I know many of you are freaking out at the pink meat.
Rest assured it is safe to eat.
I will eat it way faster than I would eat raw fish at a sushi bar.
Sometimes I freeze pork for several days at -4 degrees F.
That will kill the parasites that statistically aren't there anyway.
Most if not all the problems arise from wild meat like bear.
Since I have been curing meat for many years I have done quite a bit of research on it.
The USDA recommends 145F including a safety margin.
I pulled this one at 140F from an oven blasting at 450F.
The temperature rose about 2 degrees after pulling.