CDC (yeah, I know) recommends wild pork be brought to 160F internal temp for safe consumption.

They actually have what appears to be a pretty reasonable PDF of how to handle the meat.

https://www.cdc.gov/brucellosis/pdf/brucellosis_and_hoghunters.pdf

Mostly focused on brucellosis, obviously, but seems to be a "catch all" on how to handle/cook it and be safe.