Imagine the aroma of slow‑smoked pork butt drifting from the grill, the meat so tender it falls apart at the touch of a fork, and your guests raving about the perfect pulled pork. That moment of culinary triumph starts with one crucial decision: choosing the right weight of pork butt to match your smoker, your timeline, and the crowd you’re feeding. In this guide, you’ll discover how to gauge the ideal size for your setup, balance flavor development with cooking efficiency, and avoid common pitfalls that leave you with either a dry, overcooked slab or an under‑served feast.
By the end of the article, you’ll feel confident selecting the exact cut that delivers juicy, succulent strands every time, whether you’re planning a backyard barbecue, a holiday spread, or a week‑long batch for meal prep. You’ll learn the science behind meat-to-heat ratios, the art of adjusting seasoning and cooking time to the weight you pick, and how to fine‑tune the process for consistently flawless results that keep your friends coming back for more.
🔑 Key Takeaways
- To determine the weight of a pork butt, weigh it on a digital scale or by measuring its dimensions to estimate its weight accurately.
- The ideal weight for a pork butt in pulled pork recipes is typically between 2-5 pounds, allowing for even cooking and tender meat.
- A pork butt exceeding 5 pounds can be too large for some recipes, potentially resulting in overcooked or dry meat.
- The weight of the pork butt does not significantly affect the flavor of the pulled pork, as other factors like seasonings and cooking methods are more influential.
- In competitive barbecue, the average weight of a pork butt is around 3-4 pounds, allowing for a consistent and tender final product.
- A larger pork butt, typically above 6 pounds, will require significantly longer cooking times, often 12-18 hours, to achieve tender meat.
Determining the Perfect Pork Butt Weight
Determining the perfect pork butt weight is crucial for achieving tender, juicy, and flavorful pulled pork. The ideal weight can vary depending on several factors, including the number of people you’re serving, the level of tenderness you prefer, and the size of your smoker or cooking vessel.
A general rule of thumb is to plan for about one pound of pork per person, assuming you’re serving a generous portion of pulled pork. This translates to a minimum of three to four pounds of pork for a standard pulled pork recipe, which typically serves four to six people. However, if you’re looking for a more indulgent spread or want to ensure everyone gets a second helping, consider opting for a larger pork butt weighing between five to seven pounds.
It’s also essential to consider the size and capacity of your smoker or cooking vessel. If you’re working with a smaller unit, a smaller pork butt may be more suitable to avoid overcrowding and ensure even cooking. Conversely, a larger smoker can accommodate a bigger pork butt, allowing for more flexibility and room for error. Keep in mind that a larger pork butt will generally require longer cooking times, so factor this into your planning to avoid overcooking or undercooking the meat.
When shopping for a pork butt, look for a cut that’s around 1-2 inches thick and has a good layer of fat throughout. This fat will help keep the meat moist and flavorful during the cooking process. A heavier pork butt with a higher fat content will generally yield more tender and juicy results than a leaner cut. However, be aware that excessive fat can make the meat more prone to burning or developing a greasy texture, so aim for a balance between fat and lean meat.
To further refine your pork butt selection, consider the breed of pig and the pork butt’s marbling score. Some breeds, like the Duroc or Berkshire, are known for their rich, buttery flavor and tender texture, making them ideal for pulled pork. A higher marbling score, which indicates a more even distribution of fat throughout the meat, can also contribute to a more tender and flavorful final product. When in doubt, consult with your butcher or meat supplier to determine the best pork butt options for your specific needs and preferences.
Understanding the Ideal Pork Butt Size for Pulled Pork
When it comes to preparing the perfect pulled pork, one of the most critical factors to consider is the size of the pork butt. While many novice pitmasters might assume that the bigger the better, the ideal pork butt size for pulled pork perfection is actually a delicate balance between size, yield, and cooking time.
A general rule of thumb is to look for a pork butt that weighs between 2 and 4 pounds. This size range offers a perfect balance between the amount of meat you’ll yield and the cooking time required. If you opt for a pork butt that’s too small, you might end up with a limited amount of meat, which can be disappointing, especially if you’re planning to serve a large crowd. On the other hand, if you choose a pork butt that’s too large, it will take significantly longer to cook, which can lead to a tough, overcooked final product. A 2 to 4 pound pork butt is ideal because it will yield a generous amount of tender, juicy meat, while also cooking quickly enough to prevent overcooking.
