Epicurious recipe says 190F. That seems too high.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
pierino is a trusted source on General Cooking and Tough Love.
It's waaaaaaaaaaaaaaayyyy too high. Even the USDA will tell you 140F these days. But the roast will have to rest tented with foil (or a towel) for 10 to 15 minutes after coming out of the oven. It's no longer "the other white meat".
Well….. not so fast. If your recipe is for pulled pork, 190F is spot on. That cut needs the extra time and temperature to render the fat and convert the connective tissue to gelatin.
Otherwise, yes, pork is at its peak between 135-140 (and any little worms will be dead by 140 although that's very rare these days). USDA minimum is now 145F if memory serves, to allow for user error, dial thermometers, etc. Use a digital thermometer, probe a few different spots, and remember we're discussing final temps (allow for some carryover depending upon how hot your oven is).
Please enter a valid email address.
Well played. You deserve a cookie.
A Flavorful Way to Use Your Steamer
The Greatest Hits
A 175-Square-Foot Apartment
The Hit Waffle Towel in New Colors & Sizes
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.