You might want to read this, which I posted earlier: Smoking meat
A well-written piece, but not that far away from what I do. For pulled pork, I start with the Bradley recipe, which calls for 210F smoker-internal temperature and a 6-hour smoke. I drop the temp down to ~190F to get a longer smoke, and the smoker turns off when meat-internal temp is 160F.
I'm not too worried, but I wonder if the recipe would be ruined by first pasteurizing the pork?