I think you've just given the world the next great smoked meat product. Cured pulled pork. Actually looks pretty good from where I sit. Looks lean, moist, flavorful. Where's the downside? Anybody can make Canadian Bacon, but it takes true determination and outside the box thinking to come up with a whole new food.
As to where you veered off the path from what you planned onto the path to pork innovations, I'd guess it all started with INTERNAL temperature problems. There's no way that pork was at 140˚F. Not knowing how you're monitoring the internal temp of your meat, I'd guess you either have the world's most inaccurate thermometer or you took it to 140˚C. At 140˚F, the meat wouldn't fall apart like that, no way no how. Even if your smoker was at 500˚F, if you pulled the meat at 140˚F internal, it would still resemble Canadian bacon, at least on the inside.
At this point all you can do is enjoy the cured pulled pork and take a long look back at what you did, then learn what you'll do differently for next time. It's all a learning process.
Good luck and next time you'll nail it!
