Testing for Doneness

Testing for Doneness

To ensure juicy, tender results, lean pork cuts should be cooked to medium doneness - 155°F. For small cuts - chops, kabobs, burgers - use time guidelines and cook until nicely browned, turning once.

Use a meat thermometer to judge the doneness of roasts. When the internal temperature reaches 150°, remove meat and let stand for 10 minutes. The meat's internal temperature will rise about 5 degrees after cooking. For large, less tender cuts like ribs and pork shoulder (Boston butt), cook slowly; follow time guidelines until meat is fork-tender.

Do the Touch Test !

The "touch test" checks the relative firmness of cooked meat to gauge doneness. Here's how:

Make a fist with your thumb in the center of your palm. Clenching your fist as hard as you can, use the index finger of your other hand to touch the muscle at the base of your thumb; this is what overcooked pork feels like.

Keeping a fist, relax just a little; this is what perfectly cooked pork should feel like.

Still keeping a fist, relax completely; this is what raw or undercooked pork feels like.

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