Comments on: Pulled Pork Internal Temp: A Guide For BBQ Enthusiasts

By: christina g

christina g — Tue, 03 Jun 2025 18:18:50 +0000

In reply to Rob. I realize this is old, but curious if you left covered or uncovered for some or all of the cooking time? I would love to know if you happen to get this!

By: Rebecca

Rebecca — Mon, 09 Dec 2024 19:22:49 +0000

Thank you for this detailed information for the perfect cook. I cook this in the oven, and I have guessed at how long it would take to get to the 200 degree mark, to the 205 degrees, which I shoot for. This is a great article for beginners and beyond. I use the same method for my brisket, taking it to the 200+ degree mark. There is some detailed information here that I was not aware of, so this is very helpful. I will print this and leave it in my recipe instructions file for others to see, as well.

By: Rob

Rob — Wed, 20 Apr 2022 15:23:43 +0000

Thank you so very much for such an informative article.
I tried several different methods but this by far gave me a perfect restaurant style pulled pork.
I have no smoker so in the oven it went on a rack inside a tray. I modified the first 30 mins to 450 to sear the meat and seal the juices in, I continued cooking for 10 hours at 250, almost no liquid escaped throughout the remaining cooking time. The meat was Moist and easily broken down to shredded joy and the crust was carmelized and slightly hard but not crispy.
Final internal temp of 202 degree’s with a meat thermometer was the key to changing it’s texture from a roast to stringy soft perfect pulled pork.

By: Pete

Pete — Tue, 27 Jul 2021 14:38:21 +0000

Very informative, thanks.