How Long to Cook a Bone-In Pork Roast (by Pound)

Bone-in pork roast dishes are often reserved for special occasions and formal dinners, but this cut of meat doesn't take hours to prepare. Depending on the size of your pork roast, it serves many and may even yield leftovers.

Common bone-in cuts of pork include the shoulder, loin, leg and rib roast. A bone-in ham, on the other hand, is a cured pork leg; those you find for sale in your supermarket meat case are usually fully cooked. Bone-in pork roasts cook more quickly than boneless roasts because the bone helps conduct heat to the center of the meat.

As for how long to cook a bone-in pork roast per pound, roasts that range from 2 to 5 pounds require a cooking time of about 20 minutes per pound at a temperature of 350 degrees Fahrenheit, according to FoodSafety.gov.

When you're cooking a bone-in pork roast, follow these simple instructions for a tender, juicy result:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Pat the pork roast dry with paper towels and season the roast as desired. Surround the roast with root vegetables tossed in herbs and olive oil; the vegetables will roast along with the meat.
3. Place the roast in the oven and cook it until a meat thermometer registers 145 degrees Fahrenheit, per the USDA. Insert the thermometer in the thickest part of the meat, and avoid touching the bone.
4. Remove the roast from the oven and cover it with a tent of aluminum foil. Let it stand for 10 to 15 minutes. The internal temperature will rise to 160 degrees Fahrenheit as a result of residual cooking.
5. Allow the roast to rest for 3 minutes, then slice and serve.

You should cook the roast until the internal temperature reaches a minimum of 145 F, but you can cook it to 160 F depending on how you like the meat cooked. At 145 F, the roast is medium-rare, and it's well done at 160 F, according to the National Pork Board.

Flavor it simply with a little olive oil and a sprinkle of salt and pepper, or use a punchy spice rub. Some cooks like to stud the surface of the meat with slices of garlic. Another classic presentation for ham is to score the surface in a diamond pattern and stud each diamond with a whole clove.

Once it's done cooking, always let the meat rest for at least 3 minutes before you slice it. This allows the juices to properly settle into the meat for the most tender, juicy result.