Collection: Pork Recipes

Chops, tenderloin, and roasts are safe at 145°F followed by a 3-minute rest, and a little pink in the center is fine. Ground pork should reach 160°F. Cuts meant for pulling, like pork shoulder, need to go much further, to about 195–205°F, so the connective tissue breaks down and the meat shreds easily.

Pork shoulder, sold as Boston butt or picnic shoulder. Its fat and connective tissue melt during long, slow cooking, which is what makes pulled pork tender and juicy. Leaner cuts like loin and tenderloin dry out before they ever reach that pull-apart stage.

Choose thicker chops, ideally bone-in, and salt them at least 40 minutes ahead or the night before so they hold on to moisture. Cook over medium-high heat, pull them at 145°F, and let them rest a few minutes before slicing. Overcooking is the most common cause of dry pork chops.

Tenderloin is a small, lean, quick-cooking cut, usually 1 to 1½ pounds, that roasts or grills in about 20 to 30 minutes. Pork loin is a larger, wider roast, often with a fat cap, and takes considerably longer. They aren't interchangeable in a recipe without adjusting the cooking time.

Most store-bought hams are already fully cooked (check the label), so you're really reheating. Bake it covered at around 325°F until the center reaches 140°F, then uncover and brush on the glaze during the last 15 to 20 minutes so it caramelizes without burning.