Pulled pork is a classic barbecue dish that is beloved for its tender, fall-apart texture and rich, smoky flavor. But achieving this perfect pulled pork requires cooking the pork properly – getting it up to the right internal temperature so that it becomes succulently tender. So what temperature should you cook pulled pork to?
The Recommended Internal Temp for Pulled Pork
The ideal internal temperature for pulled pork is 195°F to 205°F (90-96°C). At this temperature range, the collagen in the pork shoulder breaks down into gelatin, turning the tough cuts meltingly tender. The internal temperature is more important than cooking time when barbecuing pulled pork – the pork should reach at least 195°F before it can be considered done and ready for shredding.
Why 195-205°F is the Magic Number
Pork shoulder (also called Boston butt) has a good amount of connective tissue and collagen. Collagen does not melt until it reaches temperatures over 195°F. Cooking the pork to at least 195°F allows the collagen to fully render down into gelatin, leaving the meat fibers succulently tender.
At 203°F, the pork shoulder has the perfect balance of tender meat and some body. Going above 205°F risks drying out the meat. For ultimate fall-apart texture, cook until 205°F in the thickest part of the meat. The USDA recommends cooking pork to a minimum safe temperature of 145°F, but for ideal pulled pork you need to go much higher.
How to Tell When Pulled Pork is Done
The most reliable way to tell if pulled pork is done is to use a good quality instant-read meat thermometer. Insert the thermometer into the thickest part of the pork shoulder, away from any bones. It should register between 195-205°F. Here are some other ways to assess doneness:
The Fork Test
Try poking the pork with a fork – if it slides in very easily with little resistance, it’s ready. The meat should be so tender that it shreds and pulls apart easily.
Visual Cues
The outside of the pork will have a dark, crusty bark when it is fully cooked. The meat may start to split at the surface. You may see some juices bubbling out or pooled on the surface.
Bone Mobility
If cooking a bone-in shoulder, the bone should twist and slide easily when you grab it with tongs when the meat is ready.
Time
Cooking time can vary a lot depending on size of pork shoulder, temperature of smoker or oven, etc. But in general, pulled pork takes 1-1.5 hours per pound at 225-275°F. A 6-8 lb shoulder could take 10-12+ hours.
How Long to Smoke a Pork Shoulder
| Weight | Estimated time at 225°F | Estimated time at 250°F |
| 4 pounds | 5 – 7 hours | 4 – 6 hours |
| 6 pounds | 8 – 10 hours | 7 – 9 hours |
| 8 pounds | 10 – 14 hours | 9 – 12 hours |
| 10 pounds | 12 – 18 hours | 11 – 15 hours |
Cook times are affected by many factors like your smoker temperature, size and shape of the pork shoulder, and accuracy of your thermometer. Use the thermometer as the definitive test for doneness.
Tips for Perfect Pulled Pork
Choose the Right Cut
Opt for a boneless Boston butt/pork shoulder or picnic ham. Avoid loin as it is much leaner.
Apply a Rub
Coat the pork liberally with a dry rub of spices, salt, sugar, and herbs for flavor and bark development.
Smoke Low and Slow
Use low, indirect heat between 225-275°F. Smoke for long periods over apple, hickory, pecan, or your favorite wood.
Wrap at Stall
If the temperature stalls around 150-170°F, wrap in foil or paper to power through and tenderize.
Rest Before Shredding
Once reaching 205°F, let it rest wrapped for 1-2 hours so juices can absorb back into the meat.
Shred and Enjoy!
The pork will shred easily with forks. Toss with barbecue sauce and pile high on buns for amazing pulled pork sandwiches.
Conclusion
Achieving tender, textbook pulled pork requires cooking the pork shoulder until it reaches an internal temperature between 195-205°F. Cooking to this temperature range allows enough time for the collagen to break down into gelatin, guaranteeing succulent, pull apart texture. Use a probe thermometer to accurately assess doneness – when it slides into the thickest part of the pork with little resistance, you’ll know your pulled pork is ready for shredding and serving.