To understand the importance of the temperature of the meat, you have to first understand what happens when you cook pork butt. I’d wait until the internal temperature reads 203☏ or the probe inserts easily. This cut of meat shines when it’s cooked to a high temperature when all the connective tissues dissolve into juicy goodness. If you are worried about overcooking your smoked pork, don’t be. I personally find that the internal temperature at this point will give you chewy, tough pulled pork – keep cooking a few more degrees, and you’ll have sublimely tender and delicious pulled pork. You will find some people recommending taking the smoked pork off the grill at 185☏. Here’s another question you may have: Is Pulled Pork OK at 185☏?
Cooking the large cut of meat past 205☏ takes it to 210☏, and you risk drying it out. Therefore, once you remove the pork from the heat source at the 195☏ mark, the meat will cook, reaching around 200☏. When you take a large piece of meat off the grill, it will continue cooking, up to 5☏. Part of the differences in opinion out there are due to a phenomenon known as carryover cooking. So, you may be wondering: Is 200☏ Good for Pulled Pork?Ģ00° F is another temp for pulled pork that gets thrown around a lot in the bbq world. Cooking a few degrees past 195☏ will usually result in pulled pork that’s more tender and juicy. However, I usually wait until my pork reads 203☏ internal. Every piece of meat cooks differently, and your pork may be done at 195☏. I find 195☏ to be the low end of doneness for this dish – at this point, it’s close. Let’s get started! Is Pulled Pork Done at 195☏?
#Internal temperature of cooked pork how to#
So I will give you an in-depth explanation of the pulled pork temperature and show you how to cook mouth-watering, fall-apart pulled pork each and every time. It is the key to getting your dish just right. It’s one of the easiest things to cook on the smoker if you nail the internal temperature. I have been smoking pulled pork for over a decade, both at home on my Big Green Egg and as a chef. Usually, I find that 203☏ is the sweet spot for me. Doneness for some pork cuts, such as small cuts that are difficult to test with a thermometer or large cuts that cook slowly at low temperatures, is designated as “tender.” Pre-cooked ham can be reheated to 140° F or even enjoyed cold, while fresh ham should be cooked to 145° F.įollowing these pork cooking temperature guidelines will not only result in a safe eating experience but also preserve the quality of your meat for a juicy, tender, delicious meal.I aim for an internal temperature between 195☏ and 204☏ for pulled pork – a thermometer probe or toothpick should slide in and out easily. To check doneness properly, use a digital cooking thermometer.įresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor. Ground pork should always be cooked to 160° F.
The safe internal pork cooking temperature for fresh cuts is 145° F. Pork today is very lean, making it important to not overcook and follow the recommended pork cooking temperature. Finding the correct pork cooking temperature is the final step in plating a perfectly juicy, tender cut of meat.
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