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Pink pork advice from a backyard expert, no thanks
Last Saturday a young fella came in wanting a shoulder for pulled pork and told me his buddy swears it's safe at 145 degrees if it sits long enough. I've seen trichinosis scares back in the 80s wreck whole families, and the USDA guideline of 160 for ground and 145 for whole cuts with rest time gets misread all the time. Pork loin is one thing, but a shoulder is dense and needs to hit 195 to break down collagen anyway. My shop in Des Moines has sold pork for 22 years and I still get nervous when folks treat temperature like a suggestion. Anyone else deal with customers who learned food safety from a backyard BBQ video?
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