what temp does pork need to be cooked to

Pork is considered safely cooked when whole cuts reach an internal temperature of 145°F (63°C) and then rest for at least 3 minutes before slicing or eating.

Safe temperatures by type of pork

• Whole cuts (chops, loin, tenderloin, roasts, ribs): cook to at least 145°F (63°C) and let rest 3 minutes.

• Ground pork and sausages: cook to at least 160°F (71°C).

• Organ meats (liver, etc.): cook to at least 160°F (71°C).

• Pulled pork/shoulder for “fall-apart” texture: safe at 145°F, but usually taken to about 195–205°F (90–96°C) for tenderness, which is for texture, not safety.

Even at 145°F, pork can still look slightly pink and still be safe as long as it hit the right internal temp and rested.

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Find out what temp pork needs to be cooked to for safety and juiciness, including USDA guidelines, ground pork vs. whole cuts, and why a 3‑minute rest matters in 2026.

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