Originally Posted by chrisandcindy55
You need to cook pork to about 155 degrees to be safe...
Sorry, but I have to disagree. You may like the way your pork is at 155 F but is is not necessary to get it that hot to be safe.
Trichinosis, the culprit that caused generations of Americans to overcook their pork "to be safe", is no longer an issue with modern pork products. Breeding, feeding and raising hogs is done in a much different manner to ensure safety.
Regardless, even if trichinosis were present (not likely) it is killed instantly at 137 F. At that temperature your pork will be slightly pink. I prefer to take it out 145 F.
Modern pork has been bred to be very lean. Lean meats dry out quickly when overcooked as there is no fat to maintain moisture. Moist pork can be had with brining and proper cooking.