Cooking pork butt (also known as pork shoulder) to the proper internal temperature is critical for both safety and achieving the perfect texture. The collagen in the pork shoulder must reach a high enough temperature to melt and tenderize the meat. Follow these guidelines to determine when your pork butt is done.
What is the minimum safe temperature for pork?
The United States Department of Agriculture (USDA) states that pork must reach a minimum internal temperature of 145°F (63°C) to be safe to eat. At this temperature, any potentially harmful bacteria are destroyed. Some chefs recommend cooking pork to a higher temperature for improved tenderness.
What is the ideal temperature for pulled pork?
For pulled or shredded pork, an internal temperature of 195-205°F (90-96°C) is ideal. At this temperature range, the pork shoulder has cooked long enough for the tough connective tissues to melt, making the meat incredibly tender and easy to pull apart. The higher end of this range gives the most tender pulled pork.
What happens at each pork butt internal temperature?
Here are the key changes that occur in pork shoulder as it reaches various internal temperatures during cooking:
- 140°F (60°C) – Collagen begins to melt, meat starts becoming tender.
- 160°F (71°C) – Collagen is partially melted, pork has some tenderness.
- 170°F (77°C) – More collagen melts, pork continues to get more tender.
- 185°F (85°C) – Collagen is mostly broken down, pork is very tender.
- 195°F (90°C) – Collagen is completely melted, pork is fall-apart tender.
- 205°F (96°C) – Meat starts to dry out while gaining little additional tenderness.
How long per pound to cook pork shoulder?
A general rule of thumb is to cook pork shoulder for about 1-1.5 hours per pound at 225-275°F. So a 5 lb pork butt will take approximately 5-7.5 hours to reach 195-205°F. Cook time can vary depending on the shape and bone-in vs boneless.
Do you need to wrap pork butt while cooking?
Wrapping pork shoulder in foil or butcher paper during cooking can help speed up the cooking time. The pork usually stalls around 150-170°F as the collagen breaks down. Wrapping it at this point will steam the meat and push it quickly through this stall. Wrapping also keeps the pork moist. Some pitmasters swear by wrapping while others prefer no wrap.
How to tell when pork butt is done without a thermometer?
If you don’t have a meat thermometer, you can estimate doneness by:
- Checking if a meat fork or toothpick slides in easily
- Looking for the bone to loosen and wiggle easily
- Testing for tenderness by poking the meat
- Seeing if the meat has started to pull back from the bones
While these can help, using an instant read thermometer is highly recommended for food safety and perfectly cooked pork.
Conclusion
For tender, juicy pulled pork, cook the pork shoulder to an internal temperature of 195-205°F. This long cooking time breaks down the tough collagen into gelatin and melts the fat to make the meat succulent and “pull apart” tender. Use a meat thermometer to track the temperature rather than relying on time, and be sure to rest the pork for at least 30 minutes before pulling or slicing. Properly cooked pulled pork is fall-off-the-bone tender and loaded with flavor.