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.
Boston butt, also known as pork shoulder is a tough, fatty cut that requires low and slow cooking to reach tender, pull-apart perfection. But what exactly is the ideal internal temperature for shreddable juicy pulled pork? While the USDA provides a baseline food safety recommendation, barbecue experts agree that going above and beyond is the key to melt-in-your-mouth texture. Read on for a complete guide to identifying when your pork butt is done.
USDA Minimum Internal Temperature
The USDA states that pork should reach a bare minimum internal temperature of 145°F (63°C) to be considered safe to eat At this exact temperature, potential pathogens are destroyed and the pork is technically fully cooked However, meeting this instantaneous temperature alone doesn’t guarantee the most appetizing results.
Why Higher Temps Are Needed
While hitting 145°F annihilates bacteria, it doesn’t properly tenderize tougher cuts like Boston butt that are laden with fat and collagen. At 145°F, the meat would remain unpleasantly tough and resistant to pulling or shredding. For succulent pulled pork, the internal temperature needs to climb higher to adequately break down connective tissues.
Collagen Conversion Process
Collagen, the dominant protein in connective tissue, begins dissolving around 160°F (71°C) as heat transforms it into moisture-rich gelatin But the process truly culminates between 195-205°F (91-96°C) At these hotter temperatures, the collagen converts to gelatin more rapidly, delivering supremely tender pork that pulls apart easily.
Ideal Internal Temp Range
Barbecue experts agree that pork shoulder roast should reach 195-205°F (91-96°C) internally for the best pulled pork texture. At this stage, the meat shreds smoothly without resistance, juicy and succulent. Aim to hold this temperature range for at least an hour as the last phase of cooking.
How to Tell It’s Done
In addition to temperature, visual cues signal when pork butt is ready:
- Bone slides out clean
- Meat shreds without resistance
- Fat has fully rendered into liquid
Use forks, tongs, or your fingers to test tenderness periodically once 195°F is reached. When ready, the meat should pull apart easily.
Step-by-Step Guide
Follow these steps for foolproof pork butt every time:
- Apply rub and cook until internal temp reaches 165°F.
- Wrap in foil and continue cooking until 195-205°F.
- Hold at this temp for 1 hour, checking tenderness.
- Remove bone and shred meat using two forks.
Safely Holding Temperature
It’s safe to hold properly cooked pork shoulder at the optimal shredding temp for an extended period. As long as the internal temperature remains between 140-205°F, foodborne illness risks are minimized. Keep the shredded meat warm in a slow cooker or oven on low until ready to serve.
Resting Time
Unlike lean roasts, bone-in pork shoulder doesn’t benefit much from resting time after achieving the target internal temp. The meat can be shredded and served immediately. The fat and collagen keep it moist without a resting period.
Serving Suggestions
Pile the expertly shredded pork onto soft buns for classic pulled pork sandwiches. Or try these tasty options:
- Tacos with salsa and lime
- Quesadillas with cheese
- Nachos loaded with toppings
- Baked potatoes with BBQ sauce
- Omelets or breakfast burritos
Get creative with the versatile pulled pork in all kinds of recipes!
Storage Tips
- Refrigerate for 3-4 days
- Freeze for 4-6 months
Store shredded pork butt in an airtight container. Reheat gently before serving.
Common Pork Butt Mistakes
Avoid these pitfalls for optimal results:
- Undercooking below 195°F
- Neglecting to wrap at stall phase
- Shredding before collagen breakdown
- Rushing rising internal temp at end
- Failing to rest before slicing (bone-in only)
Mastering the art of pulled pork requires patience. Low and slow cooking for hours is essential. But the tantalizing, fall-apart texture is well worth the wait!
Signs of Undercooked Pork
If the pork butt seems undercooked and resists shredding at 195°F, extend the cooking time. Signs it needs more time include:
- Meat seems tough and chewy
- Fat has not fully rendered
- Bone does not slide out clean
- Juices run pink when pierced
Monitor the internal temp and periodically test tenderness until the pork butt meets the criteria for perfect doneness.
Is It Safe to Eat Undercooked Pork?
No, it is unsafe to eat pork that has not reached the proper internal temperature. Pork runs a higher risk of transmitting harmful bacteria compared to other meats. Consuming undercooked pork can lead to foodborne illness. Always cook pork butt and other pork cuts to the recommended safe final temperatures.
When dealing with a large, fatty cut like Boston butt, low heat and patience are required. But your diligence will be rewarded with incredible, melty pulled pork. Just be sure to let the temperature rise sufficiently to fully convert that collagen into succulent, fork-tender deliciousness.
How to Prepare Your Pulled Pork
Prepping your meat is really important when making a good pulled pork. Take your time at the start and do these things. They will help you the most.
These instructions are based on how I make pulled pork at Mortadella Head. And they will be the same for you if you make it at home.
Take your meat out of the fridge and bring it to room temperature. You don’t want to start cooking a cold piece of meat. Put it in the oven right away after taking it out of the fridge. It will take longer to get to the right temperature.
Now get some paper towels and pat your meat dry. At this point I take a little bit of olive oil and massage the pork. I’ve tried many things and I think the olive oil gives the pork a nice flavor and a little crust on the outside.
Now get your dry rub and completely cover the pork. Work it into the meat until you have a nice coating all the way around.
Place the rubbed pork into a roasting pan fat side down.
Add some chicken stock and white wine to the bottom of the pan. You want the liquid to be about an inch high as a basic rule of thumb. This liquid at the low cooking temperature will add to the flavor and moisture level of the pork.
Cooking pulled pork on a gas grill or in a smoker is great. You’ll get the smoke flavor that some people love. If you know what you’re doing you’ll get juicy meat. But if you don’t know what you’re doing it’s easy to mess up.
It also takes a lot of babysitting. Who wants to stand by the grill all with a spray bottle the entire time? I’m busy. I have other things to cook.
In my opinion, the oven method will give you beautiful, flavorful meat without all of the hassle.
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?
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