Pork roasts generally take approximately 20 minutes per pound when they are roasted at 325 degrees Fahrenheit. Browning the roast on the stove top, and roasting it at 375 F reduces the cooking time to approximately 50 to 65 minutes, no matter its size.
Whether it is a bone-in or boneless loin roast, crown roast or a shoulder roast, the cooking time can be reduced substantially by cooking it in a pressure cooker. A 3 to 4 pound pork roast, along with 2 cups of cooking liquid such as water, broth or wine, cooks in approximately 30 to 40 minutes. Add the roast, cooking liquid and aromatic vegetables such as onions, apples and garlic to the cooker to create a fast, flavorful meal.
To be sure that the pork is fully cooked, insert an instant-read meat thermometer in the meatiest part, away from any bones. Once the thermometer hits 145 F, the pork is safely cooked. After removing the roast from the oven, let it stand for a minimum of three minutes before carving and serving it. Cooking a stuffed pork roast requires extra time. This type of roast should be cooked until the stuffing reaches a minimum temperature of 160 F.