Grandma’s pork was cooked to 160°F (71°C) or higher—a gray, leathery safety blanket. This came from the trichinosis scare of the 20th century, a nasty parasite from undercooked pork. But here’s the kicker: that parasite is virtually extinct in modern pork.
Today, the USDA says 145°F (63°C) is perfectly safe, with a three-minute rest. That’s a 15-degree drop, which makes the difference between a rubber boot and a cloud. So, why did we overcook it for so long? Simple: we didn’t know any better.
