What's the Minimum Internal Temperature to Pull Pork?
When it's done, a pork roast that you're using for pulled pork should be easy to pull apart with two forks: This is the best way to know that your pork is ready. Pork shoulder is the most common cut used in a pulled pork recipe, and it should be cooked to at least 160 degrees for this use; you won't be able to pull apart meat that's less than well-done. You can measure its temperature with a meat thermometer if you like, but if you're making pulled pork, the texture will give you a better indication of doneness than temperature.
Beef
- Veal Chop Internal Temperature
- Meatloaf Internal Temperature
- Well Done Steak Internal Temperature
- Beef Brisket Internal Temperature
- Pork Meatloaf Internal Temperature
- Prime Rib Roast Internal Temperature
- Roast Beef Internal Temperature
- Rare Steak Internal Temperature
- Medium Steak Internal Temperature
- Beef Meatloaf Internal Temperature
- Burgers Internal Temperature
- Ribeye Steak Internal Temperature
- Steak Internal Temperature
- Pot Roast Internal Temperature
- Corned Beef Brisket Internal Temperature
- NY Strip Steak Internal Temperature
- Medium Rare Steak Internal Temperature
Poultry
Pork
- Bone-In Ham Internal Temperature
- Baby Bac Ribs Internal Temperature
- Pork Tenderloin Internal Temperature
- Roast Pork Internal Temperature
- Pork Ribs Internal Temperature
- Pork Loin Internal Temperature
- Pork Internal Temperature
- Sausage Internal Temperature
- Pork Chop Internal Temperature
- Pulled Pork Internal Temperature
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