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.