You do want to be careful when cooking wild hog meat. Always assume that it has trichinosis, and cook it accordingly. Cooking to 137°F will kill trichinosis, so 140° is usually considered the absolute minimum internal temperature. However, because you may not be measuring the coolest spot, or your thermometer might have a slight error, 150° is really the true minimum. If you're a bit paranoid, which I am, cook it to no less than 160°F in the center just to be certain. I use a digital quick-reading thermometer, which cost maybe $10-15 at my local grocery store.
http://www.health.state.ny.us/diseas...fact_sheet.htm