In case he doesn’t know, he only needs to take it to 145 now for it to be safe. I hear 150 is a good number.
Oh, yeah, we don’t have the old days trichinosis problem. You can pretty much cook your pork as you like it, like beef, and it’s better, because it’s easy to dry out the pork from overcooking if you’re not careful.
His pork turns out moist, pink and smoky, always great. The temperature probably varies around 160, because we don’t make a science of it. We have two digital meat thermometers. Handy things! :-)
What a sad story.