This study was carried out to investigate the effect of market weight on the sensory attributes of Koreannative black pork. The M. longissimus from Korean native black pigs (KNP) with market weight of 56 kgand 70 kg were utilized as experimental materials. The intramuscular fat content, a* (redness) and b*(yellowness) values were higher in KNP with market weight of 70 kg than in KNP with market weightof 56 kg (p<0.05). In TPA, hardness, adhesiveness, guminess and chewiness were lower in KNP with marketweight of 70 kg than in KNP with market weight of 56 kg (p<0.05). The marbling score, meat color andoverall liking among sensory evaluation of raw pork and taste, texture and overall liking among sensoryevaluation of cooked pork were higher in KNP with market weight of 70 kg than in KNP with marketweight of 56 kg (p<0.05). Therefore, higher market weight of KNP increased the sensory attributes of pork.