Thanks for the update on the pork temps.
When I have guests, I still pull at 155F. Carryover takes it to 160. Most people freak out on medium rare pork. When it is just me and the wife, I pull at 140, and carryover takes it to 145. Had to show her on the USDA website before she would try it, but now it is her preferred doneness. Heck Prosciutto is never over room temperature, and we ALL love that. ;-)