Chops, loins, tenderloin: 145°F. Rest for three minutes. Juicy victory.
Ribs, shoulder, butt: 195°F-205°F. Low heat, long cook. Fall-off-the-bone glory.
Ground pork, sausage: 160°F. No exceptions. Sorry, spoonful of raw sausage is not a snack.
And remember: always check the thickest part of the meat. Not the skinny end. Don’t cheat yourself.
One last thing: don’t be afraid to brine or marinade. Salt is your friend. Pork loves a good soak.
So go forth. Cook that chop. Grill that tenderloin. Smoke that shoulder.
Your pork will be tender, juicy, and absolutely not a gray shoe.
And when your friends ask how you did it? Just smile, sip your coffee, and whisper: "145°F, baby. 145°F."
