The Ultimate Guide to Pork Cooking Times Per Kg: How to Get It Juicier Every Time

Cooking pork can sometimes feel like a high-stakes balancing act. Cook it too little, and you worry about safety; cook it too much, and it turns dry and tough. The secret to succulent, flavorful pork every single time comes down to one golden rule: calculate your cooking time precisely by weight (per kg) and use a meat thermometer.

Whether you are roasting a Sunday loin, slow-cooking a shoulder for pulled pork, or searing a tenderloin, here is everything you need to know to master pork cooking times.

🥩 The Golden Rule: Pork Cooking Times Per Kg

For most standard oven-roasting cuts (like loin, leg, or shoulder), the general rule of thumb at an oven temperature of 180°C (or 160°C for fan-assisted) is:

Standard Rule: Allow 40 minutes per kg, plus an extra 35 to 40 minutes total cooking time.

To make things super easy, here is a quick-reference table for oven-roasted pork joints (assuming an oven temperature of 180°C):