Trichinosis has been virtually eliminated in the pork processing industry. Unlike a barnyard pig or a wild boar. The more "natural" the pork, the greater the danger. Not just from trichinosis but from all the other various sources of contamination.
I just got an 8lb pork butt for .99 a pound. Quartered it and cooked sous vide at 145F for 18 hours as per J Kenzi Alt-Lopez. Finished in the air fryer on roast at 300F for 25 minutes.
When I carved it there was STILL the slightest shade of pink to it. Generally speaking, the pink myoglobin in meat will turn brown at 140 degrees.
Less fatty cuts of pork like loin and tenderloin are better done in the 135 IT range.
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