An IT of 205*F is a great indicator the pork will be fall apart tender...BUT...The Collagen in the connective tissue begins to breakdown and convert to Gelatin at 180*F. Given enough time, I can't quantify the exact amount, the meat will fall apart regardless if it ever hits 205*F. For instance, you can smoke a Butt at 200*F. It will take a long time to even get close to 200*F maybe more than 24 hours. However, long before it hits 200*F it will be fall apart tender because Time above 180*F did it's thing. Bottom line is things like, " I take mine to 205*F..." and " They always take 2 hours per Pound to cook...". These are only Guidelines that get you in the ballpark. The rest is how it Feels, and how it Looks, Patience and Practice.
Sitting at 195*F for a couple of hours was plenty of time for the collagen to breakdown and get the meat super tender never even getting close to 205*F. Great lesson learned. One that only comes with experience. An experience that you gain with practice. It may sound sarcastic but often the best answer in a situation like this is, " It's Done when It's Done..."...JJ