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.

5) Make sure it's cooked

Pork should never be served rare. If you have a meat thermometer, push the probe into the meat as close as possible to the centre (avoiding any bones) and leave it for 20 seconds before taking the reading, which should be 65-70C.

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.

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.

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.

What is the lowest temp pork is safe to eat? ›

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.

It's common for the internal temperature of a pork shoulder to plateau, or stop climbing for a while, between 165°F and 170°F. Don't worry — this is a completely normal part of the process, and can last as long as a few hours.

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).

Cooking Temperature of Pork

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.

Pork can be cooked well by reaching the internal temperature of 160°F (71°C) with a 3-minute resting time. Alternatively, pork can also be cooked to 170°F (74°C) with no resting time. Well-done cooking doneness is often recommended for customers who are immunocompromised.

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

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.

What Temp Should Pulled Pork Be Cooked To? For that perfect fall-apart tenderness, aim for an internal temperature of 195°F to 205°F. This range is the sweet spot for pulled pork, where the collagen and fats have properly melted, creating moist, flavorful, and easily shreddable meat.

1 This cooks pork to medium as opposed to well-done. A pork loin cooked to 145 F might look a little bit pink in the middle, but that's perfectly all right. In fact, it's great. Some intrepid souls, in search of ever more tenderness and juiciness, might even dare for 135 F to 140 F.