Home Storage of Fresh Pork
Product	Refrigerator 40 °F	Freezer 0 °F
Fresh pork roast, steaks, chops or ribs	3 - 5 days	4 - 6 months
Fresh pork liver or variety meats	1 - 2 days	3 - 4 months
Home cooked pork; soups, stews or casseroles	3 - 4 days	2 - 3 months

Fresh Pork: Safe Cooking Chart
Cut	Thickness or Weight	Cooking Time
ROASTING: Set oven at 350 °F. Roast in a shallow pan, uncovered. Internal temperature: 160°.
Loin Roast, Bone-in or Boneless	2 to 5 pounds	20-30 minutes per pound
Crown Roast	4 to 6 pounds	20-30 minutes per pound
Leg, (Fresh Ham) Whole, Bone-in	12 to 16 pounds	22-26 minutes per pound
Leg, (Fresh Ham) Half, Bone-in	5 to 8 pounds	35-40 minutes per pound
Boston Butt	3 to 6 pounds	45 minutes per pound
Tenderloin (Roast at 425-450 °F)	½ to 1½ pounds	20 to 30 minutes total
Ribs (Back, Country-style or Spareribs)	2 to 4 pounds	1½ to 2 hours (or until fork tender)
BROILING 4 inches from heat or GRILLING
Loin Chops, Bone-in or Boneless	¾-inch or 1½ inches	6-8 minutes or 12-16 minutes
Tenderloin	½ to 1½ pounds	15 to 25 minutes
Ribs (indirect heat), all types	2 to 4 pounds	1½ to 2 hours
Ground Pork Patties (direct heat)	½ inch	8 to 10 minutes
IN SKILLET ON STOVE
Loin Chops or Cutlets	¼-inch or ¾-inch	3-4 minutes or 7-8 minutes
Tenderloin Medallions	¼ to ½-inch	4 to 8 minutes
Ground Pork Patties	½ inch	8 to 10 minutes
BRAISING: Cover and simmer with a liquid.
Chops, Cutlets, Cubes, Medallions	¼ to 1-inch	10 to 25 minutes
Boston Butt, Boneless	3 to 6 pounds	2 to 2½ hours
Ribs, all types	2 to 4 pounds	1½ to 2 hours
STEWING: Cover pan; simmer, covered with liquid.
Ribs, all types	2 to 4 pounds	2 to 2½ hours, or until tender
Cubes	1-inch	45 to 60 minutes