The ideal final internal temperature for shredded pork, typically achieved through slow cooking methods like smoking or braising, is generally considered to be between 190F (88C) and 205F (96C). This range ensures the breakdown of connective tissues, resulting in tender, easily-shredded meat.
Achieving this specific temperature range is crucial for optimal texture and flavor. Lower temperatures may result in tough, chewy meat, while excessively high temperatures can dry the pork out. Historically, pitmasters and home cooks relied on experience and tactile cues to determine doneness. Modern cooking tools, like instant-read thermometers, now provide a more precise and reliable method for ensuring perfectly cooked, succulent pulled pork every time. This precise temperature control has contributed to the increasing popularity and consistent quality of this barbecue staple.