Another important factor to consider when selecting the perfect pork butt size is the type of cooking method you’ll be using. If you’re planning to cook your pork butt low and slow using a smoker or a slow cooker, you may be able to get away with a slightly smaller pork butt, as the low heat and long cooking time will help to tenderize the meat. However, if you’re planning to cook your pork butt using a higher heat method, such as grilling or pan-frying, you’ll want to opt for a slightly larger pork butt to ensure that the meat is cooked through before it becomes tough and dry.
In addition to the size of the pork butt, it’s also important to consider the bone structure. A pork butt with a larger bone will generally yield more meat than a pork butt with a smaller bone. However, if you’re planning to shred the meat, the bone structure won’t be as critical, as the meat will be easily pulled apart from the bone. If you’re planning to slice the meat, on the other hand, you’ll want to opt for a pork butt with a smaller bone to ensure that the meat is tender and easy to slice.
Ultimately, the ideal pork butt size for pulled pork perfection will depend on your personal preferences and cooking methods. If you’re new to pulled pork, it’s a good idea to start with a pork butt that weighs around 2 pounds, as this size is easy to manage and will yield a generous amount of meat. As you become more comfortable with your cooking techniques and preferences, you can experiment with larger pork butts to see what works best for you. Remember, the key to perfect pulled pork is to cook the meat low and slow, using a combination of patience, practice, and attention to detail.
The Risks of Overly Large Pork Butts
People often equate a larger pork butt with a bigger, more impressive meal, but that assumption can backfire in several practical ways. When you select a massive slab—say, eight or nine pounds—you’re not just buying more meat; you’re buying a longer, more complex cooking process that can lead to uneven doneness, uneven seasoning, and ultimately a less satisfying pulled pork experience. A real-life example is a backyard cook who purchased a nine-pound butt hoping to feed a large family gathering. The meat took nearly five hours to reach the ideal internal temperature, and by the time it was ready, the outer layers were overcooked and dry while the inner portions were still slightly underdone. The result was a dish that required additional sauce and butter to mask the dryness, and the family members who ate the outer portions left with a less enjoyable texture. This scenario illustrates how a larger cut can create a mismatch between cooking time and the desired outcome, leading to a compromised product.
Another significant risk of opting for an overly large pork butt is the challenge of maintaining consistent internal temperature throughout the meat. Large cuts have a higher volume and a thicker center, which means that heat must penetrate deeper to reach the core. This often forces cooks to either increase the cooking time or raise the temperature, both of which can dry out the exterior. In a practical kitchen setting, a five-pound butt might cook comfortably in 4½ hours at 225°F, but a ten-pound butt could require 7 to 8 hours. During that extended period, the outer fat layer may render out, leaving a leaner surface that dries quickly. The result is a pulled pork that feels rubbery or tough, especially if the outer layers are overcooked while the center is still in the “pink” zone. Even with a thermometer, the risk of a temperature gradient remains high, making it difficult to achieve the melt-in-your-mouth tenderness that defines great pulled pork.
Cost and waste are also serious concerns when you choose a pork butt that is larger than necessary. The price per pound for a high-quality cut can be steep, and buying a big slab means you’re committing a large sum of money upfront. If your meal plan includes fewer guests or if you’re unsure about the exact number of servings needed, you may end up with more meat than you can consume before it spoils. A common example involves a host who bought a ten-pound butt for a small dinner party, only to find that half the meat went unused after the guests finished. The unused portion had to be frozen, and even then, the quality diminished over time. In addition, larger cuts require more storage space—whether in a refrigerator or freezer—potentially causing logistical issues in kitchens that have limited capacity. These factors combine to make an overly large pork butt a financial and practical risk that can be avoided with proper planning.
Handling and preparation logistics also suffer when the pork butt is too large. Slicing a massive slab is more labor-intensive and time-consuming; the thicker the meat, the more effort it takes to cut through the fat and muscle fibers. This can be problematic when you’re serving a crowd and need to move quickly from cooking to plating. Moreover, a larger butt may not fit comfortably in a standard smoker or oven, forcing you to use a smaller cooking vessel or to cut the meat into smaller pieces before cooking—an additional step that defeats the purpose of buying a single, whole cut. There’s also the issue of seasoning distribution; a big slab can be difficult to coat evenly with rubs or marinades, leading to pockets of flavorless meat. When you’re working with a tight schedule, these handling challenges can turn a simple pulled pork recipe into a logistical nightmare.
