Pork Internal Temperature
145°F 63°C
USDA safe minimum
USDA safe minimum for pork chops, tenderloin and roasts, followed by a 3-minute rest. A little pink in the center is fine at 145°F.
Source: FoodSafety.gov safe minimum internal temperatures (USDA FSIS). Checked Oct 13, 2026.
By cut
| ChopsRest 3 minutes | 145°F 63°C |
|---|---|
| TenderloinRest 3 minutes | 145°F 63°C |
| RoastsRest 3 minutes | 145°F 63°C |
| Raw hamRest 3 minutes | 145°F 63°C |
| Ground pork and sausage | 160°F 71°C |
| Shoulder for pulled porkSafe at 145°F; 195–205°F makes it pull apart (culinary) | 195°F 91°C |
How to check
- Use a food thermometer. Color and juices are not reliable signs of doneness.
- Push the probe into the thickest part, away from bone, fat and gristle.
- Rest whole cuts 3 minutes before slicing.
Why pulled pork goes so much higher
Shoulder is safe at 145°F like any pork roast, but it is full of connective tissue. Cooking it slowly to about 195–205°F melts that tissue so the meat shreds. That target is about texture, not safety.
A fast thermometer helps
Lavatools Javelin Pro DuoFast, accurate, backlit display, magnetic back.
ThermoWorks ThermoPop 2Compact, waterproof, rotating display.
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