In Canada, whole cuts of pork go to 71°C (160°F) — not the American 63°C (145°F). Go by temperature, not the clock: thickness, weight and your oven all change the time. A digital thermometer in the thickest part is the only way to know.
Grill medium-high, turn every few minutes, about 10–15 min. Probe the thickest cube, not the skewer. No rest needed — small pieces cook through evenly.
Oven around 160°C (325°F). Pull it at 68°C (155°F), tent loosely with foil, and it climbs to 71°C (160°F) as it rests 10–15 minutes. Then carve. A little pink in the centre at 71°C (160°F) is normal and safe.
No carryover shortcut here. Ground pork and sausage must reach 71°C (160°F) in full before they go on the plate.
Why 71°C (160°F)? It's the Health Canada standard for pork — hot enough to be safe, and with the rest it still comes out juicy.