“Pink” meat is ok! If for some reason you see ‘pink’ colored meat at 160 degrees, its ok. It has to do with oxygen affecting the surface ‘color’ of the meat, and has nothing to do about the pork being ‘fully cooked’. Even pink inside is ok, it’s the high moisture content that is causing the color change, nothing to worry about. You will often notice this when using a crock pot for cooking.
“It never reached 165 degrees!”
When cooking low & slow at oven temps in the 200’s, you may not reach 165 up to 180 degrees. The reason is the oven temp is so low, the center of a thick roast or turkey may not read the high temps you are looking for. Crock pots are notorious for this… after 8 hours and the roast has totally fallen apart, yet when you take the temperature, it still has not hit 165 degrees! It’s ok, with a 5-7 pound roast, after 4 hours at 200+ degrees, you have hit your mark and the food is safe.
Alternative Method – add Veggies!
For more flavor and nutrition I add veggies – the classic combo is called “Mirepoix” (pr: meer-pwah) which is equal amounts of diced celery, carrots and onions. The Southern equivalent is called “The Trinity” and is celery, onions and green bell peppers. Both versions are widely used throughout basic American recipes.
When cooking beef & pork roasts, including roasted chicken, I will add these veggies. Then when it comes time to shred the meat, I finely chop these veggies right into the meats (and/or into their gravy sauce) for added flavors and nutrition.