Pork Internal Temperature - why so high?

[BigFella]

I have been reading up on cooking some butts and picnics and almost every recipe (ALMOST) says to cook to an internal temp of 190 or above.  I thought that pork was done cooking around the 165-170 mark.  Am I incorrect in this?

I'll be cooking up a picnic this weekend (it's only $0.69 per pound here) so I want to make sure...

[FLBentRider]

The difference is doneness vs tenderness.

At 165 it will be done and tough. 190F will be done and finger licking good.

The difference is the breakdown of connective tissue (which is what makes it tough) into gelatin - which makes it finger lickin' good.

[Wildcat]

I concur with FLBentRider, except if you smoke at no more than 205, you can take out at 165 to 170 and it will be tender.  If you smoke above that I would recommend 190 if you are going to pull.

[WhiteSmoke]

I agree with FLBentRider.

I have BBQ'd Big pork shoulders for years and the secret to tender pork is the temperature.

At about 190 F the connective tissues break down into liquids and fats giving the meat that moist beautiful flavour and pulls apart effortlessly.

Just a word of warning, go to that temp slowly as above about 210 F the meat cooks and sets instead of internally dissolving.  A shoulder with the skin and fat on protects the meat from a high box temp.  I plan on an hour a pound personally for the cook stage, but that's just me.  Oh, and salt the skin.  Pork Craklin'...!!  OK, now I have to hit post before my salivating mouth short circuits the keyboard.

Good luck!

Edit:
  Spelling of FLBentRider.  D'oh!

[Caneyscud]

Dang WhiteSmoke,   I had sworn off shoulders because they can be hard to find nowadays around here.  Now you have reminded me of those succulent, slow-cooked nuggets of deliciousness found in a shoulder.  Gotta go find one!

Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'

[Tenpoint5]

I have always gone on the belief that pork is done at the 165 mark, but will be tough as stated. The connective tissue starts to break down at that point. Which is why we have a stall or plateau. Which is where the IT climbs and hits that 160-165 mark then stops, may even go down a degree or two, for anywhere from 1-4 hours. Until the connective tissues (collagen) convert to gelatin. (Might have the wrong terminology) When it is done converting the IT will start to climb again until the 190-208 IT is reached. This conversion it what enables the Butt to be shredded with ease and the meat strands to separate individually.