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 pork butt, makes for incredibly flavorful roasts, pulled pork, carnitas and more But reaching the right internal temperature is crucial for bringing this tough cut to tender, succulent perfection Undercooked and it will be dry and chewy. Overcooked and it will be stringy and tasteless. So what is the ideal temperature for pork shoulder doneness? Let’s find out.
In this comprehensive guide you’ll learn
- The temperature range for tender, juicy pork shoulder
- Why pork shoulder requires a higher temperature
- How to accurately measure doneness
- Methods and times for slow cooking pork shoulder
- Signs your pork is thoroughly cooked
- Common mistakes to avoid
- Serving ideas for flawlessly cooked pork
Follow these tips and you’ll go from tough to tender, dry to juicy pork shoulder every time Let’s get cooking!
The Ideal Final Internal Temperature
The target internal temperature for pork shoulder is 195°F to 205°F. This allows the collagen in the meat to sufficiently break down, resulting in a tender, pull-apart texture.
Temperatures below 195°F will leave the pork undercooked, dry and chewy. Temperatures above 205°F will cause the meat to become stringy and dry.
As the pork cooks, expect the temperature to plateau between 165°F and 170°F for a few hours. This stall is normal as the collagen gelatinizes. Stay patient for maximum tenderness!
Why Pork Shoulder Requires a Higher Temperature
Pork shoulder contains a high ratio of fat and connective tissues. Cooking to a higher temperature gently melts the fat and dissolves the collagen into gelatin, leading to moist, fork-tender meat.
Other cuts like chops and tenderloin have less connective tissue so can be cooked to a lower 145°F for safety. But for shoulder, 195° to 205°F is essential for palatable results.
Accurately Measuring Internal Temperature
A quality digital meat thermometer is the only reliable way to determine if your pork shoulder is thoroughly cooked.
Test temperature in a few spots to account for uneven cooking. Look for 195° to 205°F throughout.
Visual cues like color are not accurate indicators of safety and doneness. Always rely on a thermometer for pork.
Methods and Times for Slow Cooking
Tough cuts like shoulder benefit from slow, moist cooking methods to achieve a tender texture:
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Oven: 225°F for 8-10 hours
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Slow cooker: Low for 8-12 hours
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Smoker: 225°F for up to 12 hours
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Sous vide: 185°F for 24 hours
Cooking time varies based on size. Plan for 1-2 hours per pound. Monitor temperature rather than time.
Signs Pork Shoulder is Properly Cooked
In addition to the thermometer reading 195° to 205°F, look for these cues:
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Meat has pulled back from the bone (if bone-in)
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Exterior looks crusty and dark brown
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A fork slides in smoothly with little resistance
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Meat shreds easily into strands when poked
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Juices run cleanly without traces of pink
Common Pork Shoulder Mistakes
Avoid these errors for foolproof results:
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Not cooking to a high enough temperature.
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Relying on cook times rather than internal temp.
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Letting temperature exceed 205°F.
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Skipping the resting period after cooking.
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Neglecting to slice across the grain after shredding.
Serving Suggestions
Once cooked to tender perfection, serve your pork shoulder:
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Shredded on sandwiches or tacos
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Chopped in fried rice or pasta dishes
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In salads, soups, or stews
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As the star of the show with just a sauce or sides
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In tamales, empanadas, pot pies and more
With the right internal temperature, you’ll enjoy the full flavor and luscious texture of pork shoulder at its absolute best. Trust in the thermometer and create mouthwatering masterpieces. Happy cooking!
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.
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!
What Temperature Should I Cook My Pork Butt At
FAQ
Should I pull pork at 195 or 203?
What internal temp is pork shoulder done?
Can I eat pork shoulder 180?
Is pork shoulder done at 165?
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 temperature should a pork shoulder be smoked at?
Keep the smoker temperature around 250-275 F degrees while smoking during these first several hours. Smoke for approximately 4 hours, spritzing with the spray bottle every hour. Check the internal temperature of the pork shoulder using a meat thermometer. By this time, the pork should be at LEAST 145 F degrees.
Is pork shoulder easy to cook?
Pork shoulder is super versatile, forgiving, and quite easy to cook. These are the essential things to know to get it right every time. Don’t worry about messing up pork shoulder. Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat.