what temp is a pork butt done

A pork butt is usually done for pulled pork at 195°F to 205°F internal. It’s best when it feels probe tender and shreds easily, not just when it hits a number.

Practical target

• For sliced pork butt, you can stop around 175°F if you want it firmer, though it won’t pull apart like classic barbecue.

• For pulled pork, aim for 195°F to 205°F , then rest it before shredding.

• The most reliable test is texture: the thermometer should slide in with little resistance.

Simple rule

If you’re making pulled pork, think: cook until 200-ish and probe tender. A pork butt can be safe to eat much earlier, but it usually won’t be tender enough for pulling until it reaches that higher range.

Quick scoop

• Safe to eat: 145°F minimum for pork in general, but not ideal for pork butt texture.

• Best for pulled pork: 195°F to 205°F.

• Best sign it’s done: probe tender, not just hot enough.