So you want to know the best internal temperature for pulled pork? That’s an important question. And I have the answer.
Making pulled pork is actually pretty easy. You don’t need any fancy smokers or grill to make a great one. I’m going to show you how to make it with the best method and the right temperature in your own kitchen.
Pork shoulder, also known as Boston butt, is one of the most flavorful cuts of pork. When cooked properly, it results in incredibly moist, fork-tender meat that falls off the bone.
However achieving the perfect texture and doneness requires cooking the pork shoulder to the right internal temperature. Undercooking poses safety risks while overcooking leads to dry stringy meat.
So what should the internal temperature of pork shoulder be to get ideal results? Let’s find out
Why Getting the Right Internal Temp Matters
Reaching the correct internal temperature is crucial for pork shoulder for a few key reasons:
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Food Safety – Pork needs to be thoroughly cooked to kill any potential harmful bacteria like salmonella. The USDA recommends cooking pork to a minimum safe temperature of 145°F.
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Texture – The connective tissue in pork shoulder needs prolonged cooking at moderately high heat to break down. This is what leads to succulent, fall-off-the-bone meat.
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Moisture – Cooking to the ideal temperature ensures the pork shoulder doesn’t dry out but remains incredibly juicy and tender.
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Flavor – The fat in the pork shoulder needs time to render at the right temperature to infuse the meat with rich, delicious flavors.
Following proper temperature guidelines guarantees your pork shoulder is safe to eat and turns out perfectly cooked.
The Magic Number – 205°F
The ideal internal temperature for pork shoulder is 205°F.
Cooking the pork shoulder low and slow until it reaches this temperature gives time for the tough connective tissue and fat to melt away. This is what leads to the ultra-tender texture expected from pulled pork and carnitas.
At 205°F, the meat effortlessly pulls apart and shreds without needing much effort. If you pierce it with a fork, it should go through like a hot knife slicing through butter.
The melted fat and collagen coats the pork fibers resulting in rich mouthfeel and delicious flavors in every bite. The meat retains unbelievable moisture so you get succulent pork that isn’t dry or stringy.
The Temperature Range to Target
A temperature range of 195°F to 205°F is recommended for pork shoulder.
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At 195°F, the pork will be perfectly safe to eat and fork-tender.
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Between 200-205°F is ideal for maximum tenderness and flavor.
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Don’t exceed 210°F as the meat can dry out.
Shoot for removing the pork from the heat around 205°F and let it rest. The temperature will coast up another 5-10 degrees during the resting period.
This gives you a foolproof buffer to land squarely in the tender, juicy sweet spot.
Why 205°F and Not Lower?
You may wonder why pork shoulder needs to be cooked to 205°F when the USDA minimum for pork is only 145°F.
Here are a few reasons why the higher temperature is recommended:
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The abundant connective tissue in shoulder cuts requires more prolonged heat exposure to fully dissolve into luscious gelatin.
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More time is needed for the fat to render and baste the meat.
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It allows the tough muscle fibers to completely relax and become fall-apart tender.
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Killing any potential bacteria and parasites thoroughly to guarantee food safety.
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Developing richer roasted flavor notes.
Yes, you can absolutely eat pork shoulder at lower temperatures. But for the ultimate textural perfection and mouthwatering flavors, go low and slow until 205°F.
Should You Cook Pork Shoulder to 200°F?
Cooking the pork shoulder to 200°F instead of 205°F can still yield delicious results. The meat will likely be slightly firmer but still relatively tender.
The best way to tell if it’s done is by using the fork or toothpick test. If the fork slides in smoothly with little resistance, it’s ready.
Keep in mind that carrying over cooking can still push it to 205°F during the resting period. So ensure you remove it at 200°F for more bite.
How Long Does it Take to Reach 205°F?
Pork shoulders are large, fatty cuts that require lengthy cooking times to reach 205°F, usually:
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Oven: About 8-12 hours at 225°F
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Smoker: 1-1.5 hours per pound, so 8-12 hours for a 6-8 lb shoulder
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Slow cooker: On low, about 1-1.5 hours per pound
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Pressure cooker: Around 60-90 minutes total
Use a digital meat thermometer to monitor the temperature every hour after hitting 160°F. This allows you to keep tabs on its progress and prevent over or undercooking.
For food safety, always thaw frozen pork in the fridge before cooking. Room temperature promotes bacterial growth.
Should You Wrap Pork Shoulder in Foil?
Wrapping pork shoulder in foil or parchment paper during cooking can speed up the process. This is sometimes called the “Texas crutch”.
It allows the pork to braise and steam in its own juices, accelerating collagen breakdown. You may get slightly softer bark, but it remains moist and flavorful.
