Pork Roasting Time Calculator
Enter the weight of your pork joint for the cooking time, temperature and resting time.
Use the weight as it goes in the oven, including any stuffing you have added.
Answer
2 hr at 180°C
What to do
- 1Prepare the pork roasting jointTake the meat out of the fridge, season it and get the tin ready.
- 2Preheat the ovenHeat the oven to 220°C.
- 3High heat start at 220°CCook at 220°C for 25 minutes, then turn the oven down to 180°C.
- 4Cook at 180°CCook for 95 minutes.
- 5Check whether it is doneCheck the thickest part reads 75°C or more.
- 6Rest the meatCover loosely with foil and rest for 15 minutes. Resting is part of cooking, not dead time.
- 7Carve8 minutes.
The high-heat start of 220°C is included in the total time above.
How to check it is done
- 30 minutes per 500g plus 30 minutes at 180°C, after 25 minutes at 220°C to start the crackling.
Next step
Food safety
- Pork should be cooked right through, steaming hot, no pink meat and juices running clear. With a thermometer, aim for 70°C for two minutes in the thickest part, or an equivalent such as 75°C for 30 seconds.
- Cooking times are a guide only. Ovens, joints and starting temperatures vary, so always check the food is cooked before serving rather than relying on the clock.
Source: Food Standards Agency, Cooking your food: cooking poultry and pork (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Source: Standard UK roasting guidance (Food Standards Agency doneness advice, common UK joint timings) · Reviewed 2026-09-10 · Guidance version 1.1.0
Reference and detail
Crackling
Dry the skin thoroughly, score it and rub in salt. Start the joint hot for the first 20 to 30 minutes, then drop the temperature for the rest of the time.
Cooked through
Pork should be cooked all the way through with no pink meat and juices running clear. With a thermometer, aim for 70°C for two minutes in the centre, or an equivalent combination such as 75°C for 30 seconds.
Questions and answers
Questions about roasting pork
How do I get crackling that actually cracks?
Dry the skin thoroughly with kitchen paper, score it, and rub in salt. Start the joint in a hot oven for the first 20 to 30 minutes to blister the skin, then drop the temperature for the rest of the cooking time.
How do I know when a pork joint is cooked through?
Pork should be cooked all the way through with no pink meat and clear juices. A food thermometer in the thickest part should read at least 75°C.
Food safety
Poultry must be cooked all the way through. Cut into the thickest part and check it is steaming hot, the juices run clear and there is no pink meat. With a food thermometer, the middle should reach 70°C for two minutes, or an equivalent combination such as 75°C for 30 seconds.
Source: Food Standards Agency, Cooking your food: cooking poultry and pork (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Should I cover pork with foil while it roasts?
Leave the skin uncovered throughout so it stays dry and crisps properly. If the crackling is browning faster than the joint is cooking, shield just the crackling loosely with a small piece of foil rather than covering the whole joint.
How long should pork rest before carving?
Around 15 to 20 minutes under loose foil, but move the crackling off the joint first so it stays crisp rather than softening under the foil.
How much pork do I need per person?
Bone-in joints need more allowance per person than boneless ones, and crackling weight is not meat weight.
Safety guidance reviewed against Food Standards Agency sources on 11 September 2026. How we calculate cooking times and safety guidance.