What Temperature is Pork Done?: Everything You Need to Know About the Safe Internal Temperature for Pork
What Temperature Is Pork Done? It’s one of the most common backyard cooking questions, whether you’re grilling chops on a weeknight, smoking a pork butt for the weekend, or roasting a tenderloin indoors. The good news: pork is far easier to cook safely than most people realize. Modern guidelines are clear, simple, and designed to help you get perfectly juicy pork without drying it out.
- The Official Safe Temperature for Pork
- Temperatures for Different Pork Cuts
- Why Resting Pork Matters
- Is Pink Pork Safe?
- Ideal Temperature for Pork Chops
- Ideal Temperature for Pork Tenderloin
- Ideal Temperature for Pork Shoulder (Pork Butt)
- Are Ribs Done at the Same Temperature?
- FAQ
The Official Safe Temperature for Pork
The USDA states that the safe internal temperature for whole cuts of pork—like pork chops, pork loin, and tenderloin—is:
145°F (63°C) with a 3-minute rest.
This guideline applies to all whole-muscle pork cuts and ensures both food safety and juiciness. Anything cooked to 145°F and allowed to rest will be tender, slightly pink inside, and perfectly safe to eat.
Temperatures for Different Pork Cuts
Different pork cuts finish at different temperatures depending on their fat content and desired texture. Use this table as a quick-reference guide:
| Pork Cut | Safe/Internal Temperature | Notes |
|---|---|---|
| Pork Chops | 145°F | Juicy, slightly pink center |
| Pork Tenderloin | 145°F | Best when cooked medium |
| Pork Loin Roast | 145°F | Lean, benefits from a rest period |
| Pork Shoulder / Pork Butt | 195–203°F | For shredding; needs to break down connective tissue |
| Ham (Fully Cooked) | 140°F | Just reheating |
| Ham (Fresh/Uncured) | 145°F | Treat like fresh pork |
| Ground Pork | 160°F | Higher temp needed for food safety |
Why Resting Pork Matters
The rest is just as important as the cooking temperature. When you remove a pork chop or roast from the grill, pellet grill, or oven, the internal temperature continues to rise 3–5 degrees. Resting allows:
- Juices to redistribute
- The pork to finish climbing to a safe temp
- A cleaner slice with less moisture loss
Always rest pork for at least 3 minutes before slicing.
Is Pink Pork Safe?
Yes—pink pork can be safe. Because pork is now raised much differently than decades ago, the USDA updated guidelines to reflect modern food safety. Slightly pink pork at 145°F is completely safe and much juicier than the old “cook it to 160°F” standard.
Exceptions that must NOT be pink:
- Ground pork (160°F)
- Fresh sausage (160°F)
- Pork for shredding (should reach 195–203°F)
Ideal Temperature for Pork Chops
The best temperature for pork chops is 145°F. This keeps them juicy and tender. Overcooking chops is the #1 reason they turn dry.
Use the same temp whether cooking:
- Thin chops
- Thick-cut chops
- Bone-in chops
- Boneless chops
Ideal Temperature for Pork Tenderloin
Pork tenderloin dries out quickly if cooked too long. Pull it at 145°F, let it rest, and slice into medallions. You’ll get a buttery-soft interior with a slight blush of pink.
Ideal Temperature for Pork Shoulder (Pork Butt)
Unlike lean cuts, pork shoulder is full of connective tissue that must be broken down slowly. The safe temperature is 145°F, but that is NOT the temperature you cook it to for pulled pork.
For tender, shreddable pulled pork, cook to:
195–203°F
This allows the collagen and fat to render, resulting in juicy, easy-to-pull meat.
Are Ribs Done at the Same Temperature?
Technically, ribs are “safe” at 145°F—but they are tough and chewy at that temperature. For tender ribs that bend, tear, or bite cleanly, cook to:
195–203°F
Ribs benefit from the same low-and-slow, collagen-melting temperatures as pork butt.
FAQ
Can pork be pink at 145°F?
Yes. Slightly pink pork at 145°F is fully safe to eat after resting.
Is 160°F still required for pork?
No. Only ground pork and sausage must reach 160°F.
What temp should pulled pork reach?
195–203°F for best tenderness.
Do I need to rest pork?
Yes—resting is essential for safety and juiciness.
What temp is pork loin done?
145°F + 3-minute rest.
Conclusion
Knowing what temperature pork is done takes the guesswork out of cooking and ensures every chop, roast, tenderloin, and shoulder is both safe and delicious. Use 145°F as your guide for whole cuts, 160°F for ground pork, and 195–203°F for any cut meant for shredding. With the right temperature and a short rest period, pork becomes one of the easiest and most rewarding meats to master.
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