The best way to avoid the pitfalls of an overly large pork butt is to start with a realistic estimate of servings and then choose a weight that matches that estimate. A good rule of thumb is that a cooked pork butt yields roughly 1.5 to 2 pounds of pulled pork per pound of raw meat, depending on trimming and cooking method. If you’re feeding ten people, a five-pound butt will likely produce enough for everyone, whereas a ten-pound butt may be excessive. Consider your cooking equipment; if you’re limited to a 5‑gal smoker, a five-pound butt will fit comfortably and cook evenly. If you’re planning a potluck or a buffet, you might want to buy two smaller butts instead of one huge one, as this allows for better temperature control and easier portioning. Finally, keep in mind that a smaller, well‑managed pork butt often results in a tastier, juicier, and more economical pulled pork than a giant slab that risks overcooking, waste, and logistical headaches.
How Weight Impacts Pork Butt Flavor and Texture
When it comes to achieving pulled pork perfection, the weight of your pork butt is far more crucial than you might think. The weight of the pork butt directly impacts the flavor and texture of the final dish. A pork butt that’s too small may not have enough connective tissue to break down during cooking, resulting in a tough and fibrous texture. On the other hand, a pork butt that’s too large may lead to an uneven cooking process, resulting in some parts being overcooked while others remain undercooked. This can cause the meat to lose its moisture and become dry, which is a major turn-off for anyone who loves a tender and juicy pulled pork.
The optimal weight range for a pork butt varies depending on the cooking method and personal preference. Generally, a pork butt weighing between 2-4 pounds is ideal for slow cooking methods like braising or smoking. This size allows for a perfect balance of fat and lean meat, which makes for a tender and flavorful pulled pork. If you’re looking to cook a pork butt for a smaller group, a 1-2 pound piece is also suitable, though it may require some adjustments to cooking time and temperature. For larger groups, you may want to opt for a 5-6 pound pork butt, but be prepared to adjust your cooking time and temperature accordingly.
The weight of the pork butt also plays a significant role in determining the amount of fat that gets rendered during cooking. A pork butt with a higher fat content will naturally render more fat, which can be beneficial for adding flavor and moisture to the final dish. However, if you’re looking for a leaner pulled pork, you may want to opt for a pork butt with a lower fat content. In this case, it’s essential to monitor the cooking temperature and time closely to prevent the meat from drying out. A good rule of thumb is to aim for a pork butt with a fat cap of about 1-2 inches thick, which will provide a nice balance of flavor and texture.
Another critical factor to consider when selecting a pork butt is the marbling score. Marbling refers to the amount of intramuscular fat that’s dispersed throughout the meat. A higher marbling score indicates a pork butt with more intramuscular fat, which can contribute to a more tender and flavorful pulled pork. In general, a pork butt with a marbling score of 6-8 is ideal for slow cooking methods, while a score of 4-6 is better suited for faster cooking methods. It’s worth noting that the marbling score can vary depending on the breed and quality of the pig, so be sure to ask your butcher or grocery store staff for more information.
Ultimately, the key to achieving pulled pork perfection lies in selecting the right pork butt weight for your specific needs. By considering factors like weight, fat content, and marbling score, you can ensure that your pork butt is cooked to perfection and yields a tender, juicy, and flavorful pulled pork that will impress even the most discerning palates. Whether you’re a seasoned pitmaster or a beginner looking to try your hand at slow cooking, mastering the art of selecting the perfect pork butt weight is an essential skill that will take your pulled pork game to the next level.
❓ Frequently Asked Questions
How do I determine the weight of a pork butt?
The most reliable way to determine the weight of a pork butt is to use a kitchen or butcher’s scale, which gives an exact measurement in pounds or kilograms as soon as the meat is placed on the platform. If you purchase the butt pre‑packaged, the label will usually list the net weight, but it is wise to verify that figure with a scale because trimming, bone, and any excess fat can cause the actual usable weight to differ from the printed number. In a typical grocery setting a whole pork butt ranges from about five to ten pounds, with the larger end of the spectrum often found in specialty meat markets; a standard 6‑ to 8‑pound butt is ideal for most home‑cooked pulled‑pork recipes because it provides enough meat for a crowd while still fitting comfortably on most smokers or ovens.
