The Hot Pepper

Oh no! I've been doing it wrong all these years!

If you are like me 190 is the sweet spot I cannot believe someone tries to pull pork at 145 hahahahah

i had someone who did culinary school do that. because they didn't want to overcook it, lose the flavors u know...
but the ribs were chewy. was awkward/gross.

Yes slow smoked pork at that temp is real gross.

This whole movement of "pork can be cooked to beef temps" is misguided at best. Pink pork is a textural nightmare, and really, it's nazty ...

Agreed, the only cook to beef temps I follow for pork is brisket and pork butt temps play well together.

Overcooked pork loin is no good, but that's entirely different meat than shoulder.

Agreed, just like trying to grill a brisket to 130 and eat it is no good. Know your meat and temps = rule #1

Doesn't that 145 deg for pork really only apply for lean cuts like the loin? I couldn't imagine a shoulder being any good if only cooked until 145...

@Jeff, yes, I was shocked that a guy replied to my cooked pork butt that I pulled at 190 and said I should have pulled at 145, guessing he should be kicked from the group. Pork butt does not go from 145 to 155 when resting unless you were cooking it at 500+ lol

I always pull between 195-205, 145 would be horrific!

Why do so many people offer advice when they don't know what they're talking about?