Updated 30 September 2026
Roast pork cooking time depends on the cut far more than on the weight alone. A lean loin roasts relatively quickly, a shoulder wants long, gentle heat, and belly is somewhere in between, with the crackling as the prize. This guide gives roast pork cooking times per kg for each joint, with oven temperatures, crackling tips and how to tell when it is done.
Quick answer: for a pork loin, roast at 220°C (200°C fan) for 20–30 minutes to start the crackling, then at 180°C (160°C fan) for 35 minutes per kg. Shoulder: 30 minutes hot, then about 1 hour per kg at 160°C (140°C fan). Belly: 30 minutes hot, then 1 hour 30 minutes to 2 hours at 160°C (140°C fan). Pork must be cooked through: steaming hot, no pink, juices clear.
Roast pork cooking times per kg
| Joint | Start (crackling blast) | Then | Approximate time |
|---|---|---|---|
| Pork loin, boneless | 20–30 minutes at 220°C (200°C fan) | 35 minutes per kg at 180°C (160°C fan) | 1kg: about 1 hour. 3kg: about 2 hours 15 minutes |
| Pork shoulder, boneless (roast) | 30 minutes at 220°C (200°C fan) | about 1 hour per kg at 160°C (140°C fan) | 1.5kg: about 2 hours |
| Pork shoulder (pulled pork) | none | 5–6 hours covered at 150°C (130°C fan) | until it pulls apart |
| Belly pork joint | 30 minutes at 220°C (200°C fan) | 1 hour 30 minutes to 2 hours at 160°C (140°C fan) | 1kg: about 2–2.5 hours |
These are guide times for joints at room temperature. Ovens vary, and a rolled or stuffed joint takes longer than a flat one, so check the centre before serving.
Is pork cooked? How to check
Pork joints, like rolled and boned joints, should be cooked all the way through. The Food Standards Agency advises cooking pork until it is steaming hot throughout, there is no pink meat in the middle and the juices run clear when you pierce the thickest part. If you use a meat thermometer, the FSA benchmark for making sure meat is safe is 70°C held for 2 minutes. Loin can dry out if it is overcooked well beyond that, so check it towards the end rather than just adding more time.
How to roast a pork loin
- Dry the skin. Unwrap the Pork Loin Joint 1kg (£8.99) and pat the rind completely dry. If you can, leave it uncovered in the fridge overnight.
- Score and salt. If it is not already scored, score the rind with a very sharp knife, through the skin but not into the meat. Rub in plenty of flaky salt.
- Room temperature. Take it out of the fridge an hour before cooking.
- Blast. Roast at 220°C (200°C fan, gas 7) on a trivet of onion and apple for 20–30 minutes until the crackling starts to bubble.
- Roast. Turn the oven down to 180°C (160°C fan, gas 4) and roast for 35 minutes per kg.
- Check and rest. Check that it is cooked through, then rest it uncovered (to keep the crackling crisp) for 15–20 minutes.
For a crowd, the Boneless Pork Loin Joint 3kg (£25.99) takes about 2 hours 15 minutes in total. Read how to cook a pork loin joint for the full method.
Roast pork shoulder
Shoulder has more fat and connective tissue than loin, so it rewards slower cooking. For a sliceable roast, blast it for 30 minutes at 220°C (200°C fan), then roast at 160°C (140°C fan) for about 1 hour per kg. Our Boneless Pork Shoulder 1.5kg (£13.99) takes about 2 hours this way. For pulled pork, cook it covered with a little liquid at 150°C (130°C fan) for 5–6 hours. See how to cook boneless pork shoulder.
Roast belly pork
Belly is the joint for serious crackling. Dry and salt the skin, blast it for 30 minutes at 220°C (200°C fan), then turn it down to 160°C (140°C fan) for 1 hour 30 minutes to 2 hours, until the meat is meltingly tender. If the crackling is not quite there, turn the oven up for the last 10 minutes and watch it closely. Our Belly Pork Joint 1kg (£10.29) serves about four. Full method: pork belly with crackling.
Crackling tips
- Dry skin is the whole secret. Pat it dry and leave it uncovered in the fridge overnight.
- Salt just before roasting.
- Hot start, then lower the heat.
- Don't baste the skin, and don't cover it while resting.
- If the crackling won't crisp, cut it off and put it under a hot grill for a few minutes, watching all the time.
How much roast pork per person?
Allow about 200–250g of boneless raw pork per person, or a little more for belly, which loses more fat as it cooks. A 1kg loin serves four, and a 1.5kg shoulder serves six. For what to serve with it, see our pork cuts guide and browse our pork roasting joints and the full pork range.
Roast pork cooking time FAQs
How long do you cook roast pork per kg?
For loin, 35 minutes per kg at 180°C (160°C fan) after a 20–30 minute blast at 220°C (200°C fan). For shoulder, about 1 hour per kg at 160°C (140°C fan). Belly takes 1 hour 30 minutes to 2 hours at 160°C (140°C fan) after a hot start.
How long does a 1kg pork loin joint take?
About 1 hour in total: 20–30 minutes at 220°C (200°C fan), then around 35 minutes at 180°C (160°C fan). Check that it is cooked through with no pink and clear juices, then rest for 15 minutes.
What temperature should roast pork be cooked at?
Start at 220°C (200°C fan, gas 7) for crackling, then 180°C (160°C fan) for loin or 160°C (140°C fan) for shoulder and belly.
Can roast pork be a little pink?
Pork joints should be cooked until steaming hot throughout, with no pink meat and the juices running clear.
Should roast pork be covered in the oven?
No. Leave it uncovered so the crackling crisps. Only cover it for a slow-cooked pulled pork shoulder.