When planning how much pork butt to buy, calculate the finished serving size by accounting for the usual cooking loss of 30 to 40 percent, which means the edible meat after smoking or slow‑roasting will be roughly two‑thirds of the raw weight. Most pulled‑pork experts recommend allocating between one‑third and one‑half pound of cooked meat per person, so a five‑pound raw butt will typically serve eight to twelve guests after the shrinkage is taken into account. For example, if you are feeding a party of twenty, selecting a pork butt that weighs eight to ten pounds raw will ensure you have enough tender, flavorful meat to meet the demand without excessive leftovers.
What is the ideal weight for a pork butt to use in pulled pork?
For the ideal weight of a pork butt to use in pulled pork, a general guideline is to look for a shoulder cut that weighs between 2 and 3 pounds or 0.9 to 1.4 kilograms. This weight range typically yields a moderate-sized pulled pork dish, suitable for a small to medium-sized gathering. It’s worth noting that a larger pork butt, typically weighing 4 to 5 pounds or 1.8 to 2.3 kilograms, can be divided into smaller portions, but it may also result in a slightly dryer end product due to the increased cooking time required.
When it comes to the ideal bone weight, a smaller bone, typically weighing between 0.2 to 0.3 pounds or 0.1 to 0.14 kilograms, is often preferred. This smaller bone allows for a more even distribution of meat, resulting in a more tender and flavorful pulled pork. On the other hand, a larger bone can make the meat feel tougher and more challenging to shred. As a rough estimate, about 25 to 30 percent of the total weight of the pork butt should be attributed to bone.
The weight of the pork butt can also significantly impact the cooking time. Generally, a 2-pound or 0.9 kilogram pork butt will require around 8 to 10 hours of cooking time, while a 3-pound or 1.4 kilogram pork butt can take up to 12 hours. It’s essential to keep in mind that the exact cooking time will depend on the individual’s preferred level of tenderness and the specific cooking method used.
Can a pork butt be too large for certain recipes?
A pork butt can indeed be too large for certain recipes, particularly those that require a specific cooking time or temperature to achieve tender and flavorful results. For instance, a pork butt that weighs over 10 pounds may be too large for a standard slow cooker or Dutch oven, as it may not fit comfortably or cook evenly. In such cases, it is essential to consider the size of the cooking vessel and the desired level of doneness when selecting a pork butt, to ensure that the meat is cooked consistently and safely.
The size of the pork butt can also impact the cooking time, with larger cuts requiring more time to reach a safe internal temperature of 190 degrees Fahrenheit. According to the United States Department of Agriculture, a pork butt that weighs between 2 and 4 pounds can be cooked in about 8 to 10 hours, while a larger cut of 6 to 8 pounds may require 12 to 14 hours of cooking time. Furthermore, a pork butt that is too large may also lead to uneven cooking, where the outer layers are overcooked while the inner layers remain undercooked, resulting in a less than desirable texture and flavor.
To avoid these issues, it is crucial to choose a pork butt that is suitable for the recipe and cooking method being used. For example, a recipe that calls for a pork butt to be cooked in a smoker may require a larger cut of meat, typically between 8 and 10 pounds, to achieve a rich and smoky flavor. On the other hand, a recipe that involves cooking the pork butt in a slow cooker may be better suited for a smaller cut of meat, around 2 to 4 pounds, to ensure that the meat is cooked evenly and falls apart easily. By selecting the right size of pork butt, cooks can ensure that their pulled pork turns out tender, juicy, and full of flavor.
Does the weight of the pork butt affect the flavor?
The weight of the pork butt can indeed have a significant impact on the flavor of the resulting pulled pork. This is because the weight of the pork butt is directly related to its marbling, which in turn affects the tenderness and juiciness of the meat. A larger pork butt with more marbling will typically have a more complex and rich flavor profile compared to a smaller pork butt with less marbling.
Marbling refers to the streaks of fat that are dispersed throughout the meat, and it plays a crucial role in adding flavor and moisture to the pork. A pork butt with more marbling will have a higher percentage of fat, which will melt and infuse the meat with its rich, savory flavor during the cooking process. For example, a pork butt with a higher fat content will result in a more tender and juicy pulled pork with a deep, meaty flavor. On the other hand, a pork butt with too little marbling may result in a pulled pork that is dry and lacking in flavor.
