pork loin trouble

Loins are not for pulled pork, which you have discovered.  So slicing is best. BTW, if it all works out at the party, stop in over at Roll Call, say "Hi" and let us know how the party went. 

To kill the saltiness put together a sweet sauce like you mentioned above.  There are very simple sauces you can make, and more complicated ones. 

A simple sauce is 1 to 2 cups fruit preserves (apple, plum, peach, cherry, strawberry, etc), depending on your taste, and one cup cheap, white wine.  You can start with 1 cup of preserves and add more if you need to.  Stir together and simmer to reduce slightly.

This next one takes more work but is great.  It says grilling sauce because I put the recipe together after tasting a commercial grilling sauce and wanted to duplicate it.     

Roasted Apple Grilling Sauce

Ingredients
4 Gala, Honey Crisp, or Fuji Apples, cored and quartered, skins on
1/2 onion finely chopped
1 lemon, juiced
2 Tbs butter
1 tsp garlic, minced
1/4 cup apple cider vinegar
1/4 cup brown sugar, packed
1/4 cup pure maple syrup
1/2 tsp cinnamon
1 tsp sweet hot mustard

Directions:

1. Preheat oven to 400°F.

2. Put onion, lemon juice, butter, garlic, apple cider vinegar, brown sugar, maple syrup, cinnamon, and sweet hot mustard in a sauce pan.  Cook over low heat until well blended.

3. Spray baking dish w/ non-stick spray.

4. Spread apples out in a casserole pan.

5. Pour the contents of the sauce pan over the apples.

6. Bake until the apples are roasted, soft, and begin to carmelize, about 45-60 minutes.

7. Remove from the oven, cover, and let cool.

8. Put contents in a blender and pulse until desired chunk size.

9. Serve over smoked/roasted pork loin or tenderloin.

Loins are for medium to medium rare. You want a Picnic or Butt for pulling. You probably figured that out by now.

Nothing to add besides what was already said...but I would really like to know what you did to that loin to get it tender and juicy at 160.

Sounds like you got it figured out. For future reference, you can usually salvage just about anything by chopping it and mixing in some sauce. It won't be perfect pulled pork, but the small pieces and sauce will usually mask your mistakes. I ate at a restaurant in GA once where the "pitmaster" was busily chopping a pile of meat that looked dry as sawdust. I ordered the chopped pork sandwich, and it wasn't all that bad. Lots of sauce and some coleslaw helped a lot!