What should the internal temperature be for a pork roast?

Question

I am cooking a pork roast on a rotisserie and want to be sure it is done. What should its internal temperature be?

Answer 1

170 degrees F

Answer 2

Wow, I'm surprised by the answers. I never go over 150, take it out of wherever its cooking (grill, oven), cover it loosely with foil, let it sit for 10 minutes and it's moist, flavorful and downright juicy.

Answer 3

160 degrees.  No matter how you cook pork, it should be 160 degrees.

Answer 4

71°C, if memory serves me correctly.

Check out fightbac.org for more details on proper cooking temperatures.

Answer 5

160 degrees for Medium

170 degrees for Well Done

Domestic pork does not need to be charred to death anymore.

Answer 6

First of all, I highly recommend purchasing an instant read thermometer, the best you can afford.  Avoid too much poking (holes) into the meat because this will release the meats juices causing the meat to become dry.

Remove the roast at 153 degrees and wrap it in foil and let sit on carving board for 15 minutes (residual cooking) before carving.  This will lock in the juices and the meat will increase in temp to 160 degrees resulting in a moist and delicious roast.  Do not roast until 160 degrees it will become too dry.  Residual cooking (foil wrap and rest) is key here.