When cooking pork butt, the optimal final temperature is somewhere around 203°F (95°C) . However, some sources suggest that the best internal temperature for pulled pork is 205°F (96°C) . It is common for the internal temperature of a pork shoulder to plateau, or stop climbing for a while, between 165°F and 170°F, which is a normal part of the cooking process and can last as long as a few hours. It is important to resist the urge to increase the cooking temperature during this time in an attempt to skip the stall altogether. After the meat has reached the desired temperature, it should be removed from the smoker or oven and allowed to rest covered for at least 30 minutes. This allows the juices to redistribute so the pulled pork will be super tender and moist. Plus, it’s much easier to shred after it has cooled.