Pulled pork is better cooked at 205 F than 190 F.
Cooking the pulled pork at 205 F is better than 190 F because when the pulled pork is cooked at 205 F the extra heat breaks down more collagen and fat, which results in significantly more tender, juicy fall apart meat.
Cooking the pulled pork at 190 F may leave the pulled pork slightly chewy or even tough.
So cooking the pulled pork at 205 F or even a bit higher is where the connective tissues in the pulled pork meat fully render, which creates the classic melt in your mouth texture, although resting the pulled pork after cooking is also crucial to prevent dryness.
At 205 F the collagen in the pulled pork meat turns into rich gelatin, which makes the meat incredibly tender and easy to shred.
It also achieves the signature moist, shreddable butter like pull of the pulled pork meat.
However if you don't rest the pulled pork properly it can still turn out dry.
At 190 F the collagen in the pulled pork doesn't fully break down, so the meat can be tighter, chewier and harder to pull apart.
If you prefer to have pork that is more sliced or has more bite, or for general pork shoulder cooking, then cooking the pork at 190 F can be ideal.
But if you want to make true pulled pork, then aim for the range of 195 F to 205 F range in temperature, but 205 F is the sweet spot when you want maximum tenderness after the pork rests.
Also use a probe to check the doneness and readiness of the pulled pork and if the probe goes in and turns with little resistance like butter then the pulled pork is done.
And always rest the pork wrapped for 30 to 60 minutes after cooking and allow the juices in the pork to redistribute and achieve ultimate doneness.
Cooking pulled pork in the oven takes around 1.5 hours to 2 hours per pound at a low temperature of around 205 F although some people prefer to cook the pulled pork in the oven at 225 F to 275 F.
You can also sear the pork at high temperatures of 400 F to 450 F for 30 minutes to 60 minutes for color and flavor.
Reduce the oven temperature to 300 F to 325 F and place the puled pork in a roasting pan or Dutch oven and add some liquid like broth, water or juice and cover it tightly with foil or a lid and cook low and slow.
You can also use an instant read thermometer and check for the 200 F to 20 F range for ultimate shreddability d let it rest for 20 minutes to 45 minutes for best shreddability.
If you want to cook the pulled pork faster you can do so by cooking the pulled pork at 350 F for 3 to 4 hours or until pork tender.