Brisket is glorious. Hotlinks a treasure. If you don’t have dry-rubbed spare ribs on hand, I’ll take pulled pork any day. But the problem with the world of juicy, smoky, delicious barbecued meats is that there are only four great dishes to choose from. Is there anything more to choose from?.
Yeah, there are other dishes out there. Like BBQ lamb or even goat! There are also shredded chicken thighs and sliced pork butt. No, not pulled—and I’m not making this up! Sliced pork is the pig of choice at everyone’s favorite KC BBQ joint, Arthur Bryant’s. And there are loads of reasons you should try it for your next ‘Q.
Pulled pork is a crowd favorite at barbecues and potlucks. When properly smoked, the pork shoulder transforms from a tough cut into tender, pull-apart deliciousness However, nailing the ideal internal temperature is essential Many aim for 175°F to ensure juicy, shreddable meat. But is 175°F high enough for safe and appetizing pulled pork?
As an avid smoker and food science writer I’ve experimented to find the best practices. While guidelines vary 175°F hits the sweet spot for optimal texture and safety. Let’s look at why this temp produces winning pulled pork.
Why 175°F for Pulled Pork?
Low and slow smoking tenderizes pork shoulder through a combination of temperature and time. Collagen melts to gelatin between 160-180°F, transforming tough tissue to succulent meat.
Texture – At 175°F, the pork fibers have broken down enough for easy shredding, yet still retain moisture. Higher temps risk dry, stringy meat.
Safety – 175°F meets safety standards. The USDA and food scientists recommend pork reach at least 145°F, with an ideal target of 160°F. 175°F gives a large safety buffer.
Rendering – Intramuscular fat has fully rendered around 175°F, keeping the meat juicy while adding rich flavor.
Collagen – Connective tissues have converted to tender gelatin, but 175°F is low enough to avoid extracting all the moisture.
Compromise – 175°F balances tenderness and moisture best for pulled pork without overcooking.
While personal preference varies, these factors make 175°F the go-to temperature for most pitmasters seeking classic pulled pork.
Guidelines for Safe Pulled Pork
To understand 175°F, it helps to review USDA guidelines:
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Whole cuts of pork are safe cooked to 145°F with a 3 minute rest.
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Ground pork should reach 160°F minimum due to higher risk.
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Slow cooking meats to higher temperatures increases tenderness.
As a whole muscle cut slowly cooked low and wet, pork shoulder follows the 145°F raw pork rule. But higher temps up to 175°F improve texture without sacrificing too much moisture.
For food safety, key steps include:
- Trimming any visible excess fat, sinew or silver skin
- Seasoning properly with salt and spices
- Maintaining 225-275°F smoking temp
- Cooking to at least 160°F internal temp
- Resting to allow juices to redistribute
Provided you follow good practices, 175°F gives a large safety margin for delicious pulled pork.
Signs Pork Shoulder is Ready at 175°F
Relying just on temperature can lead to over or undercooked pork. Look for these visual cues:
Thermometer slides in easily – Meat has softened enough that you can probe with little resistance.
Meat shreds apart – Fibers pull easily with a fork revealing moist interior.
Juices run clear – Cut or shred a section. Clear juices signal meat is cooked through.
Bones loosen – Give the bone a wiggle test. It should twist out clean when done.
Bark sets – The crust has firmed up and darkened from rub/smoke.
Fat rendered – White fat has mostly melted away leaving glossy moistness.
Paying attention to these signs along with hitting 175°F internal will ensure tender and safe pulled pork.
Should You Cook Pulled Pork Higher Than 175°F?
Cooking beyond 175°F can yield fall-apart tender meat, but risks drying out the pork. Here’s what happens at higher temps:
185-195°F – Meat will be extremely tender but starts losing moisture.
200°F – Collagen has released nearly all gelatin. Pork dries out significantly.
205°F – Traditional brisket temp risks overly dry pulled pork.
212°F – Meat fibers shrink rapidly, forcing out all juices.
While 185°F won’t ruin pulled pork, you sacrifice juiciness. Temps above 200°F often create dry, stringy results. Stick close to 175°F for best texture.
Tips if Pulled Pork Seems Undercooked at 175°F
If the pork seems tough or pink when checked at 175°F, try these fixes:
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Continue cooking to 185°F for softer meat.
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Double check temp in multiple spots to be sure.
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Let rest 30+ minutes to allow carryover cooking.
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Steam briefly over grill/ juices to further tenderize.
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Chop or shred meat instead of pulling to break down more fiber.
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Mix in reserved defatted pan juices to add moisture.
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Adjust seasoning with barbecue sauce/vinegar to mask dryness.
