Pulled pork internal temperature — when is it done?
Deel
Short answer: Pulled pork is done at a core temperature of 93–96°C (199–205°F). Not before. At that temperature, the collagen fibers are completely broken down, and the meat pulls apart effortlessly.
Pulled pork is one of the most forgiving BBQ dishes — but only if you respect the core temperature. Too early off the grill, and you'll have dry, tough meat. At the right temperature, you'll have the juiciest meat you've ever tasted.
Why 93–96°C (199–205°F)?
Pork is safe to eat from 71°C (160°F) — but you don't make pulled pork for food safety, you make it for the texture. The collagen in the shoulder only starts to melt and convert into gelatin above 80°C (176°F). This process is only fully complete around 93–96°C (199–205°F).
At that temperature, the meat is so tender that it literally falls apart when you stick two forks into it. That's the moment.
Around 70–75°C (158–167°F), the temperature temporarily stops rising. This is called the "stall" and can last 2–4 hours. Don't panic — this is normal. Moisture evaporates from the meat and cools its surface. Wrap the meat in foil (the "Texas crutch") to break through the stall.
Timeline and temperatures
For a 2–2.5 kg (4.4–5.5 lbs) pork shoulder at 120°C (250°F):
- 0–4 hours: Temperature rises quickly to 60–70°C (140–158°F)
- 4–8 hours: The stall — temperature stagnates around 70–75°C (158–167°F)
- 8–12 hours: Temperature slowly rises to 93–96°C (199–205°F)
- Resting time: At least 30 minutes in foil before pulling
Let pulled pork rest for at least 30 minutes in foil after grilling. The juices redistribute, and the meat becomes even more tender. Have more time? An hour of resting in a cooler (wrapped in towels) gives the best results.
More about pulled pork
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