Pulled pork is a classic summertime favorite for backyard barbecues and potlucks. When done right, it’s fall-apart tender and full of smokey, spicy flavor. But knowing when the pork is fully cooked can be tricky. Is an internal temperature of 175°F high enough for safe, tender pulled pork? Let’s take a closer look.
What is Pulled Pork?
Pulled pork is made by slow cooking pork shoulder or butt until it’s tender enough to shred into strands using two forks The seasoned, cooked meat is then typically tossed with a flavorful barbecue sauce and served on buns
Pork shoulder, also called Boston butt comes from the upper part of the front leg of the pig. It’s a well-marbled cut loaded with connective tissue. Connective tissue breaks down during low and slow cooking, transforming tough cuts into succulent pulled pork.
Why 175°F for Pulled Pork?
When cooking pulled pork, an internal temperature of 175°F is generally recommended. There are a few reasons this temp works well:
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Food safety – Pork needs to reach 145°F internally to eliminate harmful bacteria. 175°F provides an added safety buffer.
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Tenderness – At around 175°F, the collagen in pork shoulder has converted to moisture-rich gelatin, allowing the meat to easily pull apart.
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Moisture – 175°F is below the point where connective tissues really tighten and squeeze out moisture. The pork stays juicy.
Many competition pitmasters and barbecue experts find 175°F to be the ideal pulled pork temp. The meat shreds easily, but still has some texture left to sink your teeth into.
The Case for Higher Temps
While 175°F is a good target temp for pulled pork, cooking to a higher internal temperature isn’t necessarily wrong.
Some pitmasters take their pork shoulders up to 180-185°F or even 195-205°F. At these temps, the meat is fall-apart tender and fully rendered. There’s no tug left when pulling.
Going above 175°F ensures the collagen is fully transformed to gelatin. The pork may end up a bit more soft and mushy, but still makes delicious sandwiches and tacos.
Higher temperatures also provide an extra buffer if you’re concerned about food safety.
How to Tell When It’s Done
A digital instant read thermometer is the most reliable way to check pork doneness. Insert the probe into the thickest part of the meat, avoiding bone.
If 175°F is your target, start checking the temp after 6 or 7 hours when cooking “low and slow” at 225-250°F.
Keep in mind that collagen conversion happens between 160-180°F. Temps in this range are ideal for juicy, shreddable meat.
You can also assess doneness through visual cues:
- The meat pulls back from the bone.
- A bone inserted into the meat slides out cleanly.
- The surface looks dark and caramelized.
- Juices run clear when pierced.
Use the thermometer temp, not appearance, as your ultimate test for safety and doneness.
Step-by-Step Guide to Perfect Pulled Pork
Follow these simple steps for mouthwatering pulled pork every time:
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Choose a pork shoulder – Look for a bone-in shoulder in the 8-10 pound range. Leave the fat cap on for added moisture.
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Trim and season – Remove the thin outer membrane. Rub the meat all over with a spice mix – try brown sugar, paprika, garlic, and cayenne.
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Slow cook – Cook indirect at 225-250°F, rotating and mopping occasionally with a vinegar/broth mop. Use wood chunks for extra smoke.
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Check the temp – Start probing at 6-7 hours in. Pull pork off between 175-205°F for the texture you prefer.
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Rest and pull – Let rest 30 minutes, then pull into shreds using two forks. Toss with barbecue sauce.
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Serve – Pile high on burger buns or serve over cornbread, baked potatoes, or nachos. Dig in!
Pork Shoulder Cooking Times
Pork shoulder takes patience to transform into succulent pulled pork. Cook times vary widely based on many factors:
- Size of the shoulder – Larger cuts take longer
- Temperature – Lower temps increase cook time
- Type of cooker – Offsets run hotter than ceramic cookers
- Weather conditions – Cold weather prolongs cooking
On average, expect 1-1.5 hours per pound at 225-250°F. An 8 pound shoulder may take 10-14 hours. But always rely on temp over time.
Stall times are also common around 150-170°F when collagen melts. Be prepared for plateaus. Use a foil tent or Texas crutch to power through.
Resting, Pulling, and Serving Juicy Pulled Pork
Once your pork shoulder reaches the ideal internal temp, there are a few final steps:
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Rest – Let pork rest 30 minutes wrapped in foil before pulling. This allows juices to reabsorb.
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Pull – Using two forks, shred meat into long tender strands, discarding excess fat.
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Toss and serve – Toss shredded pork with barbecue sauce. Serve on buns, over baked potatoes, or Nachos.
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Save the leftovers – Use for tacos, sandwiches, pizza, omelets, and more all week long. Freeze any excess.
Proper resting and pulling produces pork that is moist, tender, and full of flavor. Resist the urge to skip resting or pull too early.
Signs of Over or Undercooked Pork
It’s easy to over or undercook pork shoulder. Here’s how to tell:
Undercooked
- Raw, pink interior
- Tough, won’t shred
- Chewy texture
- Not tender
Overcooked
- Dry, stringy meat
- Crumbly texture
- Lacking moisture
- No juiciness
An accurate thermometer is the best way to avoid both issues. Stick to the 175-205°F pulled pork sweet spot.
FAQs
Is leftover pulled pork safe to eat?
Yes, store leftovers in the fridge for 3-4 days. Reheat to 165°F. Freeze for longer storage.
Can you pull pork at 160°F?
While safe, 160°F produces pork that is under-tenderized and won’t pull apart properly. Stick to at least 170°F.
Do you need to wrap pork shoulder?
Wrapping in foil when the bark sets helps power through collagen conversion. Not required but helps.
Should you sear pork before smoking?
Searing adds flavor but isn’t mandatory. Dry rub and smoke will provide plenty of taste.
Make Perfect Pulled Pork
Pulled pork is all about low and slow cooking to break down connective tissues. While 175°F is ideal for easy shredding with a little texture left, temperatures up to 205°F still produce mouthwatering results. Rely on a good thermometer for the best gauge of doneness. Rest and pull properly for the most flavorful pork that will have everyone begging for seconds.