With patience and the right methods, you can still salvage meat that seems underdone at 175°F.
Step-By-Step Guide to Smoking Pork Shoulder to 175°F
For moist, flavorful pulled pork, follow my cooking process:
Prep – Trim excess fat and silver skin. Applyrub liberally. Refrigerate overnight
Preheat – Ignite charcoal or wood. Heat smoker to 225-250°F. Add drip pan.
Smoke – Place seasoned pork on grate over pan. Maintain even temps.
Spritz – Every 45-60 mins, spritz pork with apple juice or broth.
Wrap – At stall around 160°F, double wrap pork in foil to power through.
Cook – Continue smoking wrapped pork to 175°F internal temperature.
Rest – Remove foil and let pork rest 30-60 mins before pulling.
Serve – Pull meat mixing in pan juices. Serve on buns with sides and sauce.
The low and slow process tenderizes the meat while the spritzing and wrapping keeps it most. Resting allows juices to absorb back into the fibers. Follow this method, and 175°F will have you serving incredible pulled pork every time.
FAQs About Pulled Pork Temperature
Let’s answer some common questions on temps for perfect pulled pork:
What if pork stalls below 175°F?
Stalls around 160°F are normal as collagen melts. Be patient. Wrapping in foil helps push through the plateau.
Do you need to rest pulled pork?
Yes, resting for 30+ minutes allows juices to redistribute so meat stays moist.
Can you oversmoke pork at lower temps?
Not likely. The prolonged cooktime helps absorb smoke flavor evenly.
Should you sauce pulled pork while cooking?
No. Sauce can burn and turn bitter if applied too early. Mix it in after pulling.
Do you need to coat pulled pork in sauce?
No, sauce is optional. The flavorful bark and smoke is often enough seasoning.
Alternatives If You Don’t Have a Smoker
Lack of a smoker doesn’t mean you can’t make tasty pulled pork:
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Oven – Cook at 250-275°F on a wire rack over a foil-lined pan until 175°F.
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Crockpot – Keep on low 8+ hours until fork tender. Shred with cooking liquid.
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Pressure cooker – Cook 60-90 mins until pork shreds easily. Finish under broiler.
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Roasting – Brown pork roast on all sides in oven, then slow cook in braising liquid.
While these won’t replicate true smoked flavor, you can still produce delicious shredded pork without a smoker.
Make It a Meal with Classic Sides
Pulled pork isn’t complete without the perfect sides:
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Coleslaw – Crunchy, vinegary slaw balances the rich pork.
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Potato salad – Creamy spuds let the meat shine.
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Baked beans – Sweet, smoky and saucy.
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Mac and cheese – Comforting cheesy noodles pair perfectly.
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Collard greens – Bitter greens offset the meaty decadence.
Don’t be afraid to mix and match different salads, beans, veggies and carbs to find your ideal plate.
Pulled Pork Lets the Flavors Shine
Part of the appeal of pulled pork is that it lets the smoke and seasoning be the star. With the right tempo and temp, the pork shoulder transforms into a perfect canvas.
For the ideal texture of succulent strands with a slight tug, 175°F is your pulled pork sweet spot. Master this temperature along with the right techniques, and you’ll have your family and friends begging for your next barbecue.
Slicing is a BBQ pork time saver
This way of cooking pork butt is tasty and fun, and it can also save you a lot of time when you need to get somewhere quickly. We all know that it takes a long time to smoke a big piece of meat at 250°F (121°C) or even cooler. Those last few degrees or internal doneness, especially, take what seems like forever. By shaving 28°F (16°C) off the back end of the cook, you can literally save yourself hours. Our cook took about 6½ hours total.
Sliced smoked pork shoulder
There are two main differences between sliced and pulled smoked pork shoulder: 1) tying and 2)temperature. Sliced BBQ pork is, in essence, a pork roast that you cook in the smoker. The pork butt has to be deboned before it can be sliced. The raggedy, floppy piece of meat that is left over after deboning is then tied to make a uniform, tightly packed piece of meat. This gets rid of the thin edges that will dry out and overcook while cooking. It also makes the package easier to cut.
As for temperature, we’re going to aim lower than usual. For pulled pork, ThermoWorks recommends a pull-temperature of about 203°F (95°C). At this temperature, most of the collagen in the pork has time to turn into tasty gelatin. This breaks down the meat’s structure and gets rid of any toughness along the way. Pulled pork famously falls apart. However, we will only cook smoke-roasted BBQ pork to 175°F (79°C). It’s still hot enough for some collagen and connective tissues to break down, but not all of them. This will leave some structure in the meat that will make it easy to cut.
(Read our article on pork but in almost half the time for more information on pork butt, including its history and name.) ).