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The pork will need to be thick enough for you to leave the thermometer probe inserted throughout cooking, so some cuts of pork may not be appropriate for a continuous read thermometer. Anything one inch or thicker should be fine. 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. A continuous read thermometer is meant to stay in the pork throughout its cooking time, but you'll want to do any preparations, brines, and the like before inserting it. You can insert the thermometer first, but it may get in the way of your preparations. According to the USDA, pork needs to be cooked to between 145F (63C) and 160F (71C) in order to be safe to eat. However, you can take the pork out of the oven a few degrees prior to the 145 mark to avoid overcooking. 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 145F (63C). With ground pork, 160F (71C) should be treated as the lowest number, rather than 140F (60C). Although you may remove the pork a few degrees before it reached the recommended temperature, heat from the outside portions of the meat will continue to spread into the middle, raising the temperature even out of the oven. Let a thick cut of pork (1 inch (2.5cm) 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 145F (63C) mark before serving. If it doesn't, keep cooking it.
Make sure the pork is at least 1 inch (2.5cm) thick. Prepare the pork to be cooked. Wait until the thermometer reads at least 140F (60C). Take the pork out of the oven and let it sit.