FAQ (Pork)

1. Is ground pork done at 145°F - 150° F (63°C- 66°C)?
No. Ground pork should be cooked until the internal temperature reaches 155°F (68°C).

2. Why do older cookbooks recommend cooking pork to 180°F?
Today’s pork is much leaner; cooking it to over 170°F will result in dry, tough pork. It will be like eating rubber!

3. Is it safe to eat pork that is slightly pink in the middle?
Yes. The bacteria trichina is destroyed at 137°F (58°C). Pork cooked to a temperature of 145°F (63°C) will often have a slightly pink middle.

4. When do you add barbecue sauce to grilled meats?
The sugars in barbecue sauce will burn if they are put on pork at the beginning of grill time. Add the sauce during the last few minutes.