That’s it. That’s the secret. The USDA says pork is safe at 145°F. Yes, the moment you see that number on your thermometer, you have permission to pull the roast out.
But wait—there’s a catch. You must let it rest. Don’t you dare carve it right away. Let it sit for at least three minutes. That’s time for a bathroom break or a victory dance.
Why? Because carryover cooking happens. The inside keeps climbing about 5-10 degrees while chilling out. So pull it at 145°F, and it’ll land perfectly at 150°F. Juicy, pink, and glorious.
But What About “Well-Done” Pork?
Ah, you’re one of those people. The ones who think pink pork is poison. I hear you, but let’s be real: pork today is not your grandma’s pork. Trichinosis is basically extinct in commercial pork. You’re safe.
If you absolutely need it gray and dry, take it to 160°F. But I’ll be over here, weeping for your lost flavor. Your call.
No judgment. Okay, maybe a little judgment. But let’s move on.
