Pulled pork is made from pork shoulder or Boston butt, two types of tough cuts that need to be cooked slowly for a long time to break down connective tissues. During the cooking process, collagen turns into gelatin, resulting in the tender and juicy texture that pulled pork is known for. Temperature is a key consideration in all of this, and for the most delectable pulled pork, the key phrase to keep in mind is “low and slow”, most often with a smoker or barbecue pit. But how do you know if it’s done? Well, that is where understanding the correct temperature of pulled pork comes in handy.
Pork is considered safe to eat at 145°F (about 63°C), according to the USDA. However, the perfect internal cooking temperature for pulled pork ranges from 195°F to 205°F (90°C to 96°C). At this temperature, the pork should be tender enough to shred easily with a fork but not so hot that it quickly dries out. Cooking pulled pork at these given temperatures ensures it gets properly cooked to a state where collagen melts into that perfect texture.
Here’s a pulled pork temperature cooking chart:
When you smoke pulled pork, the smoker’s temperature also plays a crucial role in achieving tender, flavorful meat. Here’s a guide to the ideal temperatures for smoking pulled pork:
Smoker Temperature Range: 225°F to 250°F (107°C to 121°C)
This is the most common temperature range for smoking pork shoulders or pork butts. Smoking at this low and slow temperature allows the pork to be cooked evenly, have its collagen broken down, and develop a rich smoky flavor.
Smoking Times: Approximately 1.5 to 2 hours per pound
Keep your smoker temperature steady and low, and you can achieve the best results for tender and flavorful pulled pork.
You need to monitor the internal temperature of pulled pork while cooking to avoid overcooking or undercooking. With the help of a good meat thermometer, this can be quite an easy task. For this purpose, you can use the ThermoPro TP972 Twin TempSpike Plus 600FT Wireless Meat Thermometer. With its dual-probe feature, you can simultaneously monitor both the internal temperature of the pork and the ambient air temperature of your smoker or grill. Additionally, its wireless range extends up to 600 feet, allowing you to remotely monitor from a comfortable distance.
Key Features of the ThermoPro TP972:
Pulled pork is a little finicky to make, especially if you are just starting to smoke meats. Here are a few common mistakes and how you can avoid them:
Guessing when it’s done or cooking it based on a time estimate tends to make things inconsistent. Always verify internal temperatures with a meat thermometer to have the best outcome.
