What Is the Ideal Pulled Pork Temperature?

By thermoproamanda

Last updated Oct 12, 2024

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Cooking tender and juicy pulled pork is a culinary art, especially regarding barbecue. Whether you’re an avid aficionado of BBQ or a novice in the world of smoked meat, understanding the right pulled pork temperature is paramount for creating that melt-in-your-mouth texture everyone loves.

This beginner’s guide introduces the perfect way to cook pulled pork, its required internal cooking temperature, and explains how you can monitor food temperatures so that your ingredients get cooked properly. Of these, probably the surest way of monitoring temperatures during cooking is the ThermoPro TP972 Wireless Meat Thermometer. It provides accurate temperature readings to make sure your pulled pork reaches its ideal cooking temperature every time.

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.

At What Temperature Is Pulled Pork Done?

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.

Monitoring Pulled Pork Internal Temperatures While Cooking

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:

Accuracy: The TP972 yields highly accurate temperature readings with a variance of less than ±1.8°F to let you know when your pulled pork reaches its proper internal temperature.
Wireless Connectivity: The wireless long-range connection extends up to 600 feet, allowing you to monitor your pulled pork from practically anywhere around the house. This is especially handy when smoking pork for hours, allowing you to focus on other tasks.
Dual-Probe Design: Use two probes to provide a comprehensive understanding of your cooking progress. Monitor two separate ingredients, or track temperatures of the same ingredient from different locations.
App Control: Monitor temperatures in real-time using a smartphone app and set/receive alarms for target temperatures, ensuring your pulled pork is removed from heat at the right time.

Common Mistakes When Cooking Pulled Pork

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:

Undercooking: Just because your pork has reached 145°F doesn’t mean that it is done. The secret to amazing pulled pork is cooking it to higher temperatures than that so the collagen fully breaks down. Make sure you cook it to at least 195°F for shredding.
Rushing: The mantra of pulled pork is patience. Attempting to rush the process by cranking up the temperature results in a tough chunk of meat. Low and slow, my friends, is the best way to go.
Not Letting It Rest: Once the pork is removed from the smoker, let it rest. This allows time for the juices to redistribute throughout the meat and provides a more flavorful and tender final product.
Using the Wrong Cut: For pulled pork, always use pork shoulder or Boston butt. These cuts contain the perfect amount of fat and collagen that create tender meat when cooked low and slow.

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.

Conclusion

Temperature is the most important factor in achieving tender and flavorful pulled pork. Cooking the pork to the right internal temperature will make sure it’s juicy, easy to shred, and full of flavor. To effortlessly check your pork for consistent results, use a reliable tool such as the ThermoPro TP972 Twin TempSpike Plus 600FT Wireless Meat Thermometer. With features such as wireless connectivity, dual probes, and precise temperature tracking, the ThermoPro TP972 is the perfect companion for mastering pulled pork.