Most pork is safely cooked when the thickest part reaches at least 145°F (63°C) and then rests for 3 minutes, but some types need 160°F (71°C) or higher for safety.

Safe temperatures by type of pork

  • Whole cuts (chops, loin, tenderloin, roast, ribs, shoulder): minimum 145°F (63°C) plus a 3‑minute rest. This keeps it juicy and can still look slightly pink in the center.
  • Ground pork (including sausage mixtures): 160°F (71°C) , no pink inside.
  • Organ meats (liver, etc.): 160°F (71°C).
  • Pulled pork / shredded shoulder: often cooked up to 190–195°F (88–91°C) so the collagen breaks down and the meat shreds easily.
  • Ham: fully cooked ham just needs reheating to about 140–145°F (60–63°C) if you want it hot; fresh/raw ham should be treated like other whole cuts (145°F with rest).

Simple rule of thumb at home

  1. Use a meat thermometer and insert it into the thickest part, avoiding bone and big fat pockets.
  1. For chops, roasts, loins, and tenderloins, take them off the heat at 140–145°F (60–63°C), then rest 3–5 minutes so they rise a few degrees and stay moist.
  1. For burgers, meatballs, and sausages made from ground pork, cook them through to 160°F (71°C).

Cooking to these temperatures helps prevent foodborne illnesses (like trichinella and other bacteria) while keeping modern, lean pork from drying out.