The perfect internal temperature of pulled pork cooked in a smoker is typically around 195 to 205 degrees Fahrenheit (90 to 96 degrees Celsius). At this temperature range, the collagen in the pork breaks down, resulting in tender and easily "pullable" meat.
It's important to note that pork can be safely consumed at lower internal temperatures, but for the desired texture of pulled pork, it needs to reach the temperature range mentioned above. Cooking times can vary depending on factors such as the size and cut of the pork, as well as the specific smoker and cooking conditions.
To ensure accuracy, it's recommended to use a reliable meat thermometer inserted into the thickest part of the pork, away from bones or fat. Once the internal temperature reaches the desired range, you can remove the pork from the smoker and allow it to rest for a while before shredding or pulling it apart for serving. This resting period helps redistribute the juices and enhances the tenderness of the meat.