Some pork will retain a pink tint at 145°F, particularly near the bone or in thicker cuts. When you cook meat slowly and gently, allowing the temperature to rise evenly from edge to center, the ...

Why We Used to Cook Pork Well Done During the 20th century, pork had a bit of a reputation, specifically as a vehicle for Trichinella spiralis, a parasitic roundworm that causes trichinosis. This ...