How long do you grill pork

pork tenderloinWhen 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

Approximate Grilling Times for Pork

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