Is there any risk of illness from eating pork?

Yes, if it isn't thoroughly cooked.  Of particular concern is trichinosis, caused by the parasite  Trichinella spiralis. The good news is that all processed pork must conform to USDA guidelines to kill  trichinae. However, caution is required  if you purchase unprocessed pork from a farmer or local market.
 
Other concerns include the pathogens salmonella and E. coli, both of which can be transferred from the pig's intestine to its muscle during processing. The two pathogens reside only on the surface of whole-muscle pork, but grinding disperses bacteria throughout the meat. Cooking whole-muscle or ground pork to an internal temperature of 160°F destroys the bacteria. 
 
Bacteria may also grow on pork  if it isn't stored at a temperature of 40°F or less or if it is stored at a proper temperature for a prolonged period of time. Additionally, whole-muscle pork is subject to mold growth once it has surpassed its shelf life.  Fortunately, proper storage, handling, and preparation eliminate most risk of illness.
 
Source(s):
USDA Fact Sheet "Safety of Fresh Pork...From Farm to Table"