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Pork today is very lean and shouldn’t be overcooked. The best test of doneness is to use an instant-read meat thermometer to check the internal temperature of your pork. We recommend cooking pork chops, roasts and tenderloins to 160 degrees F., which leaves the center pink and juicy.* Less tender cuts, like pork shoulder (butt) and ribs can be cooked long and slow, to render them tender.
* For larger cuts of pork, such as roasts, cook to 150° F; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160° and the pork juices will redistribute throughout the roast before slicing. If marked above by **, the cut should be cooked until tender. Courtesy of the National Pork Board. www.theotherwhitemeat.com | 