What is the lowest temp I can pull pork at?
What temperature should pulled pork be cooked to? While pork is safe to eat at 145F, you will want to cook pork shoulder much longer than that to allow the piece of meat to reach its sweet spot. The best internal temperature for pulled pork is 205F degrees.
Pulling the Pork
Once the meat reaches an internal temperature of 180 F to 190 F, it is ready to be pulled. You can serve the meat once it reaches 165 F, but it won't be tender enough to pull apart properly.
Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out.
Brace yourself: Pulled pork isn't done until it has an internal temperature of at least 195 degrees Fahrenheit. At this point, the connective tissues will be breaking down, so it will be tender enough to fall apart at the slightest touch.
Minimum internal temperature
For instance, it's often recommended to cook cuts that contain a higher amount of connective tissue, such as pork shoulder and ribs, to a temperature of 180–195°F (82–91°C). This can help break down the collagen, resulting in a more tender and flavorful final product.
BBQ Host explains that 205-210 degrees Fahrenheit yields perfectly tender pork, but cooking over 210 degrees causes the meat to dry out and toughen up. While cooking your pork, be sure to reserve the juices, fat drippings, or cooking liquid if you're the type to set it and really forget it.
Make sure the cooking temperature stays between 200 and 225 degrees. After about 5 hours, the pork should reach 165-175 degrees Fahrenheit on an instant-read thermometer. At this time, wrap the meat in a double layer of aluminum foil to preserve the juices, then return it to the cooking surface.
The USDA recommends that pork is cooked to an internal temperature of 145°F (62.8°C) for food safety. But every griller worth their salt knows that cuts rich in collagen, like pork butt, need to be brought to much higher temperatures (195-205°F [91-96°C]) to properly break down the connective tissues.
Keep the cooker set to low; the high setting will boil the meat instead of braise it, so it's only a quicker trip to an undesirable outcome. Pork shoulder self-bastes and stays moist, and is nearly impossible to overcook. After the meat is done, the fat can be skimmed off the braising liquid.
Check the internal temperature—the pork should be 195-201, and pull apart easily. But you get the tenderest, juiciest pulled pork if you wait to shred it. Wrap the meat in foil when you take it out of the smoker and let it sit for an hour.
Can you pull pork at 200?
What is this? Pulled pork requires a different set of rules. The meat won't be tender enough to shred until it achieves an internal temp of 195. To ensure that the meat comes apart under gentle pressure, we would suggest waiting until the thermometer reads 202-205 before removing the pork from the smoker.
Pull when the internal temperature is between 195 and 203 degrees. Let it rest for 30 - 60 minutes. Pull the pork butt with your hands.
An internal temperature of 190 to 195 degrees Fahrenheit is ideal for pulled pork. I have been making pulled pork for as long as I can remember, but it took me a while to realize that internal temperature was pretty important. It is the key to getting your dish just right.
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