I got a recipe from America's Test Kitchen for "slow-roasted pork" using a bone-in pork shoulder. They say to cook it at 325F until it's 190F internal temperature.
However: you normally need to cook pork only until 160F to kill microorganisms. Wouldn't cooking it until 190F dry it out? Why would they say to cook it until 190F if 160F is normally sufficient?
Best Answer
They say to cook until 190F because that's the temperature at which the stuff that actually makes your slow-roasted pork moist, the collagen, fat, etc. is breaking down and coating the meat. Less than that and you'll have all those bits still intact in your shoulder, which you don't want.
ATK explains this in their footnote on the recipe:
ATK's foot and header notes have taught me a lot over the years and I highly recommend them.