what temp is pork done cooking

Pork is safely done when most whole cuts reach an internal temperature of 145°F (63°C) and then rest for 3 minutes; ground pork must reach 160°F (71°C) with no rest.

Quick Scoop

• Whole cuts (chops, loin, tenderloin):
  • Cook to 145°F (63°C), then let the meat rest for 3 minutes before slicing.

• Ground pork (burgers, sausages made from raw ground pork):
  • Cook to 160°F (71°C), no rest time needed.

• High–connective-tissue cuts (shoulder, ribs):
  • Safe from 145°F (63°C), but usually cooked to about 180–195°F (82–91°C) for tenderness.

Why these temperatures?

• 145°F with a short rest is the USDA-backed minimum for safely cooked pork while keeping it juicy, which is why many modern recipes stop there rather than 160°F.

• Grinding spreads any surface bacteria throughout the meat, so ground pork needs the higher 160°F target.

Simple rule of thumb

• If it’s a whole piece (chop, loin, tenderloin, roast): aim for 145°F + 3‑minute rest.

• If it’s ground: 160°F.

• If it’s something like pulled pork or ribs and you want fall-apart texture: keep cooking until around 190°F internal, even though it’s already “safe” earlier.

Always use a reliable meat thermometer in the thickest part of the pork (not touching bone) to check doneness.

Information gathered from public forums or data available on the internet and portrayed here.