Pork Internal Temperature Guide — Safe Temps for Every Cut
Safe internal cooking temperatures for every pork cut — from chops to shoulder to tenderloin.
| Pork Cut | °F |
|---|---|
| Pork Chops / Loin | 145°F |
| Pork Tenderloin | 145°F |
| Pork Roast (whole) | 145°F |
| Ground Pork | 160°F |
| Pork Ribs (baby back) | 185°F |
| Pork Spare Ribs | 195°F |
| Pork Shoulder (pulled) | 205°F |
| Pork Belly / Bacon | 160°F |
| Ham (raw / fresh) | 145°F |
| Ham (pre-cooked, reheating) | 140°F |
| Sausage (raw) | 160°F |
2011 USDA Update: The safe minimum temperature for pork chops and roasts was lowered from 160°F to 145°F with a 3-minute rest. A slightly pink center is now considered safe. Ground pork still requires 160°F.
Frequently Asked Questions
What temperature should pork chops be cooked to?
145°F (63°C) with a 3-minute rest is the USDA safe minimum. The meat may be slightly pink — this is now considered safe. Previously the recommendation was 160°F, which often resulted in dry, overcooked pork.
Why does pulled pork need to reach 205°F?
Pork shoulder is safe to eat at 145°F, but the connective tissue (collagen) that makes it tender doesn't fully convert to gelatin until 195–205°F. At lower temperatures, the meat is safe but tough and difficult to pull apart.
What temperature should pork ribs reach?
Pork ribs are technically safe at 145°F but are tough and chewy. Baby back ribs become tender around 185°F, and spare ribs (which have more connective tissue) around 195–205°F. The 'bend test' and toothpick test are more reliable than temperature for ribs.
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