Pulled pork is considered done and ideal for shredding when its internal temperature reaches between 195°F and 205°F (90°C to 96°C). At this temperature range, the collagen in the pork breaks down into gelatin, making the meat tender and juicy enough to easily shred with a fork. Cooking pulled pork to this temperature ensures it is fully cooked, safe to eat, and has the right texture without drying out. The USDA minimum safe cooking temperature for pork is 145°F (63°C), but pulled pork requires a higher temperature than that to become tender enough to pull apart. Summary of key points:
- Safe minimum temperature for pork: 145°F (63°C)
- Ideal pulled pork internal temperature: 195°F to 205°F (90°C to 96°C)
- At 195-205°F, pork shoulder or Boston butt becomes tender enough to shred easily
- Resting pulled pork after cooking helps retain juices and improves flavor
You can use a meat thermometer to check the temperature in the thickest part of the pork to know when it’s done. When it hits this range, pull it off the heat and let it rest before shredding.
