pork temp question

Ribhead

Can someone answer a simple question - still learning here!

If I have been reading past posts correctly - Pork Butt (pulled pork) should be pulled when the internal temp hits approx 190 degrees.

Why is that that pork chops or pork lion should be pulled when the internal temp hits approx 140 degrees.

Thks

Doug in Eggmonton

In pulled pork you are cooking low and slow to break down the connective tissue and there's enough fat to keep every thing very moist. At 140 the butt would still be full of tendons and other connective tissue and tough.

FOr the loin cuts there is no connective tissue and not much fat to speak of, the meat is cooked fine at 140 and the moisture has not had a chance to escape. With less fat the meat would be as dry as a bone by the time they got to 190.

And for the record I like my butts at 205.

Dou

vidalia1

I agree with Doug on the explanation between pulled pork & chops or loins...however I pull my butts at 192-195 degrees internal temp (it is just a personal preference)

thirdeye

nm

thirdeye

Have you ever heard the expression "eating high on the hog"? Well, it actually comes into play with your question. The more muscles work, the stronger they become, but with strength comes toughness.

The shoulder muscles get more exercise than the loin muscles (which are the ones you see in a center cut pork chop) which are along the backbone. Usually the farther from the ground a particular muscle is, it will be more tender. The higher cuts of meat are also leaner.

Technically meat from s shoulder is cooked by 140°, but like Doug mentioned it is still tough. Cooking to a higher temp will render the fats, and allow the collagen to convert to gelatin. It's best not to rely on temperature alone, probe your meat for tenderness or wiggle the bone in the shoulder roast to monitor tenderness.