To achieve pulled pork that is both safe to eat and tender enough to pull apart easily, the ideal internal temperature is 195°F. This temperature ensures that the collagen in the pork breaks down, resulting in a succulent, flavorful meat that can easily be shredded or pulled.
While pork is safe to consume at an internal temperature of 145°F, that level is not sufficient for achieving the desired texture and bite associated with pulled pork. Similarly, while 160°F is above the minimum safe cooking temperature, it still does not allow the meat to reach the level of tenderness required for the pulling process. As for 225°F, this temperature is often associated with the cooking environment (like a smoker), rather than the meat's internal temperature, and would not yield the tender pulled pork result. Therefore, cooking the pork to an internal temperature of 195°F ensures safety and enhances the quality and experience of the dish.