@Pokey - don't cook them to 160*. Much bigger chance of them being dry.
Pull them at about 137* (140* max), plate them and seal in foil. Rest for 10 minutes, then enjoy. The temp will rise while resting and the juices will redistribute throughout the meat and not run out so much when you cut it. It might be slightly pink indie, but 137* kills trichinosis (though there is essentially no trich in domestic pork anymore) and the outside edges will have any other 'bugs' killed from the 400* or so fire.