When it comes to grilling pork, if you want a dried out... chewy-as-leather... so-far-beyond safe that overkill doesn't even begin to describe it piece of meat, then follow the FDA's miles-beyond-safe guideline of cooking your pork to an internal temperature of 170° F.
On the other hand, if you want tender, succulent, safe-to-eat pork, then do what professional chefs do – grill your pork until it's just a little bit pink in the center: at least150° F and no more than 160° F.
Of course, whether you choose ultra-ubër, FDA safe... or tasty, juicy, world-class restaurant safe is entirely up to you.
If you do decide to take the advice of the pros (I have been for years and will never go back), here are approximate grilling times for various cuts of pork...
Keep in mind though, they're just that – approximate. They'll get you in the ballpark of 150° F to 160° F but you should always check your pork with a thermometer to ensure you've reached your desire internal temperature.
| Cut of Pork | Thickness/Weight | Approximate Grilling Time |
|---|---|---|
| Chop, boneless or bone-in |
1/2 inch thick | 5 - 7 minutes over direct high heat |
| 3/4 inch thick | 6 - 8 minutes over direct high heat | |
| 1 inch thick | 8 - 10 minutes over direct medium heat | |
| 1 1/4 - 1 1/2 inches thick | 10 - 12 minutes: sear for 6 minutes over high heat, then grill 4 - 6 minutes over medium high heat | |
| Tenderloin | 1 lb | 15 - 20 minutes over direct medium heat |
| Loin roast, boneless | 2 - 3 lbs | 40 - 50 minutes over indirect medium heat |
| Loin roast, bone-in | 3 - 5 lbs | 1 1/4 - 1 3/4 hours over indirect medium heat |
| Shoulder (Boston Butt), boneless | 5 - 6 lbs | 5 -7 hours over indirect low heat |
| Pattie (ground) | 1/2 inch thick | 8 - 10 minutes over direct medium heat |
| Ham, steak | 1/2 inch thick | 8 - 11 minutes over direct medium heat |
| Ham, bone-in, smoked or pre-cooked | 8-10 lbs | 1 1/4 - 2 hours over indirect low heat until internal temp. reaches 135°F |
| Ham, boneless, smoked or pre-cooked | 3-5 lbs | 1 1/4 - 1 1/2 hours (15-18 minutes per pound) over indirect low heat until internal temp. reached 135°F |
| Ribs, baby back | 1 1/2 - 2 lbs | 3 - 4 hours over indirect low heat |
| Ribs, spareribs | 2 1/2 - 3 1/2 lbs | 3 - 4 hours over indirect low heat |
| Ribs, country-style, boneless | 1 1/2 - 2 lbs | 12 - 15 minutes over direct medium heat |
| Ribs, country-style, bone-in | 3 - 4 lbs | 1 1/2 - 2 hours over indirect medium heat |
| Bratwurst, fresh | 20 - 25 minutes over direct medium heat | |
| Bratwurst, pre-cooked | 10 - 12 minutes over direct medium heat |