Pork is the culinary name for meat from the domestic pig (Sus domesticus), which is eaten in many countries. The word pork denotes specifically the fresh meat of the pig, but it is often mistakenly used as an all-inclusive term which includes cured, smoked, or processed meats (ham, bacon, prosciutto, etc.) It is one of the most-commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC. [source]
To know more about the warnings of pork products and religious restrictions, see the wikipedia article featured in the source above. The fact is, a lot of the dangers of pork are in the past, but some people have religious and moral restrictions which should be honored.
According to the Southern Nevada Health District pork should be cooked to an internal temperature of 155 degrees, but more often than not this is a temperature that will leave the meat over cooked. Food born illnesses will usually be eliminated over a temp of 141 degrees, but if you cooked a pork chop (for example) to a temp of 145 to 150 it should be very good when served.
