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Pulled Pork internal temp

KayakjackKayakjack Posts: 8
edited 6:43PM in EggHead Forum
I'm going to do a pork shoulder for a July 4 party. What should the internal meat temp be when I'm done? Some of the stuff I've been reading says 200 degrees, but I'm a little gun shy since the pork loin I did last night was a little dry why eaten at 195 degrees. [p]Is there something about the shoulder that would keep it moist at 200 degrees, or will I dry that out too?[p]Thanks!![p]Jack


  • AZ GeoffAZ Geoff Posts: 66
    I am a beginner, but I have done 3 pulled porks - cooked them all to 200 degrees, and they were great!!!
    Good luck!![p]Az Geoff

  • Kayakjack,[p]There is some difference between a pork LOIN and a shoulder or pork butt. I think you would like the pork loin better if you pull it off the cooker around 140-145 degrees. [p]Your shoulder has much more internal fat than your loin and should be taken up to about 195-205 internal for best pulling results. If you plan to slice, pull it around 170 degrees. It will still have a lot of fat but the flavor will be wonderful. [p]Dave

  • MickeyTMickeyT Posts: 607
    Old Dave has the number on a loin. 140-145 is it. You'll just love it.[p]Mick
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