This is the part everyone ignores. You pull the pork at 145°F (or 140°F for carryover). Then you wait.
I know, you’re hungry. The neighbors are drooling. But don’t cut it for five minutes. At least.
Resting lets the juices redistribute. If you cut too soon, all that golden liquid ends up on the cutting board. Not in your mouth. Tragedy.
The Pink Panic
Someone at your cookout will see pink pork and freak out. “Is that raw?!” They’ll point an accusing finger.
Smile. Calmly say, “It’s 145°F. That’s safe and delicious.” Then hand them a plate. Watch them take a bite. Watch their eyes widen.
You’ll convert them. One juicy bite at a time. You’re basically a pork missionary.
Perfect Grilling Temperature for Pork Chops: A Flavorful Guide
