Pork Internal Temperature
Updated August 15, 2026
Whole cuts of pork — chops, tenderloin, loin roasts — are safe at 145°F (63°C) followed by a three-minute rest. That's a juicy, slightly pink pork chop. Ground pork needs 160°F, and pulled pork is a different game entirely: 195–205°F, where the collagen melts.
| Cut | Temp | Note |
|---|---|---|
| Chops, tenderloin, loin | 145°F / 63°C + 3-min rest | Slightly pink and juicy — correct |
| Ground pork, sausage | 160°F / 71°C | Ground-meat rules apply |
| Pulled pork (shoulder/butt) | 195–205°F / 90–96°C | "Done" ≠ shreddable — see below |
| Ribs | ~195°F / 90°C, probe-tender | Cooked by feel more than number |
| Fresh ham | 145°F / 63°C + rest | Reheat cured ham to 140°F |
Pink pork is fine now
The old 160°F guidance dates to trichinosis fears that modern pork farming essentially eliminated; the USDA lowered whole-cut pork to 145°F in 2011. A chop at 145°F is blush-pink in the middle and dramatically juicier than the gray childhood version. The three-minute rest is part of the spec — carryover and holding finish the safety math.
Why pulled pork needs 195°F+
A pork shoulder is technically safe at 145°F — and completely inedible as pulled pork, because it's held together by collagen that only dissolves into gelatin in the 190s. That's the barbecue paradox: some cuts have a doneness temperature and a usefulness temperature, and they're 50 degrees apart. Cook to 195–205°F, or until a probe slides in like butter, then rest it long — even an hour, wrapped.
Quick answers
- Is pink pork safe to eat?
- Yes — whole cuts at 145°F with a three-minute rest are safe by USDA standards, and they'll be a little pink. Ground pork is the exception: 160°F, no pink math.
- What temperature do I pull pork shoulder for pulled pork?
- 195–205°F, most people land around 203°F. Below ~190°F the collagen hasn't melted and it won't shred, no matter how safe it is.
- What about bacon?
- Bacon is too thin to probe meaningfully — cook it to the crispness you like; it passes safe long before it looks done.