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how long to cook roast pork

For a standard oven-roasted pork loin or leg, a good rule of thumb is about 25–30 minutes per 500 g at 180–190 °C (350–375 °F), but the roast is done when the center reaches about 63–71 °C (145–160 °F), not just when a time has passed.

Key timing guidelines

  • For a typical lean pork roast (loin/leg), plan roughly:
    • 25–30 minutes per 500 g at around 180–190 °C (350–375 °F).
* Some guides suggest 35–45 minutes per 500 g at slightly lower oven temps like 170 °C, so times can vary by recipe and oven.
  • Always rely on internal temperature rather than time alone:
    • Minimum safe internal temperature for whole cuts of pork is about 63 °C (145 °F), followed by a short rest so juices redistribute.
* Many home cooks still take pork a bit higher (up to around 70–71 °C / 158–160 °F) if they prefer it more well done.

Simple step‑by‑step

  1. Preheat the oven to around 180–190 °C (350–375 °F); pat the pork dry and season it well.
  1. If you want crackling, start with a hotter blast (around 220–240 °C / 425–465 °F) for 20–40 minutes to crisp the rind, then reduce the temperature for the remaining time.
  1. Roast using your chosen minutes‑per‑weight guideline, but start checking the internal temperature with a meat thermometer before the full time is up.
  1. Once the thickest part reaches at least 63 °C (145 °F), remove, loosely cover with foil, and rest for 15–20 minutes before carving.

Different cuts, different times

  • Pork loin/leg (lean roast):
    • Approx. 25 minutes per pound (about 25 minutes per 450–500 g) at moderate oven temperatures.
  • Rolled pork loin with crackling:
    • Blast at high heat, then about 30–35 minutes per kilogram at 180 °C / 350 °F until juices run clear and the center is just cooked through.
  • Very slow, pull‑apart style roasts:
    • Some recipes cook pork shoulder or blade at low heat for many hours (e.g., 40 minutes per pound or more) to reach a shreddable, pulled‑pork texture rather than a sliceable roast.

Quick “rule of thumb” recap

  • Use weight as a guide:
    • Around 25–35 minutes per 500 g for most conventional pork roasts, depending on oven temp and recipe.
  • Use temperature to decide doneness:
    • Aim for at least 63 °C (145 °F) in the center for safe, juicy pork, resting before carving; go higher if you like it more well done.

If you tell the cut (loin, shoulder, belly, etc.), weight, and whether you want crackling or pulled‑style, a more tailored time and temperature plan can be laid out.