Pork cooking time calculator
Enter the weight of your pork joint for the roasting time, with crackling. Slow-roast times for shoulder and belly are below.
Pork loin and leg cooking times
At 180°C (160°C fan), 350°F, roast pork for 25 minutes per 450 g (1 lb) plus 25 minutes, including a first 25 minutes at 220°C (200°C fan) for the crackling.
| Weight | Cooking time |
|---|---|
| 1 kg (2.2 lb) | 1 h 20 min |
| 1.5 kg (3.3 lb) | 1 h 50 min |
| 2 kg (4.4 lb) | 2 h 15 min |
| 2.5 kg (5.5 lb) | 2 h 45 min |
| 3 kg (6.6 lb) | 3 h 10 min |
Slow-roast pork shoulder and belly
| Weight | Shoulder | Belly |
|---|---|---|
| 1 kg (2.2 lb) | 4 h 30 min | 2 h 30 min |
| 1.5 kg (3.3 lb) | 4 h 30 min | 2 h 30 min |
| 2 kg (4.4 lb) | 4 h 30 min | 2 h 45 min |
| 2.5 kg (5.5 lb) | 4 h 45 min | 3 h |
| 3 kg (6.6 lb) | 5 h | 3 h 15 min |
How to get crackling
For crackling, dry the skin, score it, rub in salt and start at 220°C (200°C fan), 425°F, for the first 25 minutes. For slow-roast cuts, finish with that blast for the last 30 minutes instead. Don’t baste the skin, and if it isn’t crisp when the meat is done, cut it off and put it back under a hot grill for a few minutes.
Pork is cooked at 70°C (160°F) in the middle, when the juices run clear.
Questions
How long to cook a 2 kg pork joint?
About 2 h 15 min at 180°C (160°C fan), after starting it hot for the crackling.
Why didn’t my crackling crackle?
The skin was wet. Dry it well, ideally uncovered in the fridge overnight, score it, rub in plenty of salt and start the joint in a very hot oven.
Times are a guide: ovens and joints vary. Always check meat with a thermometer before serving. FeastFlow’s times come from British Turkey, AHDB and USDA guidance, last checked 9 November 2026.