow cooking is needed for most of the time to keep it tender. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [March 15, 2017, 5:07pm UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/22 "2017-03-15T17:07:16Z")
> [@D\_Odds](#): > > My GE oven isn’t quite as old, and it has the same attachment. Unfortunately I’ve lost the probe. My first probe got fucked up. You can replace it online, cheap. Well worth doing, IMO. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [March 15, 2017, 5:35pm UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/23 "2017-03-15T17:35:45Z")
> [@samclem](#): > > 2 hours at 325 degrees. > > But, next time locate your meat thermometer before starting. Makes life much better. I’d say that for such a finicky piece of meat, a leave-in probe thermometer is vital. Since the meat has almost no fat or connective tissue, that means that it’s unusually sensitive to overcooking (gets dry and tough) and will probably dry up into something godawful if you cook it low and slow, since there’s not much connective tissue to change into gelatin. Personally, I’d go with **pulykamell’s** advice. That’s probably the most sound way to cook a boneless pork loin roast. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [March 15, 2017, 5:57pm UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/24 "2017-03-15T17:57:13Z")
> [@Ukulele\_Ike](#): > > My first probe got fucked up. You can replace it online, cheap. Well worth doing, IMO. I’ve got 2 other probe thermometers and a Thermopen. ---
**Author:** ![Washoe](https://avatars.discourse-cdn.com/v4/letter/w/ecae2f/32.png) [@Washoe](https://boards.straightdope.com/u/Washoe)\ **Post date:** [March 15, 2017, 6:57pm UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/25 "2017-03-15T18:57:43Z")
> [@Johnny\_L.A](#): > > Cover and put into a 225°F oven for about six hours or so. Serve with BBQ sauce on the side. This worked very well, thanks. Perfectly cooked and very juicy. It shredded nicely, which will lend itself well to making pulled pork sandwiches with the leftovers. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 15, 2017, 7:12pm UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/26 "2017-03-15T19:12:33Z")
> [@Washoe](#): > > This worked very well, thanks. Perfectly cooked and very juicy. It shredded nicely, which will lend itself well to making pulled pork sandwiches with the leftovers. I’m happy to have been of help! 🙂 ---
**Author:** ![Washoe](https://avatars.discourse-cdn.com/v4/letter/w/ecae2f/32.png) [@Washoe](https://boards.straightdope.com/u/Washoe)\ **Post date:** [March 18, 2017, 7:21pm UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/27 "2017-03-18T19:21:05Z")
> [@Johnny\_L.A](#): > > Cover and put into a 225°F oven for about six hours or so. Serve with BBQ sauce on the side. I was in a hurry so I just used salt and pepper, but the long and low method worked very, very well. I did it exactly as you suggested, and it was the tenderest pork roast I have ever cooked. It shredded beautifully for pulled pork sandwiches. The texture was completely different than any other pork roast I have ever cooked. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 19, 2017, 12:33am UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/28 "2017-03-19T00:33:20Z")
Try the same with pork shoulder (aka “butt/Boston butt”) next time and be amazed! ---
**Author:** ![sitchensis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sitchensis/32/4892_2.png) [@sitchensis](https://boards.straightdope.com/u/sitchensis)\ **Post date:** [March 20, 2017, 5:26am UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/29 "2017-03-20T05:26:56Z")
I just wanted to add. Tonight I bought a 5 lb pork loin for 1.49 a lb. I trimed the silverskin and cooked it at 500 for 15 minutes and 325 until it hit an internal temp of 138. I foil tented it until it hit 145 and then pulled the foil. At 1.49 a lb, the pork is better than any 8 dollar a lb beef steak, just amazingly tender and juicy. If you haven’t experimented with the new relaxed “rules” on pork temp, try it out. I bet pork loin is going to hit 5 dollars a lb in a few years, as I’ll have a few dinners and great lunch meat for the week for 8 bucks. I seasoned it with salt, italian seasoning, onion powder, garlic and olive oil, but it would be great with anything ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 26, 2017, 9:33pm UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/30 "2017-03-26T21:33:38Z")
Today I’m cooking a [picnic roast](http://www.foodsubs.com/Photos/porkshouldarmpicnic.jpg). First time I’ve cooked a piggy roast with skin on, so I scored the skin before seasoning. I used kosher salt and the pork rub I made. I also put on a little Stubb’s liquid smoke. It’s nearly 7 pounds, and we’d like to eat before bedtime, so I’m cooking it at 235ºF instead of 225º this time. It went in around 0800, so it’s been in there 6½ hours so far. I’ve mixed up some coleslaw, and bought potato buns. ---
**Author:** ![araminty](https://avatars.discourse-cdn.com/v4/letter/a/b5e925/32.png) [@araminty](https://boards.straightdope.com/u/araminty)\ **Post date:** [March 27, 2017, 12:43am UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/31 "2017-03-27T00:43:27Z")
> [@Johnny\_L.A](#): > > Today I’m cooking a [picnic roast](http://www.foodsubs.com/Photos/porkshouldarmpicnic.jpg). First time I’ve cooked a piggy roast with skin on, so I scored the skin before seasoning. I used kosher salt and the pork rub I made. I also put on a little Stubb’s liquid smoke. It’s nearly 7 pounds, and we’d like to eat before bedtime, so I’m cooking it at 235ºF instead of 225º this time. It went in around 0800, so it’s been in there 6½ hours so far. I’ve mixed up some coleslaw, and bought potato buns. Hmm. Your low temp isn’t going to do the skin any favours. If I were you, when you take it out, pull off the skin - try to keep it in one piece. Season MORE (you need lots) and broil it on high until it’s puffed up and golden. Roast pork NEEDS crackling. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 28, 2017, 7:01pm UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/32 "2017-03-28T19:01:08Z")
> [@araminty](#): > > Hmm. Your low temp isn’t going to do the skin any favours. If I were you, when you take it out, pull off the skin - try to keep it in one piece. Season MORE (you need lots) and broil it on high until it’s puffed up and golden. > > Roast pork NEEDS crackling. Oh, I agree crispy pig skin is delicious. But this came out just fine. Not crispy, but tasty. 🙂 ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 28, 2017, 7:02pm UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/33 "2017-03-28T19:02:38Z")
In case anyone is interested, I found the pork rub I use. It’s in an older thread. ½ cup brown sugar 1 tablespoon coarsely ground black pepper 1 tablespoon kosher salt 1½ teaspoons garlic powder 1 teaspoon dry mustard powder ½ teaspoon ground ginger ½ teaspoon onion powder ½ teaspoon red pepper flakes ½ teaspoon cayenne pepper ½ teaspoon ground cumin ½ teaspoon smoked paprika ¼ teaspoon dried thyme leaves ---
**Author:** ![Gary\_T](https://avatars.discourse-cdn.com/v4/letter/g/3ec8ea/32.png) [@Gary\_T](https://boards.straightdope.com/u/Gary_T)\ **Post date:** [March 30, 2017, 9:16pm UTC](https://boards.straightdope.com/t/how-long-should-i-cook-a-pork-roast/782196/35 "2017-03-30T21:16:13Z")
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