Cooking Pork the Right Way: Understanding the Temperature Myth

Cooking pork is one of the most challenging culinary tasks for many home cooks and chefs. Figuring out when pork is done can be particularly tricky, and separating the wheat from the chaff when it comes to temperature myths can be confusing. In this article, we’ll help demystify the temperature question and illuminate safe pork-cooking techniques that will make dinner both delicious and hygienic.

What Temperature Is Pork Done?

Pork is done when it reaches an internal temperature of 145-degrees Fahrenheit, according to the United States Department of Agriculture (USDA). After it reaches that internal temperature, it should stand for three minutes before being served.

Most food-safety guidelines recommend that you pull pork when its internal temperature is 140 to 145 degrees and you can always let it keep cooking until it’s close to and reaches 147 degrees. The only time you should pull your pork when it’s 135 degrees is if it’s to be served immediately because, as it rests and continues to cook, the internal temperature can rise up to 20 degrees.

Common Temperature Myths

One of the most common myths about pork temperatures is that it needs to reach 160-degrees Fahrenheit before it is considered cooked. This is not true and is a myth that should not be followed. The USDA’s food safety guidelines call for 145-degrees Fahrenheit reached on a food thermometer as the safe minimum cooking temperature. If you reach this temperature, you can rest assured that you’ve cooked your pork properly.

It’s also important to note that the USDA’s food safety temperature guidelines also stay constant, regardless of the type or cut of pork you are preparing. Temperature myths can be perpetuated per specific types of pork such as ham, tenderloin, pork chops, and even ribs, but the safe minimum internal temperature remains the same: a minimum of 145-degrees Fahrenheit.

Safe Cooking Techniques

The best way to ensure that pork is cooked properly is to use a food thermometer to measure its internal temperature. During the cooking process, it is important to note that the color of the pork does not indicate doneness. Raw pork can appear grayish in color, but should be cooked to at least 145-degrees Fahrenheit for safe eating. Additionally, do not rely on pressing down on your pork with a spatula or finger in order to test for doneness.

If you’re cooking pork with a thick cut, it is important to monitor the internal temperature with a food thermometer throughout the cooking process. This will ensure that the pork cooks properly and evenly and will also protect it from becoming overcooked or dried out.

Conclusion

Cooking pork can be a tricky endeavor, but by understanding the correct temperature and safe cooking techniques, you’ll be able to confidently prepare delicious and hygienic pork dishes every time. The USDA has issued guidelines that state that pork needs to reach an internal temperature of 145-degrees Fahrenheit before it is safe to eat. Furthermore, you should not rely on color or touch to test for doneness, but instead use an accurate food thermometer. With this knowledge under your belt, you can now confidently make pork dishes that the whole family will love.