In general, it’s recommended to choose a pork butt that weighs between 2-4 pounds for best results. This weight range allows for a good balance of tenderness, juiciness, and flavor, making it ideal for slow-cooked pulled pork. It’s worth noting that the weight of the pork butt can also affect the cooking time, so it’s essential to adjust the cooking time accordingly to ensure that the meat is cooked to perfection. In general, a larger pork butt will require longer cooking time to achieve the same level of tenderness and flavor as a smaller pork butt.
What is the average weight of a pork butt used in competitions?
The average pork butt selected for competitive pulled pork contests typically weighs between 8 and 10 pounds. Judges and seasoned pitmasters often choose a cut in this range because it balances tenderness and flavor while remaining manageable for cooking times and equipment limits. For instance, at the Texas Pulled Pork Championship, the standard entry weight is 9 pounds, and many winning entries fall within the 8.5‑10 pound window, ensuring a consistent texture and moisture level across the field.
While the 8‑ to 10‑pound range is common, some competitions allow slightly larger or smaller cuts depending on the format and cooking method. A few regional contests permit up to 12 pounds for a “large‑cut” category, but most top-tier events restrict entries to under 10 pounds to maintain uniformity in cooking time and to keep the final product within the desired 1.5‑to‑2‑inch thick slice that is ideal for shredding. Pitmasters who deviate from the standard weight often adjust their cooking plan—adding more liquid or extending the smoking time—to achieve the same juicy, pullable result that judges expect.
How does the weight of a pork butt affect cooking time?
The weight of a pork butt has a significant impact on the cooking time required to achieve tender and flavorful pulled pork. A general rule of thumb is that a 2-pound pork butt will require 8 to 10 hours of cooking time in a low-temperature oven or 4 to 6 hours in a slow cooker, while a 5-pound pork butt will require 12 to 14 hours of cooking time in a low-temperature oven or 6 to 8 hours in a slow cooker.
When it comes to the internal temperature of the pork butt, it is essential to cook it to 190 degrees Fahrenheit to ensure food safety and tender meat. This internal temperature is reached faster with smaller pork butts, as their smaller size allows for more even heat distribution. For example, a 2-pound pork butt typically takes around 6 to 8 hours to reach 190 degrees Fahrenheit, while a 5-pound pork butt may take up to 14 hours to reach that temperature. This is because larger pork butts have a lower surface-to-mass ratio, which means that heat is distributed more slowly throughout the meat.
To achieve perfectly cooked pulled pork, it’s crucial to consider the weight of the pork butt and adjust the cooking time accordingly. If you’re cooking a large pork butt, you may need to use a larger slow cooker or adjust the temperature of your oven to ensure that the meat cooks evenly. It’s also essential to use a meat thermometer to monitor the internal temperature of the pork butt, as this is the best way to determine when it’s cooked to perfection. With practice and patience, you can master the art of cooking the perfect pulled pork, regardless of the size of the pork butt.
Are there specific recipes that call for a certain pork butt weight?
Many classic pulled‑pork recipes actually prescribe a target weight for the pork butt because the size of the cut directly influences cooking time, rub proportion, and the number of servings it will produce. A Texas‑style smoked pork butt, for example, commonly calls for a 5‑ to 6‑pound roast; at a typical smoking temperature of 225 °F the rule of thumb is about 1.5 hours per pound, which yields a total cook time of roughly eight to nine hours and enough meat to feed twelve to fifteen people when serving a standard ⅓ pound portion per guest. In contrast, home‑cook recipes designed for smaller grills or indoor ovens often recommend a 3‑ to 4‑pound butt, which reduces the smoking window to five to six hours and still provides enough pulled pork for six to eight diners. Competition‑level recipes may even specify an 8‑ to 10‑pound butt to maximize meat yield and achieve the deep bark and smoke ring prized by judges, with cooking times extending beyond twelve hours at low heat.
Other regional or flavor‑focused recipes also tie the desired weight to the sauce and seasoning balance. A Cuban mojo pork butt recipe frequently calls for a 2‑ to 3‑pound cut, allowing the citrus‑garlic‑orange glaze to fully penetrate the meat without overwhelming it, while a Korean‑style pulled pork that incorporates gochujang and sesame oil typically recommends a 4‑ to 5‑pound butt so the glaze can coat a larger surface area and maintain the proper spice‑to‑meat ratio. These weight guidelines are not arbitrary; they ensure that the amount of rub, liquid smoke, or braising liquid matches the mass of the pork, resulting in consistent flavor development and texture across a wide range of cooking methods.
