I always cook pork to around 165
This isn't like cooking a pork loin.
Anything over 160 is considered safe.
Nothing to do w/ safety.
If you were happy with how it turned out, then go with it
Yeah. Never think about doing things differently. That's the devils work.
The pig will have different internal temps in different spots. I've found that it breaks down the best for pulled pork around 175-180 in the hams and the shoulders probably in the 190 range. 165 in the hams will probably be just fine. I've just found I like it a little more for pulled pork when it gets up a little higher.
Oh and...Nice pit, balls.