Great question! Not all pork is created equal. A pork chop is different from a pork shoulder.
For chops and loins (the lean cuts), stick to 145°F. Pull them off the heat, tent them with foil, and wait.
I like to temp them at 140°F to 142°F. Carryover cooking (heat lingering inside the meat) will push it up to 145°F while it rests.
This way, you hit the target without overshooting. You’re a sniper, not a bazooka operator.
Now, let’s talk about the tough guys: pork shoulder and pork butt.
These cuts have a lot of connective tissue. They laugh at 145°F.
They need low and slow love. You want these babies at 195°F to 205°F.
That’s right. You’re cooking a shoulder until it nearly falls apart. This is pulled pork territory.
At that high temp, the collagen melts into gelatin. The meat becomes so tender you can shred it with a stern look.
Don’t worry about pink in a shoulder. It’s usually dark anyway. Focus on feel: it should jiggle like you’re shaking a bowl of Jell-O.
But Wait—What About Ground Pork?
Oh, right. Good catch. Ground pork is trickier because the bacteria get mixed all through it.
The rule here is 160°F. No wiggle room. No pink allowed.
Cook Pork Temperature Chart
Think burgers, meatballs, or breakfast sausage. Cook ‘em through, but don’t incinerate them.
Use a thermometer! Don’t rely on “looks done.” Your eyes aren’t a meat-grade crystal ball.
Seriously, buy an instant-read thermometer. They cost fifteen bucks on Amazon. They will save your dinners.
I have three. One for the grill, one for the oven, and one that lives in my pocket because I’m weird like that.
