When cooked properly, pork can be a delicious offering in various forms. However, the cooking process can seem daunting due to concerns around clarity in safe internal temperatures.
In 2011, the USDA revised the recommended internal temperature for pork to 145 degrees Fahrenheit, which allows for tender cuts to retain their juiciness without health concerns.
Cooking challenging cuts like pork shoulder or pork butt requires proper temperature and time management. Internal temperatures over 170 degrees Fahrenheit are necessary to tenderize the collagen.
Utilizing a meat thermometer is crucial to ensure safe and tender pork. For tougher cuts, aim for an internal temperature of 170 to 210 degrees Fahrenheit.
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