On Mon, 28 Jan 2013 17:08:36 -0800 (PST), Bryan
> wrote:

>I don't want pork cold rare, or even medium rare. Today, I pan seared a shoulder steak just barely to medium. My gosh is it tender. I'm savoring it as I write this.
>
>--Bryan
I had thought that freezing pork killed all trichinosis larvae, but in
reading Wiki, I find there are species that are freezer resistant,
most generally those found in wild game.
The USDA now recommends 160F. cooked temp. 106 hours freezing raw
pork at 0 F. This article from the USDA indicates incidence of
trichinosis is almost non-existent in the US and those few cases noted
come from wild animals.
http://www.aphis.usda.gov/vs/trichin...fact_sheet.htm

I do not cook pork that high, I cook to 145F and allow the meat to
coast while resting.
Janet US