190 vs 205 – Ultimate internal temperature for pulled pork?

The “Pulled pork 190 vs 205” question refers to the debate between 190°F and 205°F as the target internal temperature before removing smoked pork from the smoker.

The answer is to shoot for 190°F internal temperature if you plan to rest for several hours; or shoot for 205°F if you will only be resting less than 30 minutes.

In this article, we will cover each target temperature plus much more.

How do you know when your pork butt is done?

Old school BBQ guys will tell you they can look at a pork butt, maybe give it a slight touch/pull, and tell you immediately if it’s done.  I am an Engineer by trade and have always preferred processes that are slightly more technical (and in this case safer). 

A pork butt is done when it reaches an internal temperature of 190 to 205 degrees Fahrenheit. This temperature should be measured by placing a meat thermometer into the fattest part of the pork butt away from the bone.  Which temperature should you aim for?  The answer is all about texture.

• At 190 degrees, the meat will be cooked but still a little tough
• At 205 degrees Fahrenheit, the meat will have that melt-in-your-mouth texture that everyone craves

Pro Tip: If you choose 190 degrees,  rest the pork for at least an hour before pulling.  Doing so allows the natural juices to redistribute throughout the entire cut.  Meat temperature will likely continue to rise as much as 5 – 10 degrees (called the carryover cook).

Side note:  Technically pork is safe to eat at 145 degrees F.  However, pork butt will be tough (sort of like a pork chop) at that internal temp.  Why?  Because the connective tissues don’t break down until you push beyond 145.

Why smoke pulled pork?

Smoked pulled pork is one of the most rewarding dishes you can cook as a bbq pit master. It checks all the boxes for smoking meat…the low and slow cooking process, deeply flavorful meat (rich smoke flavor), great taste when fresh and still awesome when reheated.

I love it too and have met very few people who don’t. If you want to be a BBQ rockstar, you’ve gotta be able to nail delicious pulled pork.

Pork Butt or Pork Shoulder: Which is Better for Pulled Pork?

Smoked pulled pork is generally made from either pork butt (boston butt) or pork shoulder.

I prefer to smoke pork butt because I believe they come out better. I usually throw a couple pork butts on the pellet grill and just go about my day as the meat cooks low and slow.

Here’s a table comparing and contrasting the two cuts:

For more info, here is a cool article on the topic.

What temp should I smoke pork butt at?

The ideal temperature for smoking a pulled pork is to set the smoker between 225°F and 250°F. This low and slow cooking method allows the connective tissue in the pork to break down over time, resulting in tender, amazing meat.

Understanding the Pork Butt Stall Temperature

Learn about the “stall” – a common phenomenon in slow cooking where the internal temperature of the meat stops rising – and how to handle it.  Reference our complete article on Pulled Pork which also covers the infamous stall.

Why a Meat Thermometer is Essential for Juicy Pork Butt

A good meat thermometer is a staple of beginner and expert pit masters alike. It’s one of the first things I recommend to those who ask advice on how to start out or up their BBQ game.

I personally use, and highly recommend, the Thermapen One by Thermoworks. I’ve been through multiple cheaper thermometers and had bad experiences. The Thermapen is 100% worth the money.

Techniques to Shred Pulled Pork Effectively

Shredding pulled pork effectively can be accomplished through a number of methods, each offering its own advantages.

1. Using Forks: This classic method requires two forks to pull the meat apart. It’s a straightforward technique, but can be time-consuming particularly for larger cuts of meat. The benefit of using forks, however, is the control it offers, allowing you to shred the meat to your preferred consistency.
2. By Hand: Shredding by hand can be more efficient than using forks, especially for larger chunks of meat. This method provides a more natural and uneven shred, which can enhance the texture of your pulled pork. Remember, it’s important to let the meat cool a bit before using this method to avoid burns.
3. Using Meat Claws: Meat claws are a specialized kitchen tool designed to shred large cuts of meat quickly and efficiently. They offer the speed of shredding by hand, but with the control of using forks. They’re a great option if you are making pulled pork or other shredded meats.

Remember, no matter what method you choose, the key to effective shredding is ensuring that the pork is cooked to the point where it’s tender enough to be easily pulled apart

FAQ

What is the perfect internal temp for pulled pork?

The ideal final internal temperature for pulled pork is around 195-203°F (90-95°C). At this temperature range, the fat within the meat has had ample time to break down, rendering the pork tender and easily shreddable. Remember to always rest your meat after cooking to allow the juices to redistribute.

How long will the pork butt take to reach the ideal temperature?

A good rule of thumb is to allocate between 1 to 1.5 hours of cooking time per pound of pork butt if your are smoking at 225 degrees Farenheit.  However, multiple factors influence the overall cook time.  We’ve covered the topic of How long to cook a pork butt in another article.  

Is 190 hot enough for pulling pork?

Yes, 190°F is a suitable temperature for pulled pork. At this temperature, the collagen within the meat breaks down and allows the pork to be easily shredded. However, some chefs prefer to let the internal temperature of the pork reach 200°F to ensure maximum tenderness.

Is 205 too high for pork shoulder?

No, 205°F is not too high for pork shoulder. In fact, allowing the internal temperature of the pork shoulder to cook to 205°F can result in a more tender and delicious result.

Should I pull pork at 195 or 203?

Pulled pork can be successfully made at either 195°F or 203°F, depending on your personal preference. If the pork is pulled at 195°F, it will have more of a bite, while pork pulled at 203°F will be more tender and fall apart more easily.

Is 210 too high for pulled pork?

As for 210°F, it’s generally considered too high for pulled pork. While it won’t necessarily ruin the meat, it could potentially make it drier than desired. It’s recommended to keep the temperature at or below 205°F for the best results.

Is pulled pork better at 195 or 205?

It comes down to the individual’s preference for tenderness. Some may find the pork at 205°F more tender and flavorful, while others may prefer the slightly firmer texture at 195°F.

Can a Slow Cooker be used to cook Pulled Pork?

Yes, you can use a slow cooker to cook pulled pork. When making the dish this way, check out this recipe for Slow Cooker Boston Butt.

What can I do with leftover pulled pork?

Leftover pulled pork can be creatively repurposed in various dishes such as enchiladas, BBQ pulled pork pizza, pulled pork hash for breakfast, or even stirred into macaroni and cheese for a hearty meal. Get creative!