Temperatures

Whole cuts (beef, lamb, pork): 63 °C, then rest for 3 minutes

For whole beef and lamb:

52–55 °C rare

55–60 °C medium-rare

60–65 °C medium

65–71 °C well-done

 

For pork, rare is riskier; fully cooked is best.

  • Ground meats (beef, pork, lamb, veal): 75°C
  • Poultry (whole or ground chicken, turkey, duck, etc.): 75°C; whole birds may be cooked up to 82 °C before drying out
  • Fish (fin fish): 63 °C, or until opaque and flakes easily
  • Shellfish (shrimp, lobster, scallops): cook until flesh is pearly/opaque; clams, mussels, oysters cook until their shells open

 

 

Pulled Pork — Safe & Tender Internal Temperature (°C)

  • Safe to eat: 63 °C – the USDA minimum, but meat will be tough and not suitable for shredding.
  • Best for pulling/shredding: 90 °C to 96 °C – this range (≈ 195–205 °F) breaks down collagen for that tender, juicy texture.
  • Around 90 °C gives a firmer but still tender texture.
  • Near 96 °C yields the most pull-apart tenderness—classic pulled pork.
  • Above 96 °C risks drying out the pork, especially thinner cuts, so monitor carefully.

Quick Summary

63 °C Pull-ready (firm)

90 °C Pull-ready (very tender)

96 °C Too high (overcooked risk)

In short: Pull pork around 90–96 °C for the best shredding results. Let it rest for about 30 minutes to redistribute juices before shredding for ultimate tenderness.