Article and recipe courtesy of the National Pork Board, Des Moines, Iowa.
Finding the correct pork cooking temperature is the final step in plating a perfectly juicy, tender cut of meat. Pork today is very lean, making it important to not overcook and follow the recommended pork cooking temperature. The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer.
Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor. Ground pork should always be cooked to 160° F. Doneness for some pork cuts, such as small cuts that are difficult to test with a thermometer or large cuts that cook slowly at low temperatures, is designated as “tender.” Fully cooked ham can be reheated to 140° F or even enjoyed cold, while fresh ham should be cooked to 145° F followed by a 3-minute rest.
Following these pork cooking temperature guidelines will not only result in a safe eating experience but also preserve the quality of your meat for a juicy, tender, delicious meal.
What is the final cooking temperature of pork?
| Cut | Temperature |
|---|---|
| Pork Loin Pork Tenderloin Pork Chop | 145° F – 160° F |
| Fully Cooked Ham Fresh Ham | 145° F |
| Ribs Pork Shoulder Cutlets | 145° F – 180° F Note: These cuts are safe to eat at 145° F, but best enjoyed at 180° F. |
| Ground Pork | 160° F |
Pork Belly Burnt Ends
Ingredients
- 3 1/2 lb. pork belly
- 1/2 cup pork seasoning your favorite
- 2 cups barbecue sauce
- 6 Tbsp. unsalted butter
- 1/4 cup honey hot, optional
Instructions
- Trim all silver skin and hard fat off the top of the pork belly. Trim the skin off the bottom of the pork belly.
- Cut the pork belly into 1.5″ strips, then cut again into 1.5″x1.5″ cubes. Liberally season with your favorite pork seasoning.
- Preheat smoker or grill to 225 degrees. Place pork belly cubes into the smoker and smoke for 3 hours.
- Remove pork belly from smoker, place them into a foil pan and add in the barbecue sauce, more seasoning, butter, and hot honey (if desired). Return to smoker for 1.5-2 hours.
- Remove the foil pan from smoker and uncover. Let rest for 10 minutes, then serve.