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Pork loin is a large cut of meat that comes from the back of the pig—specifically the area between the shoulder and back legs. ... Monitoring the internal temperature of both cuts ensures the ...
Pulled pork, almost always a shoulder cut, ... For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); [1] ...
Pork is the culinary name for the meat of the pig (Sus domesticus). It is the most commonly consumed meat worldwide, [1] with evidence of pig husbandry dating back to 5000 BCE. [2] Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork.
A digital food thermometer in pork A food thermometer in water A roast turkey with pop-up thermometer (the white plastic object in the breast) in the popped position. A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
Preheat the oven to 300°F. Season the pork shoulder generously with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil and sear the pork, turning, until it is well browned all over, about 10 minutes. Transfer the pork to a plate. Add the leeks and garlic to the Dutch oven and brown, stirring, 3 to 5 minutes.
Raise the temperature to 425°F. Uncover the Dutch oven and add the olives. Continue cooking, uncovered, until the liquid is reduced and the meat is very tender, about 20 minutes more.
In the United States, the U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also followed by a 3-minute rest. [2
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