Pork is considered safely “done” at an internal temperature of 145°F (63°C) for whole cuts like chops, loin, roasts, and tenderloin, followed by a 3‑minute rest.

Quick Scoop (for “what temp is pork done”)

  • Whole cuts (chops, loin, roast, tenderloin): cook to 145°F (63°C) and let the meat rest for 3 minutes before slicing. This gives juicy, slightly pink pork that’s still safe to eat.
  • Ground pork and sausages: cook to at least 160°F (71°C) because grinding spreads any bacteria through the meat.
  • High‑connective‑tissue cuts (shoulder, ribs, pulled pork): safe at 145°F , but usually cooked much higher (around 190–203°F / 88–95°C) so the collagen breaks down and the meat gets tender enough to shred.
  • Ham:
    • Fresh ham: 145°F (63°C) with a short rest.
* Fully cooked ham (store‑bought “ready to eat”): just reheat to **140°F (60°C)** if you want it hot, or serve cold.

Simple way to think about it

  • “Regular pork steak/roast”: 145°F + 3‑minute rest.
  • “Ground or sausage”: 160°F.
  • “Pulled pork / ribs / shoulder for shredding”: cook until at least 190°F , often closer to 200–203°F for that fall‑apart texture.

Using a digital meat thermometer in the thickest part of the meat (avoiding bone) is the most reliable way to check doneness and avoid both undercooked and dried‑out pork.

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