Pork should be cooked to a minimum internal temperature of 145°F (63°C) for whole cuts such as pork chops, pork loin, pork tenderloin, pork roast, pork shoulder, and ham. After reaching this temperature, the meat should rest for at least 3 minutes before serving to allow juices to redistribute and ensure safety. This temperature allows the pork to remain juicy and flavorful without drying out

. For ground pork and organ meats, a higher internal temperature of at least 160°F (71°C) is recommended to ensure safety because grinding increases the risk of bacterial contamination

. Some fattier cuts like pork ribs or shoulder may benefit from cooking to higher temperatures (up to 185°F or more) to break down connective tissues and become tender, but the USDA safe minimum for these cuts is still 145°F with a rest period

. In summary:

• Whole cuts (chops, roasts, loin, tenderloin, ham): 145°F (63°C) + 3-minute rest
• Ground pork and organ meats: 160°F (71°C)
• Fattier cuts (ribs, shoulder) may be cooked higher for tenderness, but safe at 145°F

Using a digital meat thermometer inserted into the thickest part of the meat (away from bone) is the best way to ensure accurate temperature and safe cooking