So, 145°F for whole cuts, 160°F for ground, and always let it rest. It’s a simple rule that turns a dry worry into a juicy win. Next time you hear someone say “pork has to be well done,” you can smile and gently correct them.
Isn’t it amazing how a few degrees can change everything? Cooking pork used to feel like a gamble, but now it’s just science-y and delicious. Go ahead—fire up that grill or pan, grab your thermometer, and give it a try. Your taste buds will thank you.
