It's better to cook pork slow to allow collagen to break down and result in a more tender texture to the pork.
This means that you should cook the pork at a lower temperature for a longer time period which is a low and slow method of cooking.
The slower cooking of pork is recommended especially for tougher cuts of pork like pork butt or shoulder.
Pork shoulder and pork ribs also have a lot of collagen also known as connective tissue that requires time to break down properly at a lower temperature for it to become tender.
However lean cuts of pork such as tenderloin pork and pork loin are better cooked faster which prevents them from becoming dry.
For best results pork loin should always be cooked slow and slow roasted to allow it to become tender.
Pork loin should not be roasted at high temperatures or cooked too quickly or it can turn out tough and dry.
Pork such as pork shoulder often starts out as fatty and tough although when you cook it low and slow for a couple of hours it will be transformed into tender and juicy shreds of pork that fall apart easily with a fork.
If making pork chops you can help the pork chops turn out juicy and tender by brining the pork chops for 30 minutes to a few hours or even overnight.
Pork should be cooked to a minimum temperature of 145 F which also does not dry it out and keeps it juicy and tender and means that it's cooked fully.
Slight pink to the pork is okay to eat but it should not be very pink.