Article and recipe courtesy of National Pork Board, Des Moines, Iowa.
Finding the right cooking temperature for pork is the final step in creating a perfectly juicy, tender piece of meat. Pork is very lean these days, so it’s crucial not to overcook it and to stick to the recommended cooking temperature for pork. The unthreatening internal cooking temperature for fresh pork is 145° F. To accurately check the doneness of your food, employ a digital kitchen thermometer.
Freshly cut muscle meats, such as pork chops, pork roasts, pork tenderloin and sirloin, should be cooked to 145° F for maximum flavor. Ground pork should always be cooked to 160° F. Some cuts of pork, such as tiny pieces that are tough to check with a thermometer or vast pieces that cook slowly at low temperatures, are considered “rare.” A fully cooked ham can be heated to 140° F or even eaten icy, while a fresh ham should be cooked to 145° F and then rested for 3 minutes.
Following these guidelines for pork cooking temperatures will not only ensure that it is unthreatening to eat, but it will also preserve its quality, making it juicy, tender, and delicious.
What is the final cooking temperature of pork?
| Cutting | Temperature |
|---|---|
| Keep the pork away Pork tenderloin Loin |
145°F – 160°F |
| Fully cooked ham Fresh ham |
145°F |
| Ribs Pork shoulder Cutlets |
145°F – 180°F Note: These cuts of meat are unthreatening to eat at 145°F (63°C), but taste best at 180°F (82°C). |
| Minced pork | 160°F |
Burnt ends of pork belly
- 3 and 1/2 pound. pork belly
- 1/2 cup pork seasoning Your favorite
- 2 cups Barbecue sauce
- 6 tablespoon unsalted butter
- 1/4 cup Honey warm, optional
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Trim off all the silver skin and tough fat from the top of the pork belly. Trim off the skin from the bottom of the pork belly.
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Slice the pork belly into 1.5″ strips, then cut again into 1.5″x1.5″ cubes. Season generously with your favorite pork seasoning.
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Preheat smoker or grill to 225 degrees. Place pork belly cubes in smoker and smoke for 3 hours.
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Remove the bacon from the smoker, place in a foil pan and add the barbecue sauce, more seasoning, butter and warm honey (if desired). Return to the smoker for 1.5-2 hours.
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Remove foil from smoker and uncover. Set aside for 10 minutes, then serve.
