Pork cooked temperature

Pork is beloved by chefs and home cooks alike for its rich, umami flavor and tender, juicy texture. Whether turned into pan-fried pork chops, slow-roasted barbecue pulled pork, oven-roasted pork tenderloin, or juicy pork burgers, it seems like there’s nothing pork can’t do. It’s no wonder Homer Simpson called pigs a “wonderful, magical animal.”

But for a lot of people, pork is still notoriously difficult to cook properly — it’s frequently dry and fibrous, or overly fatty and chewy. That’s why it’s so important to get the final internal temperature of pork just right. 

We reached out to experienced butcher Steve Sabicer, co-owner of the former Electric City Butcher in Santa Ana, California, to learn more about the correct temperature for pork chops, tenderloin, and more.

What temperature should pork be cooked to?

The U.S. Department of Agriculture recommends cooking pork to at least 145°F to eliminate potential disease-causing parasites and bacteria. Historically, the main concern for pork-related food safety was trichinella spiralis, a parasitic worm that causes trichinosis. But changes to the hogging industry have greatly reduced trichinosis over the last several decades. Recent years have seen just a handful of cases of trichinosis, largely associated with meat from wild game such as bear. Beyond trichinosis, pork may have similar foodborne microorganisms found in other meats, including E. coli, salmonella, and listeria. 

Cooking to a final temperature of 145°F will kill these pathogens, but anything above that temperature could make chops or loins dry and chalky. This is why many chefs cook lean cuts of pork a bit below 145°F. However, that same food-safe temperature is far too low to break down the collagen and connective tissue in roasts, ribs, and shoulders. If you can get the internal temperature just right, you’ll be rewarded with juicy, ultra tender, melt-in-your-mouth pork.

How do you avoid dry pork?

With so many different cuts of pork and just as many cooking methods, Sabicer suggests thinking of pork a lot like you’d think of beef.

“I always recommend cooking pork the same way you would cook similar cuts of beef,” he says. “If you like a medium-rare steak, sear your pork chops to 130°F. If you like stewed beef, cook your pork low and slow until it starts falling apart (around 195°F). Roast a pork loin to 125°F internal temperature and then let it rest on the counter for 15 to 30 minutes before serving. It will slice a rosy, moist medium every time.”

What temperature to cook pork chops and pork tenderloin

Cook leaner cuts, like pork chops, to the same temperature you would beef steaks. That means you should pull chops from the heat source at 125°F for rare, 130°F for medium rare, and 135°F for medium. Allow the residual heat to continue cooking the chops another five degrees or more.

Think of pork tenderloin like the filet mignon of the pig, Sabicer suggests. It is quite tender but also one of the leanest cuts, which means it’s prone to drying out. Sabicer recommends cooking to an internal temperature between 120°F and 125°F to ensure the tenderloin stays juicy and tender, noting that as with chops, the residual heat will continue cooking the tenderloin off the heat. However, if you are concerned about food safety, cook tenderloins and chops between 135°F and 140°F, and allow the carryover heat to gently continue cooking the pork to 145°F. Cooking tenderloin or chops to a higher temperature than 145°F is likely to produce dry, fibrous meat.

What temperature to cook pork shoulder, pork belly, and ribs

Also known as Boston butt, pork shoulder is packed with connective tissue and fat that keep it moist through long, slow cooking. This is what you’d use for braised pork, pulled pork or stew. Aim for an internal temperature around 195°F to 200°F, but cook over a relatively low heat to ensure the collagen has time to break down.

With a large fat cap, pork belly also benefits from slow cooking over relatively low heat. Aim for a final internal temperature of about 200°F to ensure the fat cap renders and the connective tissue breaks down.

Whether cooking pork ribs on a smoker or in a slow-cooker, aim for a final temperature of between 195°F and 203°F. Going above 205°F for shoulder, belly, or ribs may result in overly dry, flavorless pork.

What temperature to cook ground pork

As with ground beef, the USDA recommends cooking ground pork, including sausages, to an internal temperature of 160°F to kill any potentially harmful bacteria. The recommended temperature for ground meat is higher because most harmful bacteria are found on the outside of meat. When pork is ground, the potential pathogens could be spread throughout the meat. Ground pork is generally fatty enough that cooking to 160°F will still create juicy meatballs, burgers, and meatloafs.

How to check if your pork is cooked

Pork will continue carryover cooking as it rests off the heat. Large roasts in particular can increase 10 degrees or more, while ground pork, chops, and tenderloin will climb about five degrees depending on their thickness. Be sure to keep this in mind when cooking pork, and remove from the heat five to 10 degrees below your desired final internal temperature. Rest the pork on the counter for at least five minutes for carryover cooking and to allow the juices to redistribute throughout the meat.

Using a good quality instant-read thermometer to check the internal temperature is an important step in perfecting your next pork dish. For roasts or chops, insert the tip of the probe into the center of the meat, being sure to avoid any bones. Do the same for burgers, meatballs, or meatloafs.

Some cuts of pork can be difficult to temp using a thermometer, especially ribs. You can tell when a rack of ribs is done by picking one end up with sturdy tongs. The rack should bend around 90 degrees without breaking. 

And always, if you have any concerns for food safety, be sure to cook pork to a minimum final resting temperature of 145°F.

Tips for perfectly moist and juicy pork

In addition to working as a butcher and in the hospitality industry, Sabicer also writes a weekly newsletter called Enlightened Omnivore about sustainability and food, with a focus on meat. He recommends starting with a heritage breed pork, if available. “They tend to have a bit more marbling, and are typically raised by folks who are more concerned about quality,” he says.

For anyone new to cooking pork, Sabicer recommends starting with shoulder, as it has enough fat and collagen to prevent it from drying out, even if overcooked. “Plus, most pork shoulder recipes require a single pot with few steps, so it’s relatively bulletproof to prep and easy to monitor when hosting,” he adds.

Tenderloins benefit from a marinade. Sabicer suggests searing a tenderloin on all sides, then transferring to a moderately low temperature oven to gently finish cooking. For grilled or pan-seared pork chops, remove larger chops from the refrigerator up to 30 minutes before cooking to ensure a consistent internal temperature. For thinner chops, he suggests cooking them cold out of the refrigerator to develop a good crust without overcooking the thin interior.