Pork should be cooked to an internal temperature of at least 145°F (63°C) for fresh cuts such as pork chops, pork roasts, pork loin, and tenderloin. After reaching this temperature, it should rest for 3 minutes to allow juices to redistribute, ensuring a juicy and flavorful result. This temperature is safe and recommended by the USDA and the National Pork Board, and it helps maintain moisture without drying out the meat

. Ground pork and mixtures containing ground pork, like sausage, should be cooked to a higher temperature of 160°F (71°C) for safety

. For fattier cuts with more connective tissue, such as ribs or shoulder, cooking to higher internal temperatures (up to 185°F or more) with slow, low heat is advised to break down collagen and fat, making the meat tender and succulent

. In summary:

• Fresh pork cuts (chops, roasts, loin, tenderloin): 145°F (63°C) with a 3-minute rest
• Ground pork and pork mixtures: 160°F (71°C)
• Ribs, shoulder, and tougher cuts: often cooked to 185°F or higher for tenderness

Using a meat thermometer is the best way to ensure pork is cooked safely and to the desired doneness