I agree with Sneezles. I cook supermarket pork to 140 and free range to 135. The reason pork had to be cooked so long before was to kill trichynosis. That parasite was mainly caused by feeding pigs table scraps in their slop instead of feed. Pigs aren't fed that anymore, and you never hear of pork having trichynosis. Also our pork is much leaner than Grandma's. The old recipes could stand up to long cooking.
I would cook ground pork really well because I would assume it could contain E Coli like ground beef.
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