When making pulled pork, my friend and I were discussing what the internal temperature should be.
I said that when making this dish, you should go more with a time rather than temperature because you want to be able to pull apart the meat. A long slow cooking process would render the results required. Cooking to an internal temperature of 140 would not allow the collagen to loosen up enough to allow pulling apart of the meat. He insisted it would.
It seems to me, from most of the recipes I have read, that the meat is basically overcooked to allow the breakdown of the collagen, which in turn allows the meat to be pulled apart.
What is the truth here regarding this?