Pork Temperature (2024)

FAQs

Pork Temperature? ›

Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

Because of this, the USDA suggests cooking it to an internal temperature of 145 degrees Fahrenheit. This is the same temperature for every variation of pork you might choose from pork tenderloin to shoulder.

The USDA now recommends cooking pork chops, steaks, ham, and roasts to at least 145°F (63°C), which allows the meat to maintain its moisture and flavor without drying it out (7). Organ meats, ground pork, and mixtures made using ground pork, such as sausage, should still be cooked to at least 160°F (71°C) (7).

Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time.

Can you eat pork at 135 degrees? Consuming pork that is cooked to an internal temperature of 135°F (57°C) significantly increases the risk of getting a foodborne illness. All cuts of pork are recommended to be cooked to at least 145°F (63°C).

Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

The U.S. Department of Agriculture (USDA) instructs us to cook meat to a safe internal temperature: namely, 165 degrees for poultry and 145 for beef and pork.

Be mindful of what kind of loin you're using because your pull times will vary depending on the amount of fat on the loin. Aidells suggests pulling leaner meats off the heat at 135 to 140°F and letting the residual heat carry the internal temp to 145 to 150°F.

The USDA-recommended safe serving temperature for pork ribs is 145 degrees Fahrenheit. But (again) our grilling experts recommend you aim for a hotter temperature to make sure you melt down all the connective tissue into sweet, meaty goodness.

With a Thermometer

The USDA, as of 2020, recommends that pork becomes safe to eat when it reaches an internal temperate of 145°F and, importantly, rests for three minutes before eating.

Will pork pull at 175? ›

Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read thermometer, reaches 165 degrees F for slicing or 175 degrees F for pulling. If you wish to use the meat later, wrap the butt in double foil to retain the juices and refrigerate or freeze.

Pull the pork from the smoker when it reaches an internal temperature of 160 degrees Fahrenheit and the fat begins to split on top of the pork.

Cook beef, pork, veal, and lamb roasts, steaks, and chops to at least 145° F (63° C), with a 3 minute rest time. Cook ground beef, veal, lamb, and pork to at least 160° F (71° C). Cook ground poultry to 165° F (74° C). Cook all poultry to minimal safe internal temperature of 165° F (74° C).

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source.

The short answer to this common question is yes! Due to the ingredients and natural preservatives found in many pork products, it's entirely possible that your meat may still be slightly pink even when it's fully cooked. In fact, pork can even be enjoyed medium-rare.

The National Pork Board follows the guidance of the U.S. Department of Agriculture. The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.

Hot and Fast Pulled Pork on the Grill

Place directly on the grill and keep it there until internal temp of meat reaches the 160 degree range. This will take a few hours. The best way to measure the temps is to use a digital meat thermometer, such as the Smoke X from Thermoworks.

USDA's Food Safety and Inspection Service has determined it is just as safe to cook cuts of pork to 145 degrees with a three-minute rest time as it is to cook them to 160 degrees with no rest time.