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PORK
TEMPERATURE GUIDE

 

TENDER, FLAVORFUL PORK – WITHOUT DRYING IT OUT

TEMPERATURE MATTERS

Great pork starts with choosing the right cut, balancing direct and indirect heat, cooking to temperature, and finishing with a proper rest. Follow these steps and you’ll get juicy, tender pork every time.

145°F

WHOLE CUTS + 3 MINUTE REST

160°F

GROUND PORK

TEMPERATURES BY CUT

PORK CHOPS

145° F + 3 MIN REST

TENDERLOIN

145° F + 3 MIN REST

PORK SOAST

145° F + 3 MIN REST

GROUND PORK

165° F

* Ribs and shoulder are often cooked beyond the safe minimum for tenderness.

PREPARE FOR THE GRILL

PAT DRY

Remove excess moisture
with paper towels for better
browning and crisp skin

 

SEASON

Season all sides with salt,
pepper, and your favorite 
herbs or rub.

 

OIL LIGHTLY

Brush a light coat of oil
to prevent sticking and
promote even browning.

 

GRILL IT RIGHT

PLACE OVER DIRECT HEAT

Place chops or roasts over direct heat, sear undisturbed to develop color and flavor.

FLIP ONCE

Flip once. Avoid constant turning so the pork has a chance brown properly.

MOVE TO INDIRECT HEAT

Move to indirect heat (warming rack) to cook through gently and evenly.

CLOSE THE LID TO FINISH

Close the lid and cook until the pork reaches 145° F at the thickest part.

PORK AT A GLANCE

CUT
HEAT
APPROXIMATE TIME
FINISH TEMPERATURE
PORK CHOPS
Direct to Indirect
8 - 14 min
145°F + 3 min rest
TENDERLOIN
Direct to Indirect
18 - 25 min
145°F + 3 min rest
RIBS
Indirect
1-1/2 - 2-1/2 hr
Cook Until Tender
SHOULDER
Indirect
4 - 6 hr
195°F - 205°F for pulling
GROUND PORK
Direct
10 - 12 min
160°F

Cook to temperature, not time. Times are approximate.

THE PERFECT TEMPERATURE

145° F

SAFE MINIMUM – WHOLE  CUTS
CHECK THE THICKEST PART WITH A MEAT THERMOMETER

INSERT FROM SIDE

Insert the thermometer into the thickest part of the pork.

aim for thickest part

Make sure the tip of theb thermometer is in the meatiest part.

AVOID BONE

Bones can give a false reading and lead to undercooked pork.

DON’T SKIP THE REST

AT LEAST 3 MINUTES

Resting allows the juices to redistribute throughout the
chicken for maximum juiciness and flavor.

COMMON CHICKEN MISTAKES

GRILL NOT HOT ENOUGH

A hot grill is essential for proper searing and flavor.

OVERCOOKING

Cook to temperature, not time. Pull it early

SAUCE TOO EARLY

Sauce burns Add during the last 10-15 minutes.

CUTTING TOO SOON

Rest your pork, or the juices will run out.

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