I know a little late to the party. Your pork looked great.
When I know I am doing lunch and pulled pork. I will start my cook the day before around 12 - 3pm. Depending on what the temp is will decide what my course of action will be. If done i will not pull it. I will place the pork with some beer and apple juice concentrate in a pan. Then into in the oven wrapped with plastic then foil and set the oven to the lowest setting or at least 150 degrees. My oven only goes down to 170. Then in the morning I will drain some of the juices to make my finishing sauce. Pull the pork just before service and toss with the finishing sauce. Now if I am in the same situation you were in and my temp is not where it should be and wanting sleep (I like my sleep, just ask my kids), I will do basically the same process and the only change is the oven temp. I will set it for 190, so that the meat will still cook, but not get over cooked. The bone still pulls out and you will have a great texture to the meat. I would add if you can put a rack under the pork in the pan to keep it from sitting in the juices, do so. I find that the bottom gets a little more tender than I like, but is still very good. This also helps protect the meat from getting direct heat from the bottom heating element in the oven.
I know it is very common for people to recommend using the towels and cooler method. Many have great success with it and and I have used it myself. However my Control Freak Chef side tends to win out and that is why I use the oven the way I do. Weather it is in the cooler wrapped or in the oven wrapped, you are not adding smoke to it. It is just making sure the product stays at a safe temperature for service. Nothing worse then making your guest sick in my opinion.