Pork Cooking Temperatures

[Roccus7]

A few years ago when I ordered some pork chops at a restaurant I was shocked when they asked me how I wanted that done. I grew up in the world of trichinosis so all pork had to be cooked well-done, AKA "Joan of Arc". In 2011 the USDA deemed internal temps of 145 °F with a 3 minute rest was adequate for pork, I've been slowly migrating towards this new normal. The meat is pink, but much juicier, no longer tough and stringy. I made a roast using the new guidelines last night and "The Admiral" was horrifed, nuking her serving into oblivion, while I enjoyed my immensely.

So how are the rest of us cooking our pork, Medium or Joan of Arc??

 

[crabby]

I also go with the 145° for pork. There hasn't been a report of trichinosis in this country in 50 years.

 

[JoeBfishing]

I agree, 145* and let stand for awhile. But in getting to that temp. I’ll go lo n slo cooking wise. 300*-325* oven roasting. I try to get my pork chops off the grill or stove top/oven to when I cut into them that there’s just a trace of pink that us usually disappears when the air hits it.

 

[JoeBfishing]

This porkroast the other day came out scrumptious!!?

 

[Macks]

Pork chops go in the AirFryer for 12 to 14 minutes at 360, come out perfect every time,the juice runs out of them when u slice into them..

 

[CELLFISH]

PORKO LOIN, rules... cellfish...
.

 

[MakoMike]

Do you guys marinate your pork before cooking? I don't usually, unless it some special marinade, but I have read that pork should always be marinated even if it's just in Salt water for a few hours.

 

[JoeBfishing]

When I do a lecheon asado Mike I do. That’s Holiday Pork. I marinated in a Cuban Mojo BBQ sauce. Homemade, biggest feat is getting the sour oranges. Siiii....

 

[JoeBfishing]

Cellie those pork chops look great. Great method.

 

[CELLFISH]

Cellie those pork chops look great. Great method.

wow what an Honor to get a "looks great" from a Cuban Butcher, all we need is some beans and green saladas onda side...

JoeB, thats a method I started using years ago from a restaurant which had onda menu, BLACKENED FISH". TV, too...
Cast iron skillet very hot is the key. did alot of bluefish filets the same way (delicious) bluefish & pork both like Fennel seed... good stuff... oh yeah dont mind the dirty oven, I cleaned it shortly after the last picture... cellfish... lol

 

[CELLFISH]

BLUEFISH Baby... cellfish...

 

[cany]

145 In da smoker.......................... Jenn just cooks them on the stove or over doesent really check internal temp

 

[Chinacat]

Do you guys marinate your pork before cooking? I don't usually, unless it some special marinade, but I have read that pork should always be marinated even if it's just in Salt water for a few hours.

My wife starting marinating most if not all pork we cook the last couple of years. Sometimes its a true homemade marinade, sometimes more of a brine. It definitely helps keep it moist, especially when grilling it. We also don't overcook it and go with the "new" method of semi pink is OK

 

[LMichael]

Hi anyone! I join pork lovers . Grilled meat and vegetables are delicious. But I think I will buy infrared grill. This is a new technology. What do you think about this?

 

[CELLFISH]

nutin like cookin meat on a wood grill. Bon’Appeti... cellie

 

[wader]

I also go with the 145° for pork. There hasn't been a report of trichinosis in this country in 50 years.

ditto

 

[BennyV]

Lol. My moms friend used to order pork chops rare back in the 90s. Waiters used to freak out and some straight up denied her order. Seems to be coming back into fashion.

 

[movetheboat]

the juice should run CLEAR....

 

[movetheboat]

I also go with the 145° for pork. There hasn't been a report of trichinosis in this country in 50 years.

ditto

there have been plenty of cases reported

 

[Loonzter]

Doesn't sound like you guys are taking into account the effects of carryover cooking. Dependant on the size of a roast internal temps can rise a much as 10-15 degrees after removing it from the heat source (while resting). In my opinion the goal should be to shoot for a final internal temp of 145* which would mean if you reach that temp in the oven chances are it will end up being more like 155*. I target my pork roast for 135* and let it rest for 15-20 minutes. When I slice into that baby it's just the way I like it, juicy with a hint of pink in the center. Bring on the mashed potatoes, some gravy or apple sauce and give me a little space. Oh yea, could I get a cold beer please!