Okay, I hear you. Different cuts, different rules? Not exactly. Ground pork, like ground beef, needs a slightly higher internal temp: 160°F (71°C). Why? Because grinding introduces more surface area to bacteria.
Think of it as the difference between a celebrity (a whole pork chop) and a mosh pit (ground pork). The mosh pit needs stricter crowd control. For ribs? Aim for that 145°F mark, but honestly, tenderness is king. Low and slow to 203°F is often the goal for fall-off-the-bone bliss—but that’s a whole other party.
The Degree of Deliciousness
Let’s do a quick cheat sheet. For chops, loin roasts, and tenderloin, pull at 145°F. For shoulder and butt (which you’re probably shredding for tacos), cook it low and slow until it hits 195°F to 205°F to break down all that collagen.
Don’t overcook it! If you see the temp climbing past 150°F on a lean chop, you’re entering “drywall” territory. Keep that thermometer handy like a lifeguard at a pool party.
