Thin cuts of pork are not well suited for leaving a thermometer inserted throughout cooking. Ribs and bacon may be too thin to use a thermometer.
You can insert the thermometer first, but it may get in the way of your preparations.
Keep the thermometer away from bone in the pork, as it may affect its readings. If the pork is less than an inch thick, you may be able to insert the thermometer from the side, otherwise, it may be easiest just to insert it from the top.
The internal temperature of the pork will continue to rise once you take it out, regardless of whether you cooked it in the oven or a slow cooker. Never eat pork that hasn’t had its internal temperature brought up to at least 145 °F (63 °C). With ground pork, 160 °F (71 °C) should be treated as the lowest number, rather than 140 °F (60 °C).
Let a thick cut of pork (1 inch (2. 5 cm) or bigger) rest for 15 minutes before eating, but thinner ones will take less time. Keep an eye on the thermometer to ensure it passes the 145 °F (63 °C) mark before serving. If it doesn’t, keep cooking it.
Unlike a continuous read thermometer, an instant thermometer must be inserted and removed each time you check. Do not use an instant surface thermometer, as it won’t tell you internal cooking temperatures.
Even if you’re not using an oven, remove the pork from the heat source before checking its temperature. Checking the temperature while still on the stove or in the oven may also affect the thermometer’s reading.
If the meat is less than 1 inch (2. 5 cm) thick, you may want to insert the thermometer probe horizontally instead of from the top. Be sure to remove the thermometer again before putting the pork back on or in its heat source.
Remember, the pork will continue to cook after you remove it from the heat source.
An internal temperature of 145 °F (63 °C) would be considered “rare,” so you may choose to cook it longer. A temperature of 160 °F (71 °C) is usually considered well done. You don’t need to let ground pork sit after it’s done cooking.
If the juices that come out of the pork run clear or are very faintly pink, the pork is done cooking. If the juices are not clear, continue cooking the pork and check again later.
If the knife or skewer slides in and out easily, the center of the pork has become tender. If you hit resistance, allow the pork to continue to cook and try again after a few minutes.
The pork should be opaque (solid in color) and may have a slight pinkish tint when done. Very thin cuts of pork like sliced bacon can be checked without cutting into them.
If any juices squeeze out, they should be clear when the pork is done cooking. If the pork feels soft to the touch, it needs to keep cooking.
