Pork should generally be cooked to an internal temperature of 145°F (63°C) for most whole cuts, followed by a 3‑minute rest, and 160°F (71°C) for ground pork and organ meats.

Safe temperatures at a glance

  • Whole cuts (chops, loin, roasts, tenderloin): 145°F (63°C) minimum, then rest for at least 3 minutes.
  • Ground pork (sausages, patties, meat mixtures): 160°F (71°C).
  • Organ meats (liver, heart, etc.): 160°F (71°C).
  • Ribs and high–connective-tissue cuts (shoulder, some roasts): safe at 145°F, but often cooked to 180–195°F (82–91°C) for tenderness and texture.

A good rule: use 145°F for fresh whole pieces and 160°F for anything ground or minced.

Why the numbers changed

Older advice often told people to cook pork “to death” (around 160°F or more for everything) because of concern about parasites like Trichinella spiralis. Modern pork production and updated safety data led authorities to lower the recommended temperature for whole cuts to 145°F with a rest, which still kills pathogens while keeping the meat much juicier.

Some countries and organizations remain more conservative and still suggest 160°F (71°C) as a final internal temperature for pork in general, especially in their consumer guides. That’s why you’ll see different numbers in recipes and online discussions.

Pink pork and “medium” doneness

It’s now common to see pork cooked slightly pink in the center, especially on cooking shows or in restaurants, as long as it hits at least 145°F and is rested. Because modern pork is leaner, this temperature range (around 145–150°F) keeps it moist and tender rather than dry and gray.

Visually, a faint blush of pink can be normal at 145°F, so color alone isn’t a reliable safety guide; always go by a thermometer reading in the thickest part of the meat, avoiding bone and large fat pockets.

Simple “how to” checklist

  1. Insert a digital meat thermometer into the thickest part of the pork, not touching bone or pan.
  1. For:
    • Chops, loin, roast, tenderloin: remove from heat around 140–145°F, let rest 3–5 minutes until at or above 145°F.
 * Ground pork or sausages: cook until the center reads 160°F.

 * Pork shoulder/ribs for pulled or very tender meat: cook to 190°F or so for texture, even though they’re safe at lower temps.
  1. Rest the meat loosely tented with foil so juices redistribute and the temperature evens out.

Quick HTML table for reference

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Pork cut Target internal temp Notes
Pork chops / loin / tenderloin 145°F (63°C) + 3 min rest May look slightly pink but is safe if temp and rest are correct.
Pork roasts (fresh ham, leg, etc.) 145°F (63°C) + rest Many cooks choose 145–160°F depending on preferred doneness.
Ground pork / sausages 160°F (71°C) Cook fully through; no pink in the center.
Organ meats 160°F (71°C) More conservative recommendation for safety.
Ribs / pork shoulder (pulled pork) 180–195°F (82–91°C) Higher temp for collagen breakdown and tenderness, though safe earlier.

TL;DR: For “what should pork be cooked to,” the modern, widely accepted target is 145°F (63°C) with a rest for whole cuts and 160°F (71°C) for ground or organ meats.

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