Cooking pork at the proper temperature is essential in creating a flavorful and juicy end result. If you cook it at the incorrect temperature for the method and type of pork, there's a good chance you'll overcook or undercook it.
Cooking Temperature Charts for Pork
The following temperature charts offer the appropriate temperature cooking range for various pork ingredients. Cooked temperature to prevent foodborne illness is taken from the National Pork Board. Use a thermometer to find the cooked temperature.
Pork Sausage
Sausage includes things like Italian sausage, bratwurst, and breakfast links. For best results, sear on medium high.
| Oven | Grill | Stovetop | Slow Cooker | Cooked Temperature |
|---|---|---|---|---|
| 375°F | Medium-high direct heat (about 330 to 350°F) | Medium-high (about 330 to 350°F) |
Low - 190° for 8 to 10 hours High - 250° for 4 to 5 hours |
160°F |
Ground Pork
Groun pork includes food like meatloaf, meatballs, and meat patties. Like sausage, searing on medium-high will provide you with the best results.
| Oven | Grill | Stovetop | Slow Cooker | Cooked Temperature |
|---|---|---|---|---|
| 375°F | Medium-high direct heat (about 330 to 350°F) | Medium-high (about 330 to 350°F) |
Low - 190° for 8 to 10 hours High - 250° for 4 to 5 hours |
160°F |
Pork Loin or Tenderloin
High heat, quick cooking is best for this cut. Allow to rest for 10 minutes before cutting and serving.
| Oven | Grill | Stovetop | Slow Cooker | Cooked Temperature |
|---|---|---|---|---|
| 425°F | High indirect heat (425°F) | Medium-high (about 330 to 350°F) |
Low - 190° for 8 to 10 hours High - 250° for 4 to 5 hours |
145°F to 160°F |
Pork Ribs
Pork ribs include baby back, spare ribs, country style or loin back ribs. Low and slow works best with ribs. By cooking them in this way, you allow the collagen to breakdown and the ribs to tenderize.
| Oven | Grill | Stovetop | Slow Cooker | Cooked Temperature |
|---|---|---|---|---|
| 275°F | Low indirect heat (225°F to 275°F) | Not recommended | Low - 190° for 8 to 10 hours | 190°F to 200°F |
Pork Chops
Pork chops dry out on high heat, so cooking them at medium temperatures keeps them juicy.
| Oven | Grill | Stovetop | Slow Cooker | Cooked Temperature |
|---|---|---|---|---|
| 300s°F to 325°F | Medium indirect heat (300°F to 325°F) | Medium-high (about 330 to 350°F) | High - 250° for 4 to 5 hours | 145°F to 160°F |
Pork Shoulder
Pork shoulder is a tough cut of meat. Cook on indirect heat or with liquid low and slow to allow collagen to break down and the pork to tenderize.
| Oven | Grill | Stovetop | Slow Cooker | Cooked Temperature |
|---|---|---|---|---|
| 275°F | Low indirect heat (225°F to 275°F) | Braise with liquid on low heat (225°F to 275°F) | Low - 190° for 8 to 10 hours | 190°F to 200°F |
Ham
Cook ham for about 10 minutes per pound (except in a slow cooker).
| Oven | Grill | Stovetop | Slow Cooker | Cooked Temperature |
|---|---|---|---|---|
| 350°F | Indirect heat - 350°F | Not recommended | Low - 190°F for 8 hours | 140°F |
Bacon
Cook bacon on direct high heat until crispy.
| Oven | Grill | Stovetop | Slow Cooker | Cooked Temperature |
|---|---|---|---|---|
| 400°F to 425°F | Direct high heat - 375°F to 425°F | High - 375°F to 425°F | Not recommended | 145°F to 160°F |
Pork Belly
Unless roasting in the oven whole or cooking whole in the slow cooker, slice pork belly before cooking for best results.
| Oven | Grill | Stovetop | Slow Cooker | Cooked Temperature |
|---|---|---|---|---|
| 400°F to 425°F | Sliced, direct high heat - 375°F to 425°F | Sliced, High - 375°F to 425°F | Low - 190°F for 8 hours | 145°F to 160°F |
Perfect Pork
Not all cooking methods work for every type of pork. However, with the right combination of cooking method, time, and temperature, you can cook every piece of pork to perfection every time.