Does the weight of the pork butt affect the amount of fat and marbling?
The weight of the pork butt indeed has a significant impact on the amount of fat and marbling present within the meat, which can affect the overall texture and flavor of the final product. Generally, a larger pork butt will contain more fat and marbling than a smaller one, due to the higher percentage of intramuscular fat that typically accumulates in the shoulder area of the pig. For instance, a 5-pound boneless pork butt may contain upwards of 30% fat, while a 2-pound example may have a fat content of around 25%.
When it comes to marbling, the weight of the pork butt can also play a role. Marbling refers to the delicate white flecks of fat that are dispersed throughout the meat, adding flavor, tenderness, and moisture to the final dish. A larger pork butt will typically contain more marbling, which can be a major factor in the overall quality of the pulled pork. In fact, research has shown that a higher marbling score is often associated with a more tender and flavorful final product. For example, a pork butt with a marbling score of 8 or 9 will generally produce better results than one with a score of 5 or 6.
It’s worth noting, however, that the relationship between pork butt weight and fat/marbling content is not always straightforward. Other factors, such as breed, age, and feed, can also influence the final result. For this reason, it’s essential to choose a high-quality pork butt from a reputable source, regardless of its weight. By selecting a pork butt with a good balance of fat and marbling, you can help ensure that your pulled pork turns out tender, juicy, and full of flavor.
Can a larger pork butt be used to feed a crowd?
Yes, a larger pork butt can easily feed a crowd, and in many barbecue circles it is the preferred choice for large gatherings. A 10‑ to 12‑pound pork butt typically yields about 6 to 8 servings of pulled pork when cooked to the proper 195–205 °F internal temperature and then shredded. If you need to serve a larger group, a 15‑ to 18‑pound butt will produce roughly 9 to 12 servings, giving you room for extra portions or for guests who want a generous helping. The key is to maintain the correct cooking time—roughly 1.5 to 2 hours per pound—so that the meat remains moist and tender while still breaking down into pullable fibers.
When planning for a crowd, it is also wise to consider the type of event and the appetites of your guests. For a casual backyard cookout, a 12‑pound butt is often sufficient for 12 to 15 people, especially if you pair it with hearty sides like coleslaw, baked beans, and cornbread. For a larger festival or family reunion, a 15‑pound or even a 20‑pound butt can provide ample pulled pork, especially if you anticipate guests who may want extra portions or who enjoy the meat as a main protein in sandwiches or tacos. Additionally, using a larger cut allows for better marbling and fat content, which helps keep the pork juicy and flavorful even when cooked for several hours.
Are there any recommended cooking methods for different pork butt weights?
Cooking methods for pork butt can vary depending on its weight, with larger cuts requiring longer cooking times to achieve tender and juicy results. For pork butts weighing 2-3 pounds, a quick sear on the stovetop or in the oven can be followed by finishing the cooking process in a slow cooker or Instant Pot, which can help to break down the connective tissues and create a tender, fall-apart texture. This method can be completed in as little as 2-3 hours, resulting in a delicious and flavorful pulled pork.
For larger pork butts, weighing 5-7 pounds, a low-and-slow cooking method is often preferred to ensure that the meat is fully cooked and tender. This can be achieved by cooking the pork butt in a smoker or on the grill at a low temperature, typically between 225-250 degrees Fahrenheit, for 8-10 hours. Alternatively, a slow cooker or Dutch oven can be used, cooking the pork butt for 10-12 hours on low heat. This longer cooking time allows for the breakdown of connective tissues and the absorption of flavors, resulting in a tender and juicy pulled pork.
It’s worth noting that pork butts weighing 10 pounds or more may require even longer cooking times, often 12-14 hours or more, to achieve tender results. In these cases, a combination of low heat and moisture, such as a slow cooker or braising liquid, can help to break down the connective tissues and create a tender, flavorful pulled pork. Regardless of the cooking method, it’s essential to ensure that the internal temperature of the pork reaches 190-195 degrees Fahrenheit to ensure food safety and optimal flavor.