Pork, with its full-bodied umami taste and succulent texture, has secured a solid place in the culinary world. It lends itself beautifully to various dishes such as pan-fried pork chops, slow-cooked BBQ pulled pork, oven-baked pork tenderloin, and juicy pork burgers. As the cartoon character Homer Simpson once said, pigs are indeed a "wonderful, magical animal."

Yet, despite its versatility and popularity, many people struggle to cook pork properly. It often turns out to be either too dry and fibrous or overly fatty and tough. That’s why knowing the right final internal temperature of the pork is significant. We sought advice from seasoned butcher Steve Sabicer, previously co-owner of the Electric City Butcher in Santa Ana, California, to clear up the mysteries of pork cookery.

The U.S. Department of Agriculture (USDA) advises heating pork to a minimum of 145°F to kill potential disease-inducing bacteria and parasites. Once largely a threat in pork, trichinosis, caused by the parasitic worm trichinella spiralis, has been significantly mitigated in recent years due to changes in the pork industry. Today, cases of trichinosis are typically linked to meat from wild game more so than commercially-bred pork. Similarly, other foodborne illnesses such as E. coli, salmonella, and listeria can be exterminated by heating the pork to 145°F. Exceeding this temperature, however, might render the pork dry and chalky, particularly when it comes to chops or loins.

To navigate these intricacies, Sabicer advises treating pork like you would beef. If you usually enjoy a medium-rare steak, you should cook your pork chops to 130°F. If you prefer slow-cooked dishes like beef stew, you would want to prepare your pork until it starts to disintegrate, typically at around 195°F. Pork loin is best roasted to an internal temperature of 125°F, rested for 15 to 30 minutes, and then carved, giving you a succulent and moist slice each time.

When it comes to leaner cuts such as pork chops, apply the same principle as you would with beef steak. Remove chops from the cooking source at 125°F for rare, 130°F for medium rare, and 135°F for medium, allowing the residual heat to continue the cooking process to your desired temperature. Pork tenderloin, similar to beef's filet mignon, tends to dry out due to its leanness. Aim for an internal temperature somewhere between 120°F and 125°F and let the carryover heat finish up the cooking off the stove. If food safety is a concern, you can cook tenderloins and chops between 135°F and 140°F, and then allow the carryover heat to raise the temperature to 145°F. Cooking these cuts to anything over 145°F might result in a dry and chewy outcome.

Pork shoulder, also known as Boston butt, is perfect for slow-cooking dishes like braised pork, pulled pork or stew, due to its high fat and connective tissue content. Cooking it at around 195°F to 200°F at low heat will allow the collagen to break down, resulting in a mouthwateringly tender dish. Similarly, pork belly's large fat cap will render perfectly and the connective tissue will break down effectively if slow-cooked at an internal temperature of 200°F.

Sabicer also advises cooking pork ribs to a final temperature of 195°F to 203°F, whether you're using a smoker or a slow-cooker. For ground pork, the USDA's safe recommendation is 160°F, akin to ground beef.

Remember, pork continues to cook even after it's taken off the heat, so it's best to stop cooking 5 to 10 degrees below your target temperature and allow it to rest for at least five minutes. To ensure accuracy, a high-quality instant-read thermometer is crucial. If you're unsure about food safety, always cook your pork to a final internal temperature of 145°F.

Steve Sabicer, apart from being a skilled butcher, writes a weekly newsletter, Enlightened Omnivore, where he discusses sustainable food production, with a particular focus on meat. He suggests starting with heritage breed pork, renowned for its marbling and typically raised by those focused on quality. For beginners at pork cooking, Sabicer recommends starting with a pork shoulder as it's almost foolproof due to its composition. Tenderloins get an added layer of taste and moisture from a good marinade, and for best results, Sabicer suggests preparing them by first searing on all sides, then transferring to a moderate oven to finish cooking. When it comes to grilling or pan-searing pork chops, take larger chops out of the fridge 30 minutes prior to cooking to ensure an even internal temperature. For thinner cuts, cook them straight from the refrigerator.