Foil is optional but can cut cooking time by around 30-50%. Just ensure you keep monitoring temperature.
Let it Rest Before Serving
Once the pork shoulder reaches 205°F, let it rest tented with foil for at least 30 minutes before pulling or slicing.
This allows the juices to reabsorb back into the meat fibers. Skipping this step results in dry meat and sad puddles of drained juices.
During this time, you can make sides, prepare buns, or whip up a sauce to complement the succulent pork.
Pork Perfection
Achieving the right internal temperature is the key to incredibly tender, fall-off-the-bone pork shoulder with unbelievable flavor.
For the best results, cook it low and slow to between 195-205°F. This gives you incredibly moist meat that pulls apart with ease.
Use a thermometer and don’t skip the rest. Now go enjoy some amazing shredded pork sandwiches and carnitas tacos!
What Cut of Meat Should You Use for Pulled Pork
You want to get a cut of pork that has enough fat and connective tissue to stay soft in the oven for a long time when you’re making pulled pork. That’s what is going to give you a nice and juicy finished product.
Anyone who doesn’t have a lot of fat on their pork loin shouldn’t be used. If you want to make a pork roast that is cooked at higher temperatures for less time, those cuts of meat are better.
You should be able to find these cuts of pork in grocery stores near you. They work great for making pulled pork.
Boston Butt: This cut of meat is from the shoulder of the pig. You will also hear it being called simply pork butt. It is also called a pork shoulder in some instances. It usually has a fat cap attached to it when you buy it. It got its name from the way this kind of cut was brought from New England many years ago.
The National Pork Board says that the pork shoulder is the top part of the pig’s front leg. It has enough fat to make a great pulled pork when cooked at a lower temperature.
Picnic Shoulder: The picnic shoulder cut goes from the top of the leg to the bottom of the shoulder. It takes a while to break down this piece of meat because the muscle fibers gets a lot of use from moving around. A long, slow cook will be worth the wait.
Now go to the store and get yourself a fatty cut of pork!
My Pulled Pork Adventures
I’ve been making pulled pork for a long time. It all began when I made it for our Boston Burger Company restaurant, where we put it on burgers and our famous mac and cheese. It was so well-liked that we began sending our mac and cheese with pulled pork all over the US.
That recipe is great. For a long time, we cook it in the oven with apple juice in the bottom of the pan and our secret dry rub on it. After that we slap in on a burger and drizzle it with some homemade bbq sauce.
My favorite barbecue sauce is the honey bbq we make at Boston Burger Company.
I wish I kept track of how many pounds of pulled pork I’ve made over the years.
I also make another type of pulled pork at Mortadella Head. This pulled pork recipe has an Italian spin.
I took a trip to Italy a few years ago to find the best porchetta around. While I was there a light bulb went off in my head. When I learned how to make porchetta from the best cook in Italy, I thought about making pulled pork.
Boom…Mortadella Head’s “pulled porchetta” was born.
We did our best to replicate the spice mixture we learned from Vito Bernabei in Marino, Italy. We took our Boston Burger Company method of cooking the pulled pork. We switched out our usual spice rub for the Italian version.
We came up with what lots of people call the best pulled pork recipe they’ve ever tasted.
What Temperature Should I Cook My Pork Butt At
FAQ
Should pulled pork be 190 or 200?
Is pork done at 145 or 160?
Is pork shoulder done at 170 degrees?
What should the internal heat of pork shoulder be?
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Cut
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Minimum internal temperature
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pork shoulder
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145°F (63°C)
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ham
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145°F (63°C)
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ground pork
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160°F (71°C)
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organ meats
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160°F (71°C)
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What temperature should pork shoulder be cooked at?
The ideal temperature for cooking pork shoulder is 205°F. At this temperature, the connective tissue breaks down completely, resulting in a juicy, succulent, and flavorful final product. Cooking pork shoulder to a lower temperature, such as 145°F, is not sufficient for breaking down the connective tissue.
What temperature should pork be cooked at?
Ground pork must be cooked to a minimum temperature of **165°F** . Remember that when cooking pork, allow it to rest for **3-5 minutes** after removing it from the heat.
What is the best internal temperature for pulled pork?
The best internal temperature for pulled pork is 205°F. At this temperature, the meat is juicy, succulent, and will shred with minimal effort. It’s important to note that the connective tissues in pork shoulder will still be intact at lower temperatures.
What temperature should a Pork Chop be cooked at?
Here are the internal temps to go by when making any pork dish (except ground). The recommendations are the same whether you’re making chops or a roast. Please note these temps are in Fahrenheit. The recommends a minimum temp of 145°F, with a 3-minute rest time, to avoid potential foodborne illnesses and health risks.