To "pull" the Pork into shreads for BBQ sandwiches you need to get that baby up to 195 degrees or even 200 which means it will sit at the 165 for a while. How long? That's avariable that depends on fat content and temps.
The point about the 165 is not how long to hold there but when will get get beyond that and rise to 195. It holds there on it's own as fat is breaking down and then once fat is rendered it will then continue to rise up to that 195 you are looking for.
I agree with BigBelly on the ribs as well.